Best Filippino Jelly Roll Recipes

PIANONO (FILIPINO SPONGE CAKE ROLL)

Steps:

• Separate egg yolks from egg whites.
• In a bowl, beat the egg whites using a mixer at low speed for 1 minute or until frothy.
• Sprinkle the cream of tartar on top and continue beating until soft peaks form.
• Gradually add 1/4 cup of the granulated sugar, a tablespoon at a time, while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks.
• In a large bowl, cream together the egg yolks, the remaining 1/4 cup sugar, milk, and vanilla extract until it becomes light in texture and color.
• Sift the flour, cornstarch, and baking powder and add to the egg yolk mixture. Mix well.
• Gently fold in a third of the meringue into the egg mixture and then add the rest and fold until well combined.
• Pour the batter into a 15x10x1-inch pan lined with wax or parchment paper.
• Bake in a 375 F oven for about 15 minutes or until the cake is golden.
• Remove from the oven and loosen the edges of the cake. Transfer the cake including the wax paper to a rack and allow to cool.
• Dust a wax or parchment paper with powdered sugar and invert cake onto the paper. Gently peel the other wax paper off the cake.
• Beginning with the narrow side, roll the cake up together with the wax paper. Let it cool down completely, seam side down, for 10 to 15 minutes.
• Once the cake has cooled, gently unroll and spread cake with softened margarine and sprinkle with granulated sugar and re-roll.
• Cut into 1-inch thick slices to serve.

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.