Best Lime Jelly Roll Cake Recipes

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.

SIMPLE JELLY ROLL CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 15 ½" x 10 ½" jelly-roll pan and line with parchment paper.
• Beat egg whites in a large bowl until soft peaks form. Gradually beat in ¼ cup sugar and continue beating until stiff peaks form. In a separate bowl, beat egg yolks, vanilla and remaining 1/4 cup sugar. Continue beating until thick, about 6 minutes. Mix in flour just until blended. Gently fold egg yolk mixture into beaten egg whites. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched.
• To remove cake from pan and cool, sift confectioner's sugar over a clean kitchen towel. Loosen the edges of the cake from the sides of the pan with a small knife. Inver cake onto the prepared towel and carefully peel off the parchment paper. Starting from one short edge, roll up the cke and the towel together, like a jelly roll. Cool completely on a wire rack. After cooling, unroll cake and spread with pastry cream, jams, lemon curd or whichever filling suits your fancy. Roll up from the short side, without the towel this time and transfer, seam side down, to a serving platter. Sprinkle with confectioner's sugar or frost.

MOM'S LIME JELLO CAKE

Steps:

• 1. 1. Preheat oven at 350 degrees.
• 2. 2. Spray bundt pan with cooking spray.
• 3. 3. Mix all ingredients as directed on cake package and add to pan.
• 4. 4. Bake for 45-50 minutes or until toothpick comes out clean will be light brown on top. When cooled, sprinkle with powdered sugar if desired.

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! =).

LUSCIOUS LIME ANGEL FOOD CAKE ROLLS

Steps:

• Preheat oven to 350 degrees. Line two 17x11 1/4x1 inch jelly-roll pans with parchment or waxed paper; set aside.
• Prepare angel food cake mix according to package directions. Divide batter evenly between prepared pans. Draw knife through batter to remove large air bubbles.
• Bake 12 minutes or until cakes are lightly browned and toothpick inserted into centers comes out clean.
• Invert each cake onto separate clean towel. Starting at short end, roll up warm cake, jelly-roll fashion, with towel inside. Cook cakes completely.
• Place 1 to 2 drops green food coloring in each container of yogurt, if desired. Stir well.
• Unroll cakes; remove towels. Spread each cake with 1 container yogurt, leaving 1 inch border. Roll up cakes; place seam side down. Slice each cake roll into 8 pieces.
• Garnish with lime slices, if desired. Serve immediately or refrigerate.

OLD SOUTH JELLY ROLL CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl beat egg whites until stiff but not dry and set aside.
• In another bowl, beat the egg yolks until light.
• Gradually add the sugar and vanilla, and mix well.
• Sift together the flour, baking powder, and salt.
• Add the sifted flour mixture to the egg yolk mixture.
• Fold in the egg whites into the egg mixture and pour batter into a 15 x 10 by 1-inch jelly roll pan lined with waxed paper.
• Bake for 8 to 10 minutes or until the cake is golden.
• Loosen up edges of cake, invert cake onto a towel dusted with confectioners’ sugar.
• Carefully peel wax paper off cake.
• Trim 1/4-inch of hard crust off each long side of the jelly roll cake.
• Begin with the narrow side and roll the cake and towel up together.
• Cool cake on rack, seam side down, for 10 to 15 minutes.
• Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll.
• Sprinkle with confectioners’ sugar or cover with whipped cream.
• Enjoy!

JELLY ROLL CAKE

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.

LIME JELLY

Steps:

• Grate the peel of 5 of the limes; set aside.
• Squeeze enough juice from 6 to 8 of the limes to measure 3/4 cup; pour juice into medium bowl.
• Add lime peel and water; mix well. Place three layers of damp cheesecloth over a medium bowl. Pour juice mixture into cheesecloth. Tie it closed and let drip into bowl until dripping stops, about 10-15 minutes. Press gently. Measure exactly 2-1/2 cups prepared juice into a 6-quart pan.
• Stir sugar into the juice in the pan.
• Add food coloring if desired.
• Bring mixture to full rolling boil on high heat, stirring constantly.
• Stir in pectin. Return to full rolling boil and boil exactly 1 minute.
• Skim off any foam.
• Ladle into jars, seal and process 8 minutes.
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