i am looking for directions on how to make a jelly roll from scratch?

Question

i no the recipe for the jelly roll but i want to know what to do when it comes out of the oven.

Answer 1

Jelly Roll

4 Large Eggs -- At Room Temperature
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Sugar
Juice of 1 Lemon
1 Cup Cake Flour -- Sifted
1 Jar Jelly or Jam

Start oven at 400 degrees or moderately hot. Grease jelly roll pan, 15 X 10 X 1-inch. Line bottom of pan with wax paper. Put eggs, baking powder, and salt into mixer bowl. Beat 2 minutes at high speed or until
light and lemon colored. Reduce speed to medium. Gradually add sugar and beat 3 minutes (mixture should be thick and very light colored).

Reduce to lowest speed and add lemon juice, then flour, beating only until moistened. Pour into pan, bake 15 minutes.

After baking, carefully turn cake out onto clean tea towel (previously coated with confectioners sugar). Peel wax paper from bottom of cake.

Trim all the crisp edges from cake. Lightly roll cake, towel, sugar and all--leave rolled up and cool for about 10 minutes on a cooling rack.

Unroll cake. Carefully spread jam or jelly on cake. Reroll cake with jam in it. Wrap it in the towel to finish cooling. The final touch, just before serving, is to sprinkle confectioners sugar on each serving.

Answer 2

Jelly Roll

Fill this jelly roll with your favorite jam or jelly or preserves. Made with a sponge cake rolled up with a jam filling.

INGREDIENTS:
·2 eggs
·3/4 cup sugar
·1 cup sifted cake flour
·1 1/2 teaspoons baking powder
·1/4 teaspoon salt
·3 tablespoons milk
·1/2 teaspoon vanilla extract
·confectioners' sugar
·jelly or jam
PREPARATION:
Sift together the flour, baking powder, and salt. Beat eggs until thick and lightly lemon colored. Add sugar gradually, beating well. Fold in flour a little at a time. Spread batter into a pan lined with greased wax paper.

Bake for about 15 minutes, until cake bounces back when lightly touched with finger. Turn cake out onto a kitchen towel generously sprinkled with confectioners' sugar. Remove paper quickly and cut of crispy edges. Roll cake WITH the towel inside immediately and let stand for 10 minutes. Unroll; spread cake with jam or jelly. Roll up again without the towel and dust with confectioners; sugar.

Answer 3

3/4 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs
3/4 cup sifted sugar
1 teaspoon vanilla extract
1 cup fruit preserves, jam or jelly, any flavor you want.

PREPARATION:
Sift flour once, then measure. Combine baking powder, salt, and eggs in a bowl. Place bowl over a pan or bowl of hot water then beat with an electric mixer until egg mixture is thick and light lemon-colored.

Remove bowl from the pan or bowl of hot water. Fold in flour and vanilla. Line a 15x10x1-inch jelly roll pan with greased wax paper or parchment paper. Spread batter in prepared pan; bake at 400° for 13 minutes or until just done. The center should spring back when lightly touched. Quickly trim crisp edges from cake. Turn out onto a clean dish towel which has beef liberally sprinkled with confectioners' sugar. Peel paper from bottom of cake. Quickly spread with jelly or jam and roll up. Wrap in cloth and cool on rack.

Answer 4

I guess (after all the recipes) you finally got the directions!
Just thought I'd stop in and give you my:

"Chocolate Roll" - 10 servings

1 cup cake flour or 3/4 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs (1/2 to 2/3 cup)
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
1 cup whipping cream; sweetened and whipped (Cool Whip)
Confectioner's sugar

Heat oven to 375*. Line jelly-roll pan (15 1/2,x10 1/2,x1"), with
aluminum foil or waxed paper; grease. Stir together flour, cocoa, baking powder and salt; set aside.
In small mixer bowl, beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixer bowl; gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners.
Bake 12-15 minutes or until wooden pick inserted in center comes out clean. Loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar. Carefully remove foil; trim off stiff edges if necessary.
While hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake; remove towel. Spread whipped cream over cake. Roll up, sprinkle with confectioners' sugar.

Answer 5

Here is you step-by-step instructions, I will be back with my recipe.

http://rds.yahoo.com/_ylt=A0geuot.wjdFLEIBBBxXNyoA;_ylu=X3oDMTE2YjIwMDVkBGNvbG8DZQRsA1dTMQRwb3MDMTIEc2VjA3NyBHZ0aWQDREZYMl85/SIG=13dq0tj3f/EXP=1161368574/**http%3a//www.cookinglight.com/cooking/cs/techniques/article/0,13803,1030874-1034259,00.html

Pina Colada Cake Roll recipe
1 (20 ounce) can crushed pineapple in juice
1/2 cup canned cream of coconut
3 tablespoons cornstarch
2 tablespoons granulated sugar
1/8 teaspoon salt

In medium saucepan, stir together pineapple with juice, cream of coconut, cornstarch, sugar and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Cover and cool to room temperature. Meanwhile, preheat oven to 375 degrees F.

Cake
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
2 tablespoons rum (optional)
1/2 cup shredded coconut

Grease a 15 x 10 x 1-inch jellyroll pan. Line with wax paper; grease again, then lightly flour; set aside.

In small bowl, combine flour, baking powder and salt.

In large bowl, beat egg yolks, 1/2 cup of the sugar and the vanilla extract until creamy and light-colored. Sift flour mixture over egg mixture; gently fold in with spatula.

In clean bowl with clean beaters, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until stiff. Fold into batter. Spread evenly in pan. Bake 12 to 15 minutes or until cake springs back when lightly touched with fingers.

Meanwhile, sprinkle confectioners' sugar onto a clean kitchen towel. Cool cake in pan 10 minutes. Invert pan onto towel. Remove pan, then carefully peel off wax paper. Trim uneven edges of cake. Starting at narrow end, roll up cake and towel jellyroll fashion. Place seam side down on wire rack; cool completely.

Unroll cake. Sprinkle the 2 tablespoons rum evenly over cake, if desired. Spread filling over surface, leaving 1/4-inch border on all sides. Sprinkle with the 1/2 cup coconut. Roll up cake, gently removing towel. Place cake on serving platter.

Topping
1/2 cup heavy cream
2 tablespoons canned cream of coconut
2 teaspoons rum (optional)
2 tablespoons shredded coconut, toasted

In large chilled bowl, with chilled beaters, beat cream, cream of coconut and rum, if desired, until stiff peaks form. Fit a pastry tube with star tip, then fill with the cream mixture. Pipe over top of cake. Sprinkle with toasted coconut.