Grandma Kates Jelly Roll Sponge Cake Recipes

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GRANDMA CHRS JELLY ROLL



Grandma Chrs Jelly Roll image

Make and share this Grandma Chrs Jelly Roll recipe from Food.com.

Provided by Julie Leo

Categories     Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 9

4 eggs, seperated
1 cup sugar
4 tablespoons cold water
1 cup shifted flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla or 1 teaspoon lemon extract
jelly, of choice
1 -3 teaspoon confectioners' sugar, to dust

Steps:

  • beat yolks.
  • Add sugar and water mix well
  • Add flour, salt, baking powder and extract mix well.
  • Beat egg whites until stiff enough to stand in peaks.
  • Then fold into the rest.
  • Preheat oven to 375°F
  • Grease large baking sheet/jellyroll sheet.
  • Bake until sponge is golden and springs to the touch.
  • Turn out on cloth dusted with Confectioners sugar.
  • Using the cloth as an aid, roll up the cake. Let cool. Unroll and Spread with jelly and reroll and trim the ends.
  • Place on platter.

Nutrition Facts : Calories 153.9, Fat 2, SaturatedFat 0.6, Cholesterol 74.4, Sodium 181.7, Carbohydrate 30.1, Fiber 0.3, Sugar 20.4, Protein 3.8

GRANDMA KATE'S JELLY ROLL SPONGE CAKE



Grandma Kate's Jelly Roll Sponge Cake image

this is an easy one-bowl sponge cake without butter! My mother and my Grandma Kate's favorite was raspberry jam in this roll, but it's also good with grape or strawberry. I like homemade blackberry, with the seeds strained out. Just use your favorite. My family always used the cake as the base for fresh strawberry or peach shortcake - it would soak up the fruit juices but not fall apart like pound cake.

Provided by cathyfood

Categories     Dessert

Time 22m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 6

4 large eggs
1 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F.
  • PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11" X 17" X 1", or if using for shortcake, bake in a 9" X 13". Line bottom only with parchment if desired; set aside.
  • PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
  • PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
  • PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
  • Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
  • Turn batter into prepared pan, spread gently to even thickness.
  • Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
  • Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
  • Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
  • Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1" slices.

Nutrition Facts : Calories 152.3, Fat 2, SaturatedFat 0.6, Cholesterol 74.4, Sodium 123.3, Carbohydrate 29.8, Fiber 0.3, Sugar 20.1, Protein 3.8

RASPBERRY COCONUT JELLY ROLL



Raspberry Coconut Jelly Roll image

Moist sponge cake filled with raspberry preserves, rolled around cream filling and coated in toasted coconut. Fun, easy and pleases any dessert fan! From "Retro Desserts". Prep times are guesstimates because I didn't time myself. Prep time includes refrigeration.

Provided by GABREEZY

Categories     Dessert

Time 2h8m

Yield 1 10 1/2, 8 serving(s)

Number Of Ingredients 17

vegetable oil cooking spray, for coating parchment paper
1/2 cup cake flour
1/8 teaspoon baking powder
4 large eggs, separated
1 teaspoon vanilla extract
1/2 cup sugar, divided
1 pinch salt
1 pinch cream of tartar
1/2 teaspoon confectioners' sugar
3 tablespoons vegetable shortening
3 tablespoons unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup light corn syrup
1/2 cup raspberry jam
2 tablespoons water
1 1/4 cups toasted unsweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees. Line a 10 1/2" by 15 1/2" jelly roll pan with baking parchment and lightly coat with nonstick vegetable spray.
  • Into a large bowl, sift the flour and baking powder together three times.
  • In a mixing bowl, beat the egg yolks, vanilla, and 1/4 cup of the sugar together until thick, pale yellow and when drizzled, will hold a ribbon shape for 2 seconds on the surface. This should take about 5 minutes.
  • Fold in the flour mixture.
  • In another clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy and foamy. With the mixer still running, sprinkle in the remaining 1/4 cup sugar and whisk until the egg whites hold very soft peaks (the consistency of shaving cream).
  • In thirds, fold the egg whites into the egg yolk mixture. Spread the batter in the prepared pan and bake for 8 minutes, until barely golden. Set the pan on a rack to cool.
  • Make the vanilla cream filling: With an electric mixer, beat together the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat at high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minute more.
  • Run the tip of a knife around the edge of the cake to loosen it from the sides. Dust the surface with confectioners' sugar. Flip the cake onto a dry work surface. With a spatula, spread a 1/8" thick layer of vanilla cream over the cake. Mix the preserves and water until smooth, then carefully spread 1/3 of it in a very thin layer over the vanilla cream. Roll up tightly. Spread the rest of the preserves around the outside of the roll. Sprinkle the coconut on a cookie sheet. Roll the cake through the coconut to coat completely. Refrigerate for 1 hour to set, then trim the ends even.

Nutrition Facts : Calories 521.9, Fat 20.3, SaturatedFat 12.5, Cholesterol 104.5, Sodium 99.7, Carbohydrate 84.3, Fiber 2.5, Sugar 49.6, Protein 4.9

JELLY ROLL CAKE



Jelly Roll Cake image

Soft, sweet, and full of jam, this sponge cake is easy to roll and makes for a simple yet impressive dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 10

Number Of Ingredients 9

3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
About 2/3 cup jelly or jam

Steps:

  • Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
  • In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
  • Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
  • Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.

