Best Grandma Chrs Jelly Roll Recipes

CHOCOLATE JELLY ROLL

Steps:

• Prepare a large cookie sheet with lining it with wax paper.
• Mix together sugar, whole eggs and water.
• Beat in remaining ingredients.
• Pour into prepared cookie sheet and bake at 375 degF for 12-15 minutes.
• Remove from oven and turn out onto a clean, moist teatowel springled with icing sugar.
• Quickly remove the wax paper and trim off crisp edges.
• While still warm, roll cake into tea towel into a roll, rolling the towel with the cake.
• When cool, unroll the cake carefully and spread with jelly, or ice cream or your favorite filling. Roll up again. If using ice cream, store in the freezer until ready to serve. Slice into serving pieces.

JELLY ROLL

Steps:

• Preheat oven to 375 degrees F. Grease a jelly roll pan; line with parchment or waxed paper and grease paper.
• Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the butter, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter.
• With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain.
• Spread batter into the prepared pan and bake until the center springs back when lightly pressed, about 15 minutes.
• Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel. Quickly, remove parchment, trim off crisp cake edges, spread cake with jam, and roll up using towel as an aid. Tightly roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise.

GRANDMA KATE'S JELLY ROLL SPONGE CAKE

Steps:

• Preheat oven to 375 degrees F.
• PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11" X 17" X 1", or if using for shortcake, bake in a 9" X 13". Line bottom only with parchment if desired; set aside.
• PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
• PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
• PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
• Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
• Turn batter into prepared pan, spread gently to even thickness.
• Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
• Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
• Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
• Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1" slices.

JELLY ROLL

Steps:

• Preheat oven to 375°F.
• Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam.
• Fit with waxed paper and spray with cooking Pam again.
• Whip eggs, sugar, vanilla and water until light.
• Mix in dry ingredients.
• Pour thin batter unto sheet.
• Bake until sponge is golden and springs to the touch.
• Turn out on cloth wrung in cold water.
• Remove waxed paper.
• Spread with jam/jelly.
• Using the cloth as an aid, roll up the cake into a roll and trim the ends.
• Place on platter.
• Sprinkle with confectioner sugar.
• Serve warm or cold. Enjoy! =).

JELLY ROLL

Steps:

• Beat eggs until thick. Gradually beat in remaining ingredients.
• Pour into jelly roll pan and bake at 350 degrees for 12 - 15 minutes.
• While jelly roll is baking, lay out a clean linen dish towel and sift about 1/2 cup of confectiones sugar onto it.
• Do not let jelly roll cool after taking out of the oven. Immediately turn out onto the prepared dish towel. Spread with favorite jam or jelly and use towel to help roll into a log shape. Trim ends. The powdered sugar will have stuck to jelly roll. Let cool and serve.

CHOCOLATE JELLY ROLL

Steps:

• Preheat oven to 350*.
• Grease 15 1/2" X 10 1/2" X 1" pan.
• Line bottom with wax paper.
• in small bowl, combine flour, cocoa, baking powder and salt.
• Set aside.
• In large bowl, beat eggs, sugar, vanilla until thick& pale yellow.
• Beat in flour& oil mix.
• Spread in prepared pan.
• Bake 10-12 min til brown.
• Sprinkle towel with conf.
• sugar.
• Immediately invert cake onto towel.
• Gently peel off wax paper.
• Roll warm cake with towel inside.
• Place seam side down on wire rack.
• Cool.
• Unroll cake.
• Spread filling within 1/2" of edges.
• Roll up.
• Wrap tight in foil.
• Freeze 2 hours.

PEACHES AND CREAM JELLY ROLL

Steps:

• For the Cake:.
• Preheat the oven to 350 degrees.
• With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes.
• Sift the flour, baking powder, and salt together in a medium-size mixing bowl.
• Fold into the egg mixture and blend thoroughly until smooth.
• Add the vanilla and 2 tablespoons of the butter.
• Mix gently.
• Grease a 17 by 12 inch baking pan (or jelly-roll pan) with the remaining 2 teaspoons of the butter.
• Sprinkle with the remaining 2 tablespoons sugar.
• Pour the cake batter into the prepared pan, spreading it evenly.
• Bake until the cake springs back when touched, about 15 minutes.
• Cool for about 2 minutes, then gently flip it out onto a large piece of parchment paper.
• For the Filling:.
• In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
• Whisk to blend well.
• Set aside.
• Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottom saucepan over medium heat.
• Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
• Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
• Be forewarned: the mixture will break.
• Don't be alarmed.
• Pour it into a glass bowl.
• Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
• Let cool completely at room temperature.
• When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
• Beat at a medium speed to combine the mixture.
• If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
• Whip until you have a thick and creamy custard.
• For the Peaches:.
• Heat the butter in a large saute pan over medium-high heat.
• Add the light brown sugar and cinnamon, stir until it dissolves.
• Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
• Add the rum, carefully ignite it, and flambe the peaches.
• Remove from the heat and allow to cool for about 10 minutes.
• Place in the bowl of a food processor, pulse several times or until the peach mixture is spreadable.
• To Assemble:.
• Place the parchment-lined cake on a work surface.
• Peel off the cooking paper and roll (lengthwise) and unroll the cake in the paper several times.
• Using a small pallet knife, spread the peach mixture evenly over the cake.
• Spread the pastry cream evenly over the peaches.
• Starting at one end (lengthwise) and using the paper underneath, roll the filled cakes as tightly as possible.
• Wrap the entire jelly roll in plastic wrap and refrigerate for at least 4 hours.
• Remove from the refrigerator and slice diagonally 2 inches thick.
• Place on each serving plate.
• Garnish with whipped cream, mint and powdered sugar.