10 by 1-inch jelly roll pan lined with waxed paper
egrees F.
Spray a jelly roll pan with Pam.
Line
dges.
While still warm, roll cake into tea towel into a
When cake is done, flip over onto towel and lift off cake pan. Then, remove paper and with towel in place roll lengthwise. Keep rolled up until cooled then unroll and fill with icing. Use 1/2 icing on inside and remainder on top.
Icing:
1/4 cup cocoa
1 cup powdered sugar
1/4 melted butter
2 TBS water
melt butter with water, add cocoa and powdered sugar. Let cool slightly before glazing.
For the cake, preheat oven
or cake: Heat oven to 375\u00b0F
Line a jelly roll pan
10 1/2 inch jelly roll pan, or line pan with
Preheat oven to 325\u00b0F. Lightly grease a large baking dish. Spread jam over base of prepared dish. Arrange sliced jelly roll over top.
Whisk together eggs, cream, vanilla and granulated sugar. Carefully pour over jelly roll. Sprinkle top with raw sugar. Bake for 40-45 mins, or until just set at the center. Let cool for 5 mins. Serve.
olor and set aside.
CAKE:
In lg bowl beat
Cake:.
Combine eggs and sugar
Beat eggs, until eggs are fluffy and then add sugar gradually and beat until lemon colored and double in amount.
Add vanilla. Fold in flour which has been sifted with baking powder.
Mix until well blended.
Pour into jelly roll pan which has been covered with wax paper and greased.
Bake in 400\u00b0 oven for 12 minutes.
When cake is baked, put on dampened dish towel and pull wax paper off and roll in towel.
When cool, unroll and spread with currant jam and roll.
Before serving, dust with powdered sugar.
Beat eggs about 3 minutes.
Add sugar and beat until thick. Slowly add flour until combined. Line the bottom of a 15 1/2 x 101/2 x 1-inch jelly roll pan with waxed paper.
Now spread the dough evenly over waxed paper and bake 9 minutes at 400\u00b0 until surface springs back when touched.
In small bowl of electric mixer, let eggs warm to room temperature, about 1 hour.
Preheat oven to 400\u00b0.
Lightly grease the bottom of 15 1/2 x 10 1/2 x 1-inch jelly roll pan, then line the bottom with waxed paper.
Cook pudding as directed.
Cool.
Slice jelly roll about 1/4 inch thick.
Place in 9-inch square pan.
Pour pudding over jelly roll.
Top with Cool Whip.
Line 13 x 9 x 2-inch pan with sliced jelly roll.
Mix vanilla pudding according to instruction.
Pour over jelly roll.
Add thick layer of preserves and top with whipped cream.
Sprinkle chopped nuts and sliced strawberries on top.
Cut jelly roll in thin slices.
Line punch bowl.
Be sure you can see red layer on sides of bowl.
Cover thinly with strawberry topping.
Layer with pudding, then Cool Whip, few cherries and nuts until bowl is full.
Makes a large bowl.
nd line a 10x13 inch jelly roll pan.
Whip eggs until
rough a fine strainer into chocolate, whisking till all the cream
he chocolate. Spread over cake, leaving a 1/3 inch border. Roll up
e bottom of a jelly roll pan or a cookie