25 November 2012

'Tis Tasty 4 - Lemon Jellyroll

Looks can be deceiving.

Though the photo gives the impression that this wonderful party desert recipe  is of the lemon persuasion, the filling can be anything you chose, e.g., lemon curd, jams or jellies of any flavor, or even chocolate and whipped cream. Though requiring more effort, the latter is a special favorite for "take-to" or serving guests at home. Most everyone loves chocolate.

The Cake


•  3 eggs
•  1 cup granulated sugar
•  3 Tablespoons cold water
•  1 teaspoon vanilla flavoring 
•  1 cup all-purpose flour
•  1 teaspoon baking powder
•  1/4 teaspoon salt
•  powdered (confectioner's) sugar


•  Line a greased 15 inch X 10 inch X 1 inch deep baking pan with waxed paper.
•  Grease the paper and set aside.
•  In a large bowl, beat eggs for 3 minutes.
•  Gradually add sugar and beat for 2 minutes or until mixture becomes thick.
•  Stir in water and vanilla.
•  Combine dry ingredients and fold into egg mixture.
•  Spread evenly in prepared pan.
•  Bake in preheated 375º Fahrenheit (190ºC) oven for 12-14 minutes or until cake springs back when lightly touched.
•  Cool cake in pan on a wire rack for 5 minutes.
• Invert onto a smooth kitchen towel that has been dusted with powdered (confectioner's) sugar.
•  Gently peel off waxed paper
•  Roll cake up in towel jelly-roll style, starting with the short (10 inch) side.
•  Cool completely on wire rack.
•  Put cake aside until ready to add filling.

The Filling


•  1 pint whipping cream
•  1 1/2 Tablespoons cornstarch
•  1/4 cup sugar + 1/2 cup sugar later
•  1 ounce square semi-sweet baking chocolate
•  Dash of salt
•  1/2 cup boiling water
•  1 1/2 Tablespoons softened butter
•  1/2 teaspoon vanilla flavoring

Step 1 directions:

• Beat whipping cream.
• Before cream becomes stiff, add 1/4 cup sugar and continue to beat until thick, then set aside.
• Mix sweetened whipped cream in a pan on stove top with additional 1/2 cup sugar and 1 1/2 Tablespoon corn starch.
• Add dash of salt to 1/2 cup boiling water and pour into whipped cream misture.
• Cook and stir until blended and thick.
• Remove combined mixture from heat and add butter and vanilla.

Step 2 directions:

• Carefully unroll cooled cake.
• Spread whipped cream filling evenly over cake to within 1 inch of edges.
• Drizzle a 1/2 to 3/4 inch wide bead of melted chocolate down center of whipped cream mixture layer from end to end.
•  Re-roll cake and place seam side down on serving on a serving platter.
•  Cover and refrigerate 1-2 hours.
•  Store in refrigerator until ready to serve.
•  Before serving, dust rolled cake liberally with confectioner's sugar.

NOTE: Based on 10-inch roll, 1-inch slices will serve 10. Slices should be no more than 3/4-inch thick to serve 12.

Bon appétit, y'all.

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