I used to be thrilled once I got here throughout this recipe in my classic Betty Crocker cookbook. It turned out to be to not troublesome and scrumptious!
A Distinctive and Refreshing Dessert
Up to now, this yr has been surprisingly scorching. I used to be in search of a comparatively easy strategy to make a refreshing dessert utilizing solely what I already had in my kitchen. Since I usually have a number of boxed cake mixes, I figured I would begin there. Sadly, I have been to so many weddings, bridal showers, birthday events, and household gatherings this yr that I am already utterly caked out.
And it is solely June!
I needed to do one thing totally different with this cake in order that it would not really feel like simply one other cake with frosting. I used to be paging by my 1969 Betty Crocker cookbook (by far the most-used cookbook in my library), and I got here throughout a web page on jelly roll muffins. Lastly, one thing that appeared totally different and (hopefully) not too troublesome!
Cook dinner Time
- 1 field cake combine, any model (Sorry, Betty!)
- Any substances the boxed combine requires
- 1 pound frozen fruit (I used Dole, however any model works. You may even use recent!)
- 1/2 cup sugar
Step 1: Bake the Cake as Directed on the Field
So, I pulled out the entire substances to bake the cake whereas dinner for my husband and I used to be cooking within the oven (dinosaur rooster nuggets and French fries! As a result of we do not actually wish to be grown-ups). I used a white cake combine, since that one was expiring first, and as an alternative of utilizing solely egg whites, I threw in the entire egg. I did say easy, in any case. I simply did not really feel like looking for a recipe to make use of up these three egg yolks (though I did discover a great article about use leftover egg yolks).
My cookbook says to make use of a jelly roll pan for this. I haven’t got one, however I figured a big baking sheet would most likely be okay. My largest one is 11″ x17″ and all the cake slot in it completely, with no spillage. I baked the cake for rather less than was beneficial for 2 9″ round pans, since this would be pretty thin. You’ll want to set your timer for a little less than what you think it will actually be, just so you can check it out before it bakes too long.
Step 2: Prepare the Filling
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While the cake is baking, get your filling ready. Cover thawed fruit with sugar, and mix well. Mash the fruit with a wire whisk until only small pieces remain. Thicken the fruit sauce by boiling it on high heat for 3-5 minutes at a time. Allow sauce to cool well between boilings.
This was my first time trying to make any kind of thick fruity sauce, so this process took about an hour before I got the filling thickness figured out. Luckily, I earned a bunch of bing rewards for all my searches! Once I figured out what I needed to do, though, it went pretty quickly. I only had to boil my mixture twice before it reached the right consistency.
Step 3: Roll Up the Cake and Cool
Sprinkle a tea towel with confectioner’s sugar. While the cake is still warm, flip the pan onto the tea towel and gently roll the cake and towel all the way, starting at the thinner end. Place cake in the refrigerator or freezer to cool while rolled.
When I made my cake, I hadn’t read ahead to this part. I took it out of the oven and put it in the freezer so that it was cool enough for me to handle. While this theory still makes sense in my head, if you’re trying to do a rolled cake, this theory is WRONG! Always listen to Betty!
Step 4: Unroll, Fill, Reroll, and Slice!
Once the cake is cool, gently unroll it and the towel. Line the inside of the cake with the filling, and roll back up (without the towel). Cut into slices and enjoy!
Since I hadn’t followed step three carefully, I really set myself up for failure on this one. The cake didn’t want to roll, because the entire thing had set as a flat object. As I tried to roll it, it started to crack and crumble. After about three tries, I will admit to just giving up in frustration and flopping the whole thing over onto itself.
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A little ridiculous, I know, but it turned out to be pretty good! Instead of a jelly roll cake that I had to find a long enough plate for, I suddenly had something flat I could cut up into smaller, manageable pieces! I call them cake sandwiches! They’re pretty large, to be honest, but the lack of heavy frosting makes me feel better about eating them. There’s fruit in it, so it must be good, right?
What do you think?
Chiquechef on May 08, 2020:
That is a jelly roll pan
Lois on February 01, 2020:
Been making jelly rolls since familycuisine.net them. Best trick is to slightly trim edges of cake before you roll. This will prevent cracking when you roll. Don’t worry you won’t loose much yummy cake (you only need to take a tiny bit) & it gives the baker a preview taste. Kinda like licking the beaters. Lol
Mary wardach on October 25, 2018:
Yes this is a disaster!! But to fix the issue is easy!! First you can use a box cake mix but, 1 cake mix is too much for one pan! Always divide the batter between 2 pans thinner cakes roll easier! Always cool your cakes for a few minutes before turning them out onto the powdered sugar towels! I also grease both pans pam is familycuisine.net parchment then grease or pam the parchment. ..bake the cakes for at least 20 minutes. BIG TIP familycuisine.net NOT USE A TOWEL THAT HAS BEEN WASHED WITH GAIN detergent or washer additives..(smelly things for your laundry ) they may smell good but your cake will take on the “style” of your smelly towels! My daughter purchased a Acquire flavored pumpkin roll Nasty!! Roll your cake right into a towel let it cool utterly then unroll and unfold your jelly on it roll it again up with out the towel wrap. In plastic wrap and refrigerate. Hope this helps somebody who needs to make jelly rolls!! P.S. my first one turned out precisely like your flat jelly roll !!
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