Rhubarb Jelly Roll Cake Recipes

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BIRTHDAY CAKE ROLL



Birthday Cake Roll image

Celebrate the birthday boy or girl with our colorful birthday cake roll made with strawberry-rhubarb jam or preserves.

Categories     Dessert

Time 1h10m

Yield 10

Number Of Ingredients 7

2/3 cup cake flour
1 teaspoon baking powder
4 eggs, separated
3/4 cup sugar
2 teaspoons vanilla
2 tablespoons Betty Crocker™ Decorating Decors rainbow mix
1 cup strawberry-rhubarb jam or preserves

Steps:

  • Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Line pan with parchment paper; spray paper.
  • In medium bowl, stir together flour and baking powder; set aside.
  • In large bowl, beat egg yolks with whisk until smooth and creamy. Gradually add 1/2 cup of the sugar in a steady stream, beating until well mixed. Stir in vanilla. Gradually add flour mixture, beating until well blended. Stir in decors. Set aside.
  • In second large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
  • Using rubber spatula, fold beaten egg whites into cake batter until thoroughly blended. Pour batter evenly into pan.
  • Bake 12 to 15 minutes or until cake is golden brown and feels spongy when touched lightly in center. Remove cake from oven. Immediately turn cake over onto clean kitchen towel. Remove parchment paper. Starting with one short side of cake, roll cake and towel together tightly. Cool completely on cooling rack, about 30 minutes.
  • Unroll cake and remove towel. Spread jam evenly over cake. Roll up cake. Cut into slices to serve.

Nutrition Facts : Calories 230, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 32 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.

RHUBARB ROULADE



Rhubarb Roulade image

Categories     Cake     Fruit     Dessert     Bake     Spring     Rhubarb     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

For cake
4 large eggs, separated
1 teaspoon vanilla
1/2 cup granulated sugar
1/8 teaspoon salt
3/4 cup all-purpose flour
Confectioners sugar for dusting
For filling
1 lb rhubarb stalks, trimmed and finely chopped
1/2 cup granulated sugar
Accompaniment: lightly sweetened whipped cream

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter a 15- by 10- by 1-inch shallow baking pan and line with wax paper. Butter paper and dust with flour, knocking out excess.
  • Beat together yolks, vanilla, and 5 tablespoons granulated sugar in a large bowl with an electric mixer at high speed until thick and pale, about 1 minute with a standing mixer or 3 minutes with a handheld.
  • Beat whites with salt using cleaned beaters in another bowl until they just hold soft peaks. Add remaining 3 tablespoons granulated sugar, a little at a time, beating until whites just hold stiff peaks.
  • Gently fold one third of flour and one third of whites into yolk mixture, then gently fold in remaining flour and whites in 2 more batches, making sure flour is thoroughly incorporated.
  • Spread batter evenly in baking pan and bake in middle of oven until top is pale and dry to the touch, 10 to 12 minutes. Transfer cake in pan to a rack and cool, covered with a kitchen towel, 5 minutes.
  • Cook rhubarb while cake is baking:
  • Cook rhubarb with sugar in a 12-inch nonstick skillet over moderately high heat (rhubarb will exude liquid), stirring, until rhubarb is a thick purée, about 8 minutes. Spread filling on a plate and chill 5 minutes.
  • Make roulade:
  • Remove towel and arrange cake with a short side nearest you. Spread rhubarb filling evenly over cake, leaving a 1-inch border on each short side. Put a platter next to far end of cake. Beginning with near short side and using wax paper as an aid, roll up cake jelly-roll style. Carefully transfer roll, seam side down, to platter, using wax paper as an aid.
  • Dust cake generously with confectioners sugar, then slice with a serrated knife.

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

RHUBARB LEMON CAKE ROLL



Rhubarb Lemon Cake Roll image

Categories     Cake     Egg     Dessert     Bake     Easter     Lemon     Spring     Rhubarb     Gourmet

Number Of Ingredients 21

For filling
1 pound rhubarb, chopped (about 4 cups)
1/2 cup granulated sugar
1 teaspoon unflavored gelatin
1 tablespoon cold water
For cake
4 large eggs, separated
1/2 cup granulated sugar
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup all-purpose flour
1/4 cup cornstarch
confectioners' sugar
For lemon syrup
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon water
For lemon glaze
1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice

Steps:

  • Make filling:
  • In a heavy saucepan cook rhubarb with sugar over moderate heat, stirring often, 20 to 25 minutes, or until rhubarb is a thick purée (about 1 1/2 cups). In a small bowl sprinkle gelatin over water and let soften 1 minute. Add gelatin to rhubarb and stir over low heat 1 minute, or until gelatin is dissolved. Transfer filling to a metal bowl set in a bowl of ice and cold water and stir occasionally until cooled and thickened.
  • Make cake:
  • Preheat oven to 350°F. Line the bottom of a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with foil. Grease foil and dust with flour, knocking out excess.
  • In a bowl with an electric mixer beat egg yolks, 1/4 cup of the granulated sugar, zest, and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted.
  • In a large bowl with cleaned beaters beat egg whites with salt until they hold soft peaks. Beat in the remaining 1/4 cup granulated sugar gradually and beat whites until they hold stiff peaks.
  • Stir one third of whites into yolk mixture to lighten it and fold in remaining whites gently but thoroughly. Sift flour and cornstarch over batter and fold in until batter is just combined.
  • Spread batter evenly in prepared pan and bake in middle of oven 6 to 9 minutes, or until cake is lightly colored and springs back when pressed lightly.
  • Dust a kitchen towel generously with confectioners' sugar and invert cake onto it. Remove foil carefully from cake. Starting with a long side, roll up cake loosely and gently in the towel and cool 30 minutes.
  • Make lemon syrup:
  • In a very small saucepan bring all ingredients to simmer, stirring until sugar is dissolved. Keep syrup warm.
  • Assemble cake:
  • Unroll cake carefully and brush with half of the warm syrup. Spread cake with filling and reroll cake carefully. Transfer cake to a platter, seam side down, and brush with remaining syrup. Chill roll, covered loosely, at least 2 hours or overnight.
  • Make lemon glaze:
  • In a small bowl stir together sugar and lemon juice to make a pourable glaze.
  • Transfer glaze to a small resealable plastic bag and snip one corner to make a small hole. Trim ends of cake diagonally and squeeze glaze decoratively over cake.
  • Serve cake, sliced crosswise, with White Chocolate Toasted Almond Semifreddo.

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