On Sun, 31 May 2009 01:59:28 -0700 (PDT), Wayne Boatwright
> wrote:

>My parter David had a hankering for a jelly roll for Sunday's after-
>church dessert. I found a recipe of my mother's which was an old
>family favorite. It's big, rich, and delicious! Here it is:

(snip trollish crap that's beneath notice)

Okay then... how about a REAL recipe for jelly roll from someone? I
adored swiss rolls when I was a kid but they're something that I never
learned to make.

On Sun, 31 May 2009 16:40:19 -0400, Kajikit >
wrote:

>On Sun, 31 May 2009 01:59:28 -0700 (PDT), Wayne Boatwright
> wrote:
>
>>My parter David had a hankering for a jelly roll for Sunday's after-
>>church dessert. I found a recipe of my mother's which was an old
>>family favorite. It's big, rich, and delicious! Here it is:
>
>(snip trollish crap that's beneath notice)
>
>Okay then... how about a REAL recipe for jelly roll from someone? I
>adored swiss rolls when I was a kid but they're something that I never
>learned to make.



--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 31 May 2009 16:40:19 -0400, Kajikit >
wrote:

>On Sun, 31 May 2009 01:59:28 -0700 (PDT), Wayne Boatwright
> wrote:
>
>>My parter David had a hankering for a jelly roll for Sunday's after-
>>church dessert. I found a recipe of my mother's which was an old
>>family favorite. It's big, rich, and delicious! Here it is:
>
>(snip trollish crap that's beneath notice)
>
>Okay then... how about a REAL recipe for jelly roll from someone? I
>adored swiss rolls when I was a kid but they're something that I never
>learned to make.

I like the Chinese bakery version... chocolate and whipped cream, not
a lot of sugar so it's very light.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 31 May 2009 15:34:14 -0700, sf > wrote:

>On Sun, 31 May 2009 16:40:19 -0400, Kajikit >
>wrote:
>
>>On Sun, 31 May 2009 01:59:28 -0700 (PDT), Wayne Boatwright
> wrote:
>>
>>>My parter David had a hankering for a jelly roll for Sunday's after-
>>>church dessert. I found a recipe of my mother's which was an old
>>>family favorite. It's big, rich, and delicious! Here it is:
>>
>>(snip trollish crap that's beneath notice)
>>
>>Okay then... how about a REAL recipe for jelly roll from someone? I
>>adored swiss rolls when I was a kid but they're something that I never
>>learned to make.




* Exported from MasterCook *

Lemon Strawberry Sponge Roll

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cake/cookie Desserts
Fruit Rollup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
3 Whole eggs -- at room temp.
3 lg Eggs -- separated
15 tb Sugar
2 ts Lemon zest -- grated
1 1/2 ts Vanilla extract
2 tb Lemon juice
3/4 c Flour
3 tb Flour
1 tb Powdered sugar -- rounded
-----FILLING-----
4 lg Egg yolks
1/3 c Sugar
1 1/2 tb Sugar
1/4 ts Gelatin powder, unsweetened
1/4 c Lemon juice
3 tb Lemon juice
4 tb Unsalted butter -- cut into
-1" chunks
10 Strawberries -- sliced 1/4"
-thick
-----TOPPING-----
1 c Whipped cream
6 Whole strawberries

Preheat the oven to 350. Line a jellyroll pan (15 x 10) with waxed
paper that has been greased lightly with butter. For the cake, mix
the whole eggs and the 3 yolks in a medium size mixing bowl with an
electric mixer on medium high speed until blended. Add 11 tbsp
sugar and the lemon zest and beat the mixture on high speed until it
is pale and thick, about 3 1/2 minutes. Stop the mixer several times
to scrape the bowl with a rubber spatula. Beat in the vanilla and the
lemon juice. Fold in the flour with a rubber spatula until it is
incorporated. Beat the egg whites in another mixing bowl with the
mixer on medium high speed until frothy, about 30 seconds. Gradually
add the remaining 4 tbsp sugar and continue beating just to soft
peaks, about 30 seconds more. Fold the whites into the batter. Pour
the batter into the prepared pan and tip the pan gently back and
forth so that the batter is evenly distributed. Bake the cake on
the center oven rack until it is light golden, about 16 minutes. Allow
the cake to cool for 10 minutes. Sprinkle the powdered sugar. Run a
thin knife around the edge of the cake to loosen it. Flip the pan
upside down onto waxed paper. Careully peel off the the waxed papper
lining from the bottom of the cake.

Roll up the cake in the waxed paper, starting from one long side,
using the waxed paper to help. The cake should never roll onto
itself. Twist the ends of the paper like a hard candy wrapper and
refrigerate the cake for a minimum of 3 hours. Meanwhile, prepare
the filling: In a small saucepan mix the egg yolks and the sugar
with a whisk until they are blended. Warm the lemon juice slightly
in another saucepan. Add the gelatin to the lemon juice and stir to
blend. Add the gelatin mixture to the egg yolk mixture and cook
over medium heat, stirring constantly with a wooden spoon, until the
mixture thickens, about 3 minutes. Remove the lemon curd from the
stove and strain it into a small bowl. Add the butter, and stir
until blended. Allow the lemon curd to cool for 20 minutes,
stirring occasionally. Puncture a piece of plastic wrap in several
places, and use it to cover the surface of the filling. Allow the
filling to set at room temperature until it is of spreading
consistency, 30 to 40 minutes. When the filling is set, remove the
cake roll from the fridge and unroll it. Spread the filling evenly
over the cake but leave a 1" strip along one long side uncovered.
Distribute the sliced strawberries evenly toward the filling. Roll
the cake toward the clean strip, peeling the waxed paper off as you
roll. Put the roll in a fresh piece of waxed paper or plastic wrap
and refrigerate it for several hours. Just before serving, transfer
the cake to a long serving tray and frost it with the whipped cream.
Place the whole strawberries, ponts up, on top of the log.

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

Enjoy... it's delicous

Stu

What's the difference between Roast Beef and Pea Soup? Anyone Can Roast Beef!!!
http://foodforu.ca