Jelly Roll Recipe For An 11x17 Inch Pan

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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

SHEET PAN JELLY ROLL



Sheet Pan Jelly Roll image

There is no need to go out and buy a special jelly roll pan to make a classic roulade. As this recipe proves, a standard rimmed baking sheet will do just fine! The basic sheet cake is also easier to make than the usual cake -- called a genoise -- but holds up just as well. Pre-rolling the cake while it is still hot and before it is filled is the key to ensuring it doesn't crack.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick baking spray, for the baking sheet
4 large eggs, cold (see Cook's Note)
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup unsalted butter, melted and cooled to room temperature
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour, sifted (see Cook's Note)
Confectioners' sugar, for dusting
2 1/2 cups strawberry jam, at room temperature

Steps:

  • Position an oven rack in the center of the oven and preheat it to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
  • Beat the eggs, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a pattern in the wake of the whisk), about 10 minutes see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.
  • Bake, rotating the pan halfway through, until the top is set but still pale, about 15 minutes. Make sure not to overcook the cake or it will crack when you roll it.
  • While the cake is still hot, sift a thin layer of confectioner's sugar over the top. Run a sharp paring knife around the edges of the cake to loosen it. Lay a clean kitchen towel over the cake and carefully flip the sheet pan onto a work surface. Gently peel off the parchment. Starting at one of the short ends, gently roll the still-warm cake and the towel together. (This must be done while the cake is hot to keep it from cracking.) Wear oven mitts, if needed.
  • Allow the rolled-up cake to cool completely.
  • Gently unroll the cake and spread the strawberry jam evenly over the cake using an offset spatula. Re-roll the cake this time without the towel and place on a platter seam-side down. Dust the top with more confectioner's sugar. Slice and serve.

RASPBERRY SWIRL JELLY ROLL



Raspberry Swirl Jelly Roll image

The light and fluffy texture of sponge cake makes it malleable -- ideal for this classic dessert, which gets its name from its trademark shape. Martha made this recipe on "Martha Bakes" episode 604.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

Unsalted butter, for pans
3/4 cup all-purpose flour, plus more for pans
3/4 cup cornstarch
6 large eggs, separated
3/4 cup plus 6 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting
1 1/2 cups heavy cream
1/3 to 1/2 cup good-quality raspberry jam, strained

Steps:

  • Preheat oven to 350 degrees. Butter bottom and sides of an 11-by-17-inch rimmed baking sheet. Line pan with parchment paper and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 3/4 cup granulated sugar, vanilla, and salt on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
  • Place remaining egg whites in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons granulated sugar; continue whisking until stiff and glossy, about 1 minute more.
  • Fold egg-white mixture into egg-yolk mixture. In three additions, sift reserved flour mixture into egg mixture, folding to combine after each addition. Transfer batter to prepared baking sheet, smoothing top with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
  • Run a knife around the sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Lightly dust with confectioners' sugar using a sieve. Using the towel and starting at a short end, roll up cake and towel. Let cool completely, seam side down.
  • Unroll cake. Whip cream until soft peaks form; mix in jam. Spread on top of cake, leaving a 1/2-inch border. Starting at a short end, roll up cake without towel. Wrap jelly roll cake in towel. Transfer to baking sheet, seam side down to maintain cylindrical shape. Refrigerate at least 30 minutes and up to 3 hours. Dust with confectioners' sugar before slicing and serving.

JELLY ROLL



Jelly Roll image

Provided by Anne Burrell

Categories     dessert

Time 2h25m

Yield 10 servings

Number Of Ingredients 15

1/2 cup vegetable oil, plus more for the pan
1 2/3 cups all-purpose flour, plus more for the pan
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups granulated sugar
1/2 cup milk
3 large eggs
2 teaspoons pure vanilla extract
Red and royal blue gel food coloring, for the batter
Confectioners' sugar, for dusting
1 cup raspberry jam
2 cups whipped cream
1/2 cup shaved dark chocolate
1/4 cup fresh mint chiffonade

Steps:

  • Preheat the oven to 350 degrees F. Brush an 11-by-17-inch jelly roll pan or rimmed baking sheet with vegetable oil and line with parchment paper; brush the paper with oil and dust with flour, tapping out the excess.
  • Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Whisk the granulated sugar, vegetable oil, milk, eggs and vanilla together in a large bowl. Add the flour mixture in 2 batches, whisking until incorporated. Transfer half of the batter (about 1 1/2 cups) to a separate bowl. Tint one batch red and the other batch blue with the food coloring.
  • Spread the red and blue batters across the width of the prepared pan in alternating stripes, making each stripe about 2 inches wide (don't worry if the stripes aren't perfectly straight). Bake until the top springs back when pressed, 12 to 15 minutes. Let cool about 3 minutes in the pan. Dust with confectioners' sugar and spread a clean kitchen towel (not terry cloth) on top. Place a cooling rack on the towel, then invert the cake onto the rack; peel off the parchment. Roll up the cake and towel together, starting at a short end. Let cool completely on the rack, about 1 hour 30 minutes.
  • Gently unroll the cake (don't worry if the ends are still curled up). Spread the jam all the way to the edges. Reroll the cake (without the towel) and trim the ends. Top with dollops of whipped cream and garnish with shaved chocolate and mint. Slice and serve!

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

JELLY ROLL RECIPE FOR AN 11X17 INCH PAN



Jelly Roll Recipe for an 11x17 Inch Pan image

It is very important to have the correct amount of batter for your jelly roll pan. Here is one that fits my commercial sized pan.

Provided by That Napa Chicken R

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

2 tablespoons sweet butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
5 eggs, seperated
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup granulated sugar
3 tablespoons powdered sugar
1 (8 ounce) jar raspberry jam (or filling of your choosing)

Steps:

  • Lightly grease a 11 x 17 inch sheet pan, line with wax paper. Grease and lightly flour the paper.
  • Place rack in center of oven and preheat to 400.
  • Melt butter and set aside to cool.
  • In a medium bowl, mix together flour and baking powder. Stir together egg yolks, vanilla and melted butter.
  • Mix in half the flour mixture.
  • Beat egg whites and salt in a large bowl until soft peaks begin to form. Gradually beat in granulated sugar until stiff, glossy peaks form. Fold one large spoonful of beaten egg white mixture into yolk mixture, then add into the remaining egg white mixture and partially fold together.
  • Sift remaining flour mixture over the top. Gently fold together until thoroughly mixed.
  • Quickly spread batter in prepared sheet pan.
  • Bake 8-10 minutes or until top springs back when touched.
  • Sift 2 Tbsp of powdered sugar onto a clean kitchen towel. Invert the cake onto it and gently remove the paper. Trim about 1/2 inch from the edges.
  • Starting with one long edge, roll up jelly-roll fashion. Wrap in a towel and let cool (about 1 hour)
  • Unroll cake onto a board. Spread with filling. Reroll, placing seam down. Sift remaining powdered sugar over top. Let rest for an hour. Cut into slices and serve.

Nutrition Facts : Calories 169.6, Fat 4.1, SaturatedFat 1.9, Cholesterol 93.2, Sodium 148, Carbohydrate 29.6, Fiber 0.4, Sugar 20.2, Protein 3.4

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