Nutrition Facts : Calories 200, Carbohydrate 42 g, Cholesterol 65 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 31 g, TransFat 0 g

GRANDMA CAMPBELL'S JELLY CAKE



Grandma Campbell's Jelly Cake image

This recipe is luscious and gooey. Besides that its simple, inexpensive, and gets better with age. Grandma Campbell made it for the grandkids, and couldn't remember how long it had been in the family.

Provided by Gayle M

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

1 cup sugar
1/2 cup butter
3 eggs
2 cups flour
1/2 cup milk
1 teaspoon vanilla
1 (12 ounce) jar apple jelly

Steps:

  • Melt butter and sugar together.
  • Add eggs, flour and milk.
  • The recipes says 1/2 cup milk, but Grandma added"OR until of batter consistency" at the bottom.
  • Then add vanilla.
  • Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
  • Melt the apple jelly.
  • Pour 3 ounces of jelly over each layer as they are stacked.
  • Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.

SIMPLE JELLY ROLL CAKE



Simple Jelly Roll Cake image

Make and share this Simple Jelly Roll Cake recipe from Food.com.

Provided by Jrat1582

Categories     Dessert

Time 27m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 5

5 large eggs, separated
1/2 cup sugar
1 teaspoon vanilla
1/2 cup flour
confectioners' sugar

Steps:

  • Preheat oven to 350°F.
  • Grease a 15 ½" x 10 ½" jelly-roll pan and line with parchment paper.
  • Beat egg whites in a large bowl until soft peaks form. Gradually beat in ¼ cup sugar and continue beating until stiff peaks form. In a separate bowl, beat egg yolks, vanilla and remaining 1/4 cup sugar. Continue beating until thick, about 6 minutes. Mix in flour just until blended. Gently fold egg yolk mixture into beaten egg whites. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched.
  • To remove cake from pan and cool, sift confectioner's sugar over a clean kitchen towel. Loosen the edges of the cake from the sides of the pan with a small knife. Inver cake onto the prepared towel and carefully peel off the parchment paper. Starting from one short edge, roll up the cke and the towel together, like a jelly roll. Cool completely on a wire rack. After cooling, unroll cake and spread with pastry cream, jams, lemon curd or whichever filling suits your fancy. Roll up from the short side, without the towel this time and transfer, seam side down, to a serving platter. Sprinkle with confectioner's sugar or frost.

Nutrition Facts : Calories 124.3, Fat 3.2, SaturatedFat 1, Cholesterol 132.2, Sodium 44, Carbohydrate 18.8, Fiber 0.2, Sugar 12.8, Protein 4.7

JELLY ROLL



Jelly Roll image

This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make.

Provided by BARB MAXWELL

Categories     Desserts     Cakes

Time 20m

Yield 10

Number Of Ingredients 9

1 cup sifted cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2 eggs
¾ cup white sugar
½ teaspoon vanilla extract
2 tablespoons 2% milk
½ cup confectioners' sugar for dusting
1 cup strawberry jam

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
  • Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
  • Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
  • Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
  • Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 236 calories, Carbohydrate 54.9 g, Cholesterol 37.4 mg, Fat 1.2 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 127.7 mg, Sugar 41.8 g

OLD FASHIONED SPONGE CAKE



Old Fashioned Sponge Cake image

Make and share this Old Fashioned Sponge Cake recipe from Food.com.

Provided by Gingerbee

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

4 eggs, beaten separately
1 cup sugar
1 teaspoon vinegar
1 teaspoon vanilla
1 cup flour
1 teaspoon salt

Steps:

  • Beat egg whites stiff.
  • Beat yolks one at a time adding the sugar 1/2 at a time.
  • Add vinegar.
  • Add flavoring.
  • Fold in measured dry ingredients.
  • Gently fold in beaten egg whites.
  • Pour into greased tube pan and bake for approx 25 min at 350 degrees.

Nutrition Facts : Calories 128, Fat 1.8, SaturatedFat 0.5, Cholesterol 70.5, Sodium 217.4, Carbohydrate 24.8, Fiber 0.3, Sugar 16.9, Protein 3.2

PRIZE-WINNING JELLY ROLL



Prize-Winning Jelly Roll image

Twice I've won first place at our county fair with this recipe. I enjoy trying new recipes and cooking for my family and guests.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-10 servings.

Number Of Ingredients 11

6 eggs, separated
1/4 cup water
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
1-1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar
Confectioners' sugar
1 jar (12 ounces) strawberry, raspberry or currant jelly

Steps:

  • Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 350°. In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake 15-18 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Unroll cake; spread evenly with jelly. Roll up; dust with confectioners' sugar.

Nutrition Facts : Calories 312 calories, Fat 3g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 177mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.

ONE-BOWL KENTUCKY BUTTER CAKE



One-Bowl Kentucky Butter Cake image

This is an easy one-bowl recipe! If you prefer more sauce on the cake, then the butter sauce can easily be doubled.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 13

3 cups flour
2 cups sugar (or more, depending on how sweet you like it)
1 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, room temperature (no substitutions)
1 tablespoon vanilla
4 large eggs
3/4 cup sugar
1/3 cup butter (no substitutions)
3 tablespoons water
2 teaspoons vanilla

Steps:

  • Preheat oven to 325 degrees.
  • Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
  • In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.
  • Pour the batter into prepared pan.
  • Bake for 50-60 minutes or until cake tests done.
  • For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).
  • When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.
  • Let stand 5 minutes, or until sauce is absorbed.

Nutrition Facts : Calories 612, Fat 27.1, SaturatedFat 16.4, Cholesterol 150.6, Sodium 569.9, Carbohydrate 85.4, Fiber 1, Sugar 56.7, Protein 7.5

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