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.
Grease and line jelly roll pan.
Beat eggs until thick. Gradually beat in sugar.
Beat in water and vanilla.
Sift together and beat in all at once the flour, baking powder and salt.
Beat until smooth.
Pour into prepared pan.
Bake at 375\u00b0 for 12 to 15 minutes.
Do not overbake.
Loosen edges and immediately turn cake upside down on a towel sprinkled with powdered sugar.
Quickly and carefully pull off paper.
Spread with lemon filling and roll, beginning at short end.
Wrap in towel and cool.
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.
Line the bottom of a jelly roll pan or a cookie sheet
10 x 13 inch jelly roll pan with parchment paper. Whip
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 the
Let roll mixture rise 1 time.
Roll out on floured surface in a rectangular shape.
Combine sugar, butter and cinnamon.
Spread generously over all dough surface.
Roll dough as for jelly roll. Cut in 1-inch slices and place in cake pan.
Do not use cookie sheet.
Let rise again.
Bake for 15 to 20 minutes at 375\u00b0.
Mix enough coffee with powdered sugar to make a thin icing.
Brush over rolls with pastry brush.
full-size jelly roll and freeze any leftover cake for another time
ither jelly roll 11\" X 17\" X 1\", or if using for shortcake
-inch jelly roll pan lined with waxed paper.
Bake for 8
radually, stirring constantly. Cool.
Roll biscuit dough into 1/4
Pat out biscuit dough on floured surface into 1/2-inch thick rectangle.
Mix beef with eggs and seasonings; spread over dough. Roll as for jelly roll; cut into 1/2-inch slices.
Place slices, cut side down, in greased 9-inch square pan.
Bake in preheated 350\u00b0 oven for 30 minutes or until lightly browned.
Spoon soup over each serving.
ugar; bring to boil.
Roll pie dough thin and oblong
y 15 1/2 inch jelly roll pan, or spray with Pam
Beat egg whites and 1/2 cup sugar until they form fluffy peaks.
Beat egg yolks, 1/4 cup sugar and vanilla until light yellow.
Fold egg whites into egg yolks and add flour.
Pour onto cookie sheet which is greased and has wax paper in it.
Bake at 350\u00b0 until done.
Remove from cookie sheet onto lightly powdered sugar towel and remove wax paper.
Roll up in towel and let cool for 5 minutes.
Unroll and put jelly on it.
Then roll it up again without the towel.
Place toothpicks in it to help hold it together.
10 1/2 inch jelly roll pan, or line pan with
o 400\u00b0.
Grease jelly roll pan, then cover with waxed