Easy Cake Roller ®
MAKE YOUR BEST ROLL CAKE, JELLY ROLL, OR YULE LOG EVER !
Say good bye to floppy, cake crusted towels and lint left on the cake!
Simply use the Easy Cake Roller® in the place of a towel.
The Easy Cake Roller ® won't wick away moisture and it adds support while rolling. The Easy Cake Roller® has received fantastic reviews from home bakers and professionals alike!
A handy kitchen tool for both novice and experienced bakers!
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Lemon Cake Roll
3 eggs
¾ c sugar
2 tbs lemon juice
¼ tsp salt
1 tbs baking powder
3/4c all-purpose flour
Powdered sugar for dusting
1 8 oz. tub whipped cream
½ c lemon curd (or lemon pie filling)
1 pkg. lemon instant pudding
1 c whole milk
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Preheat oven to 350°
Spray 10x15 jelly roll pan with cooking spray line with parchment paper, spray top of paper with cooking spray.
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Beat eggs, sugar, and lemon juice until thick. Add in salt, baking powder, and flour. Mix thoroughly.
Spread evenly into prepared pan. Bake 13 to 15 minutes or until top of cake springs back when touched. Remove from oven, allow cake to sit for one minute, then sprinkle with powdered sugar. Flip cake onto Easy Cake Roller®. Remove parchment paper and roll up cake starting at the narrow end. Cool completely on wire rack.
Filling
Beat pudding mix and milk in a large bowl for two minutes. Fold in whipped cream. When cake is cool, gently unroll cake leaving the Easy Cake Roller® beneath for support. Spread in filling. Re-roll cake by itself. Wrap cake in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired.
Chocolate Cake Roll
6 tbs butter
1 c sugar
4 eggs
1 c flour, divided
½ tsp baking soda
2/3 c water
1-½ pkg Semi-Sweet Chocolate (6oz) divided
4oz Cream Cheese Softened
¾ c powdered sugar, divided
3 c thawed whip cream, divided
Preheat oven to 350°
Spray 10x15 jelly roll pan with cooking spray line with parchment paper, spray top of paper with cooking spray.
In microwave safe bowl melt 3oz chocolate and butter for 1-2 minutes or until butter is melted. Add sugar, mix well. Beat eggs in a separate large bowl with mixer on high for 3 minutes, or until thickened. Carefully add chocolate mixture. Add 1/4c flour and baking soda; beat until blended. Add remaining flour and water alternately until well blended.
Spread evenly into prepared pan. Bake 15 minutes or until top of cake springs back when touched. Remove from oven, allow cake to sit for one minute, then
sprinkle with powdered sugar. Flip cake on to Easy Cake Roller®. Remove parchment paper and roll up cake starting at the narrow end. Cool completely on wire rack.
Filling
Beat cream cheese and remaining powdered sugar with mixer until well blended. Carefully stir in 1-1/2c Cool Whip. When cake is cool, gently unroll cake leaving the Easy Cake Roller® beneath for support. Spread in filling. Re-roll cake by itself and place seam-side down on platter.
Icing
Microwave remaining chocolate and remaining Cool Whip in microwavable bowl for 1-1 ½ minutes, or until chocolate is completely melted and stir until mixture is well blended. Cool 2 minutes then spread evenly on cake. Let cake chill for an hour.
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Kraft Recipe
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Barb's Pumpkn Roll
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2/3 c Canned Pumpkin
3 eggs
1 tsp pumpkin pie spice
1 c sugar
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ c flour
1- 8oz pkg cream cheese at room temperature
1 c powdered sugar
6 tbs butter softened
1 tsp vanilla extract
(Optional Powdered sugar for decoration)
Preheat oven to 375°
Spray a 10x15 jelly roll pan with cooking spray, line with parchment paper, spray top of paper with cooking spray.
Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Beat eggs and sugar in a separate large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly on to prepared pan.
Bake for 13-15 minutes or until the top of the cake springs back when touched.
Remove from oven, allow cake to sit for one minute, sprinkle cake with powdered sugar Flip cake on to the Easy Cake Roller®. Remove parchment paper. Roll up cake starting at the narrow end. Cool completely on a wire rack.
Filling
Beat cream cheese, powdered sugar, butter and vanilla extract until smooth.
When cake is cool, gently unroll cake leaving the Easy Cake Roller® beneath for support. Spread in filling. Re-roll cake by itself. Wrap cake in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired.
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Family recipe, origin unknown These are recipes that we have tried and found to be delicious.
We are in no way implying that we created these recipes.
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