Old South Jelly Roll Cake Recipes

OLD SOUTH JELLY ROLL CAKE

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!

SIMPLE JELLY ROLL CAKE

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.

PRIZE-WINNING JELLY ROLL

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.