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I am wondering if I can just use a regular cake mix to make a jelly roll. I have a recipe for a filling (feel free to share yours). As I have been surfing for directions (I've never made one) all the recipes are from scratch. Any tips would be helpful...
THanks!

2006-12-01 13:53:41 · 5 answers · asked by Lady in Pink 3 in Food & Drink Cooking & Recipes

5 answers

Light 'n' Creamy Chocolate Cake Roll:

Cake:
3 tablespoons unsweetened cocoa (such as Hershey's)
1 (16-ounce) package angel food cake mix (such as Duncan Hines)
Cooking spray
1/2 cup powdered sugar

Filling:
2 (1-ounce) bars unsweetened baking chocolate (such as Hershey's)
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup powdered sugar
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 teaspoon unsweetened cocoa (such as Hershey's)
Chocolate curls (optional)

Preheat oven to 350°.

To prepare the cake, combine 3 tablespoons cocoa and cake mix in a large bowl. Prepare the cake mix with added cocoa according to package directions. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Pour batter into pan.

Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool the cake in pan 5 minutes. Loosen cake from sides of pan, and turn out onto a dish towel dusted with 1/2 cup powdered sugar; carefully peel off wax paper. Cool the cake 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cool completely (about 15 minutes).

To prepare the filling, place baking chocolate in a glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Cool. Place the cream cheese in a medium bowl, and beat with a mixer at medium speed until smooth. Gradually add the melted chocolate and 1 cup powdered sugar, beating mixture well (mixture will be very thick). Gently stir 1/2 cup whipped topping into the filling, and gently fold in the remaining whipped topping.

Carefully unroll cake; remove towel. Spread filling over the cake, leaving a 1/2-inch border around outside edges. Re-roll cake, and place, seam side down, on a platter. Cover and chill for 30 minutes. Sprinkle with 1 teaspoon cocoa. Cut the cake into 10 slices; garnish with chocolate curls, if desired.

Yield: 10 servings (serving size: 1 slice)

2006-12-01 16:36:01 · answer #1 · answered by Girly♥ 7 · 0 4

Whatever you do grease the bottom of the pan then line the bottom of the pan with waxed paper or parchment.

The thing with cake roll is you want it to be more dense than a regular cake and more flexible; so you so not want it to rise as much as a regular cake.

Cake roll

For The Cake:
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
4 large eggs, separated
1 cup granulated sugar, divided
Confectioners' sugar

To Make The Cake:
Preheat oven to 350ºF (180ºC). Line a 15 x 10 x 1-inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.

In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on a medium speed, beat egg yolks and 1/2 cup sugar until fluffy.

In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.

Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.

To Roll And Fill The Cake:
Dust a clean tea towel with remaining sugar. Turn cake out onto prepared towel; remove waxed paper. Trim the cake's edges.

Starting with a long side, tightly roll up cake with towel. Transfer
cake, seam-side down, to a wire rack to cool.

Unroll cake; remove towel. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.

You can use Coolwhip to fill the cake roll but I like to whip heavy cream and flavor it beause it tastes so much better

Rich Chocolate Frosting

* 2 4-ounce packages bittersweet chocolate, chopped (we used Ghirardelli)
* 1/2 cup whipping cream
* 1 cup (2 sticks) butter
* 2-1/2 cups sifted powdered sugar

In a heavy saucepan over medium heat, combine chocolate, cream, and butter, stirring often until chocolate melts. Remove from heat. Add powdered sugar and mix well.

Set pan in a shallow bowl of ice. Using an electric mixer, beat chocolate mixture at low speed until frosting holds its shape. If needed, add additional whipping cream for spreading consistency. Yield: about 3 cups

2006-12-01 22:03:02 · answer #2 · answered by Anonymous · 1 1

Chocolate Cake Roll
Contributed By: DCC
Creative Cook's Kitchen

You'll wow them with this rolled cake with whipped topping filler.

Ingredients
1/3 cup Cake flour
1/3 cup Unsweetened cocoa powder
2 tbsp Cornstarch
1/2 tsp Baking soda
1/2 tsp Baking powder
1/3 tsp Salt
4 Large eggs, separated
1 cup Granulated sugar, divided
Confectioners' sugar
1 Container (8 oz) frozen whipped topping, thawed

Preparation
Making the Cake:


Preheat oven to 350 deg. Line a 15x10-inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess. In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.





