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Base for jelly rolls
Nb persons: 0
Yield: a 10 1/2 x 15 1/2 x 1 inch pan
Preparation time:
Total time:
Source: Based on the Joy of Cooking
This standard roll cake, or jelly roll recipe also bakes well in two 8-inch round layer pans. Preheat oven to 375°. Have all the ingredients about 70°. Line the bottom of the pan with greased parchment paper which extends over the ends of the pan. Sift: | |
3/4 cup | sugar |
Beat until light: | |
4 | egg yolks |
Add the sugar gradually. Beat until creamy. Add: | |
1 teaspoon | vanilla |
Sift before measuring: | |
3/4 cup | cake flour |
Resift with: | |
3/4 teaspoon | double-acting baking powder |
1/2 teaspoon | salt |
Add the flour gradually to the egg mixture. Beat the batter until smooth. Whip until stiff, but not dry: | |
4 | egg whites |
Fold them lightly into the cake batter. You may add: | |
1/2 cup | finely chopped nuts, optional |
Pour the batter in the lined pan so it covers all corners. Bake about 12 minutes. oosen the edges as soon as the cake comes from the oven. Reverse the pan onto a clean towel that has been dusted with | |
sifted confectioners' sugar |
Immediately peel off the paper. Trim any crusty edges and roll before the cake cools. If the filling is a perishable one, roll the unfilled cake while still hot with the towel. Place the cake, still wrapped in the towel, on a rack to cool. Later, when ready to fill, unroll the cake, fill it and use the towel to roll it again. If the filling is jam or jelly, it can be put on the warm cake immediately before rolling. When the cake is rolld after filling, place it on the serving plate with the loose edge down.
This roll can be filled for example with jelly, jam, custard cream, ginger fruit filling, lemon filling or chocolate sauce.
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