Orange Angel Jelly Roll Recipes

ORANGE RICOTTA CAKE ROLL

Steps:

• Place egg whites in a bowl. Preheat oven to 325°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift cocoa, flour and salt together twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup confectioners' sugar, beating on high speed until thick and lemon-colored. Beat in vanilla. Fold in cocoa mixture (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 confectioners' 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 whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 9-11 minutes. Cover cake with waxed paper; cool completely on a wire rack., Remove waxed paper; invert cake onto an 18-in.-long sheet of waxed paper dusted with confectioners' sugar. Gently peel off parchment., In a small bowl, beat cheeses and sugar until blended. Stir in Kahlua, orange zest and vanilla. Spread over cake to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side. Trim ends; place on a platter, seam side down., Refrigerate, covered, at least 1 hour before serving. To serve, dust with confectioners' sugar.

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.

ANGEL FOOD JELLY ROLL

Steps:

• 1. Heat oven to 350^. Line two jelly roll pans with foil or wax paper spray lightly. Prepare cake mix as directed on package. Divide and spread evenly into the 2 pans. Cut through batter with knife or spatula to remove large bubbles. Bake 15 minutes or until set. Invert cakes at once onto clean lint-free dishtowels-dusted with powdered sugar. Remove foil or paper carefully. Roll up each cake with towel jelly-roll style, starting at short side. Cool completely with cake and towel rolled together.
• 2. Unroll cakes. Spread about 1 cup of jelly or other filling on each to within one inch of edges of each cake. Re-roll cake only(no towel)- and place seam side down on serving plates. Dust with powdered sugar.