can i use any cakes recipe for jelly roll?

Answer 1

Not really. You need a cake that will roll without breaking. What is commonly used is a sponge cake.

This recipe is from cooks.com

OLD FASHIONED JELLY ROLL

3 eggs
1 c. sugar
3/4 c. flour
1 t. baking powder
1/4 t. salt
1/3 c. water
1 t. vanilla
3/4 c. jam or preserves
confectioners sugar

Heat oven to 375.

Line roll pan (10 1/2 X 15 1/2) with aluminum foil or waxed paper. In small bowl, beat eggs about 5 minutes until very thick or lemon colored. Pour eggs into a larger mixing bowl, gradually add sugar.

On low speed blend in water and vanilla. Gradually add flour, baking powder, and salt, beat until batter is smooth. Pour into pan, spreading batter into corners.

Bake 12 to 15 minutes. Loosen cake from edges, invert on towel, sprinkle with confectioners sugar.

Carefully remove foil, trim off any hard edges if needed. While hot, roll cake and towel from narrow end.

Cool on wire rack. Unroll cake, remove towel. Beat jam or preserves to soften, spread over cake. Roll and sprinkle with confectioners sugar

After thinking about it I would probably use a Genoise for a jelly roll. The main difference in a Genoise and a Sponge cake is a true Genoise is unleavend. It is truly excellent for an ice cream roll or use for Baked Alaska

Basic Génoise Cake
Makes 1 9-inch cake

2 tablespoons unsalted butter, melted
4 large eggs, room temperature
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted cake flour

Position rack in lower third of oven; heat to 350°. Grease and flour a 9-inch cake pan; set aside.

Melt butter in small saucepan over low heat. Pour into small mixing bowl; set
nearby. Mix eggs, sugar, vanilla and salt in a large mixing bowl. Using an electric mixer, whip egg mixture until it has tripled in volume, about 4 to 5 minutes.Fold flour into mixture, one third at a time, just until incorporated. Pour about 1 cup of batter into the melted butter, and fold just until combined. Return butter mixture to reserved batter, and again fold to combine.

Pour batter into prepared pan. Smooth batter evenly. Bake 20 to 22 minutes or
until top springs back slightly when lightly touched. Cool 10 minutes, then run a table knife blade around the outside edge of cake, freeing the sides and allowing air to get under the layer. Invert cake onto rack and allow to cool completely.

Thumbs up to Dottie about the waxed paper and oil. Parchment paper works well also

Answer 2

Mason's recipe looks very similar to mine, but make sure you have the waxed paper or foil Well Greased or the cake won't release from it! And have the towel well sprinkled with the powdered sugar before you turn the cake out onto it.

Jelly rolls are delicious. Enjoy yours.

Answer 3

A basic jelly-roll cake is a good one to have in your repetoire. Fill it with jams or jellies, lemon or tangerine curd, pastry cream, ice cream or just about anything your imagination can conjure. This is a relatively quick and easy dessert that's sure to please. You can use this recipe to make pastry chef Jean Fraçois Houdré's classic Yule Log Cake follow link for step-by-step photos instructions. Ingredients: 5 large eggs, separated 1/2 cup sugar 1 teaspoon vanilla 1/2 cup flour confectioner's sugar Instructions: Preheat oven to 350° F. Grease a 15" x 10" jelly-roll pan and line with parchment paper. Beat egg whites in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form. In a separate bowl, beat egg yolks, vanilla and remaining 1/4 cup sugar. Continue beating until thick, about 6 minutes. Mix in flour just until blended. Gently fold egg yolk mixture into beaten egg whites. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched. To remove cake from pan and cool, sift confectioner's sugar over a clean kitchen towel. Loosen the edges of the cake from the sides of the pan with a small knife. Invert cake onto the prepared towel and carefully peel off the parchment paper. Starting from one short edge, roll up the cake and the towel together, like a jelly roll. Cool completely on a wire rack. After cooling, unroll cake and spread with pastry cream, jams, lemon curd or whichever filling suits your fancy. Roll up from the short side, without the towel this time and transfer, seam side down, to a serving platter. Sprinkle with confectioner's sugar or frost.

Answer 4

yes you can!