Search
by Ingredient

Jellyroll Layer Cake

StarStarStarStarHalf star

Submitted by GOLTON

YIELD

1 8 inch cake

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

6 6
EGGS *
1 ⅔ 394
CUPS ML SUGAR
2 473
CUPS ML SELF-RISING FLOUR
self rising
1 5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML NUTMEG
ground
¼ 1.3
TEASPOON ML ALLSPICE
ground
158
CUP ML WATER
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 3E+1
TABLESPOONS ML POWDERED SUGAR
2 to 4
1 1
X X FROSTING
eglish toffee flavor *
1 1
X X CHOCOLATE
curls, optional *

Directions

Grease bottom and sides of two 15- x 10- x 1-inch jellyroll pans with vegetable oil. Line with wax paper, and grease and flour wax paper.

Set aside.

Beat eggs at high speed of an electric mixer until foamy.

Gradually add 1-⅔ cups sugar, beating until mixture is thick and lemon colored (about 5 to 6 minutes).

Sift flour and spices together.

Gradually fold flour mixture, water, and vanilla into egg mixture.

Spread batter evenly into prepared pans.

Bake at 375℉ (190℃) for 8 to 10 minutes.

Sift powdered sugar in a 15- x 10-inch rectangle on each of 2 towels.

When cakes are done, immediately loosen from sides of pan, and turn each out on a sugared towel.

Peel off wax paper.

Trim ⅛ inch from edges of cake, using a long serrated knife.

Starting at narrow end, roll up cake and towel together; chill.

Carefully unroll chilled cakes.

Cut each cake lengthwise into 3 equal strips.

Spread each cake strip with about ⅓ cup English Toffee Frosting; set aside remaining frosting.

Gently roll up one cake strip jellyroll fashion starting at narrow end.

Set roll upright in center of serving plate.

Starting where roll ends, wind second cake strip around first roll.

Repeat until all 6 strips are used.

Spread top and sides of cake with remaining frosting.

Arrange chocolate curls in a pattern on top, if desired.

8-inch cake.

NOTE: On the outside, Jellyroll Layer Cake looks like any other cake, but slicing reveals vertical, not horizontal layers.

The layers are baked in a jellyroll pan, sliced, then rolled in the traditional manner, adding a new strip where the rolled strip ends -----

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 567 1% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 796mg 33%
Total Carbohydrate 45g 45%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 0%
Calcium 22% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Email this recipe