Jelly Roll Recipe
Jelly Roll Recipe. Grease the paper and set aside. Do not let jelly roll cool after taking out of the oven.
Make jelly roll cake as directed substituting 1/2 teaspoon almond extract for the vanilla. Pour thin batter unto sheet. The exact appearance of the jelly roll can vary substantially depending on the texture of the filling.
Pour Thin Batter Unto Sheet.
Grease a jelly roll pan; Soft, loose, or runny fillings may be readily absorbed by the cake, creating a scant appearance. Preheat the oven to 400°f and line the bottom of a 10” x 15” jelly roll pan with parchment.
Generously Grease Foil With Shortening.
The exact appearance of the jelly roll can vary substantially depending on the texture of the filling. Lightly grease the parchment to ensure the cake releases easily. While jelly roll is baking, lay out a clean linen dish towel and sift about 1/2 cup of confectiones sugar onto it.
Or Measure It By Gently Spooning It Into A Cup, Then Sweeping Off Any Excess.
Line with parchment or waxed paper and grease paper. Stir together the flour, sugar, baking powder, and salt in. Baking pan with waxed paper;
Make Jelly Roll Cake As Directed Substituting 1/2 Teaspoon Almond Extract For The Vanilla.
Do not let jelly roll cool after taking out of the oven. This style of cake tends to work best with thick and chunky jams or marmalades, such as the homemade cranberry jam pictured here. Immediately turn out onto the prepared dish towel.
In Large Bowl, Beat Eggs With Electric Mixer On High Speed 5 Minutes Or Until Thick And.
Roll the cake back up into a tight spiral, and remove the towel. Turn the cake out onto the towel, and peel off the parchment paper. In a small bowl, sift together the flour, baking powder, and salt.
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