Rolling and filling the cake:


Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam-side down, to a wire rack to cool. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.

Cook's Notes
Mix some mini chocolate morsels into the filling before spreading on the cake for a chocolaty surprise.

For easier slicing, place cake in freezer 20 minutes before you're ready to serve.

Use a large serrated knife and a gentle sawing motion to slice the cake cleanly.

good luck

2006-12-01 23:51:34 · answer #3 · answered by Yelsha 2 · 1 1

Chocolate Coffee Cream Roll

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tb Unsalted butter
5 lg Eggs, separated
1/2 c All-purpose flour
3/4 c Granulated sugar
1/3 c Plus 2 tb unsweetened cocoa
1 t Vanilla extract
1/2 ts Salt
1/2 ts Baking powder

Coffee Cream Filling

1 1/2 c Milk
1/4 ts Salt
1 tb Cold water
3 Egg yolks
1 t Unflavored gelatin
2 tb Instant coffee powder
1/2 c Granulated sugar
1 t Vanilla extract
1/4 c All-purpose flour
1 c Heavy cream

Rich and delectable, this showy dessert makes an elegant finale to any dinner. The coffee and cream flavors are the perfect complement to the chocolate sponge roll.

1. Position a rack in the center of the oven and preheat to 400 degrees F.
Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper and grease and lightly flour the paper.

2. Prepare the chocolate roll. Melt the butter in a small pan and let it cool slightly. In a medium-sized bowl stir together the flour, 1/3 cup of the cocoa, and the baking powder.

3. In another medium-size bowl whisk together the 5 egg yolks, 1/4 cup of the sugar, and the melted butter until light, about 1 minute. Whisk in the vanilla. With a spoon, stir in about half of the dry ingredients.

4. In a large, deep bowl combine the egg whites and salt; with an electric mixer, beat until soft peaks just begin to form. Gradually beat in the remaining 1/2 cup sugar, beating just until stiff, glossy peaks form.

5. Fold about one-fourth (or a large spoonful) of the egg whites into the egg yolk mixture to lighten. Turn this mixture into the bowl of egg whites and partially fold together. Sift the remaining dry ingredients over the top and quickly and gently but thoroughly fold together until no streaks remain. Quickly spread in the prepared pan and bake 10 to 12 minutes, just until the center top springs back when lightly touched.

6. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel.
Invert the cake onto it and peel off the paper (if it has stuck or is stubborn, lightly brush the paper with water before peeling off). With a long, sharp knife or a serrated knife, trim away about 1/2 inch from each edge. Start along one long side, roll up, jelly roll fashion. Wrap in the towel and let cool to room temperature.

7. While roll cools, prepare the coffee cream. In a medium-sized saucepan over low heat, scald the milk until tiny bubbles appear around the edges of the surface. Place 1 tablespoon cold water in a cup and sprinkle the gelatin over it. Let soften until needed.

8. In a medium-sized bowl stir together the sugar, flour, and salt. Gradually whisk in the scalded milk. Place in a heavy medium-sized saucepan over moderately low heat and, stirring constantly, cook until the mixture thickens and comes to a simmer. Whisk in the egg yolks and continue cooking and stirring until the mixture comes to a boil. Remove from the heat and stir in the coffee powder and dissolved gelatin until smooth; stir in the
vanilla. Turn into a shallow bowl, cover with plastic wrap or waxed paper placed directly on the surface, and cool just to room temperature.

9. Assemble the roll. Using chilled bowl and beaters, whip the cream until stiff. Give the coffee cream filling a good stir and fold in about one-fourth of the whipped cream to lighten. Turn the lightened coffee filling into the whipped cream and fold together.

10. Carefully unroll the chocolate cake onto a board. Spread all of the coffee cream over it, making it thicker along the side where you will begin to reroll and leaving about 1 inch uncoated along the other long side. Reroll the chocolate cake to enclose the filling. Leave it on the board, seam side down, cover, and chill until set, at least 4 hours or overnight.

Trim the ends and cut into slices. Serve cold.

From: Jim Fobel's Old-Fashioned Baking Book

2006-12-02 00:02:36 · answer #4 · answered by Massiha 6 · 1 2

http://www.mealsmatter.org/recipes-meals/recipe/7342

2006-12-01 22:14:20 · answer #5 · answered by Anonymous · 1 1

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