Main Recipe Thanksgiving Jelly Roll
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Ingredients:
- 1 teaspoon baking powder
- 1 cup flour
- 1/2 cup nuts (finely chopped wal)
- 1 teaspoon vanilla
- 1/2 cup cranberry (canned jellied sauce (you may need to warm this to thin it out a bit for spreading. just warm it in)
- 5 egg ( yolks)
- 5 egg ( whites)
- 3/4 cup sugar
- 1 cup flour
- 1/2 cup nuts (finely chopped wal)
- 1 teaspoon vanilla
- 1/2 cup cranberry (canned jellied sauce (you may need to warm this to thin it out a bit for spreading. just warm it in)
- 5 egg ( yolks)
- 5 egg ( whites)
- 3/4 cup sugar
Preheat oven to 375°F. Grease a 15 by 10 by 1 inch jelly roll pan with butter or spray with cooking spray. Line pan with parchment paper and lightly spray paper also. Beat egg yolks until light colored and then beat in sugar gradually. Add vanilla. Whisk together flour and baking powder and beat into the egg yolks until smooth. Beat the egg whites until stiff but not dry and gently fold them into the cake batter along with the chopped nuts. Spread into baking pan and bake 12 -13 minutes. Loosen edges from the pan and invert the pan onto a clean kitchen towel that has been dusted with confectioners sugar. Trim off any crusty edges. Roll up the cake while it is still hot with the towel and place on a rack to cool. When cool, gently unroll it and spread with the jellied cranberry sauce and sprinkle with diced fruit. Reroll the jelly roll and place on a platter seam down. If desired, sprinkle with confectioners sugar, or pipe whipped cream rosettes down the middle of the jelly roll top.
Techniques:
baking
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