Old South Jelly Roll Cake Recipes

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OLD SOUTH JELLY ROLL CAKE



Old South Jelly Roll Cake image

A true taste of the Old South! Trying different jams with this makes it new each time! From Paula's Home Cooking.

Provided by Sharon123

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

4 eggs, separated
3/4 cup sugar
1 tablespoon vanilla
3/4 cup cake flour, sifted
3/4 teaspoon baking powder
1/4 teaspoon salt
confectioners' sugar, for dusting,sifted
1 cup jam or 1 cup jelly, stirred well (raspberry and apricot work well)
whipped cream

Steps:

  • Preheat oven to 400 degrees F.
  • In a small bowl beat egg whites until stiff but not dry and set aside.
  • In another bowl, beat the egg yolks until light.
  • Gradually add the sugar and vanilla, and mix well.
  • Sift together the flour, baking powder, and salt.
  • Add the sifted flour mixture to the egg yolk mixture.
  • Fold in the egg whites into the egg mixture and pour batter into a 15 x 10 by 1-inch jelly roll pan lined with waxed paper.
  • Bake for 8 to 10 minutes or until the cake is golden.
  • Loosen up edges of cake, invert cake onto a towel dusted with confectioners’ sugar.
  • Carefully peel wax paper off cake.
  • Trim 1/4-inch of hard crust off each long side of the jelly roll cake.
  • Begin with the narrow side and roll the cake and towel up together.
  • Cool cake on rack, seam side down, for 10 to 15 minutes.
  • Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll.
  • Sprinkle with confectioners’ sugar or cover with whipped cream.
  • Enjoy!

Nutrition Facts : Calories 271.9, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 154.9, Carbohydrate 56.8, Fiber 0.7, Sugar 38.6, Protein 4.3

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 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

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.

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