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Rolling Up Roll Cakes

Roll cakes come in many varieties now. My pick is still the old-fashioned jellyroll filled with fruit and sprinkled with powdered sugar.


5 large eggs at room temperature, separated
1/2 cup sugar
1-1/2 teaspoons vanilla
1/2 cup flour
Powdered sugar for dusting

1 can blueberry pie filling
1 pint strawberries, rinsed, hulled, and sliced
1/4 cup sugar

Heat strawberries in pan until liquid cooks down to a thick syrup. Mash strawberries with potato masher and combine with filling after completely cooled.

Preheat oven to 350°. Grease 15×10-inch jellyroll pan (may use cooking spray) and line with parchment paper. Beat egg whites until soft peaks form. Gradually beat in 1/4 cup of sugar. Continue beating until stiff peaks form. In separate bowl, beat together egg yolks, vanilla, and 1/4 cup remaining sugar until pale and thick. Gradually add flour, just until blended. Fold in egg whites and spread batter on parchment paper.

Bake for 12 minutes until cake springs back when lightly touched. Sift about 1/3 cup powdered sugar over clean kitchen towel the size of the pan. Invert cake onto towel, onto the sugar, and remove parchment paper carefully. Beginning at short end, carefully roll cake up in towel and place on wire cake rack until completely cool. Carefully roll out and spread with filling.

Beginning at short end, without the towel this time, roll up and place on platter with the seam side down. When ready to serve, sprinkle with powdered sugar. Serves 10-12.


3/4 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
7 large egg yolks
1/2 cup sugar
1/2 cup water
2 teaspoons fresh lemon juice
1 teaspoon fresh grated lemon zest
Powdered sugar

1/2 cup sugar
1/8 teaspoon salt
3 Tablespoons fresh lemon juice
3 egg yolks
1-1/2 teaspoons fresh grated lemon zest
1/2 cup whipping cream

Preheat oven to 375°. Grease bottom of 15×10-inch jellyroll pan. Line with parchment paper. Spray paper with oil spray. Lightly spoon flour into measuring cup and level off at 3/4 cup. In medium bowl, combine flour, 1/2 cup sugar, baking powder, and salt. In larger bowl, beat 7 egg yolks at high speed until they are a light pale color. Add 1/2 cup sugar and beat with yolks until thickened. Add cold water and lemon extract, and blend well. Gently fold flour mixture and lemon zest into egg mixture and blend well. Spread batter into prepared pan. Bake 15 to 18 minutes until lightly browned. Remove from oven and invert onto clean kitchen towel sprinkled generously with powdered sugar. Carefully remove parchment paper and roll cake up in towel beginning with a short end. Cool completely.

Combine sugar, salt, lemon juice, and 3 remaining yolks in small heavy saucepan. Whisk over low heat until thickened. Remove from heat and stir in zest. Cool completely. Whip cream and fold into cooled filling mixture. Unroll cake and spread filling onto cake. Beginning at short end, roll up again without the towel, leaving seam side down. Chill for several hours. Dust with powdered sugar. Serves 10-12.


3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
4 large eggs, room temperature
1 cup sugar
2/3 cup pumpkin, cooked (not pie filling)
1 cup toasted pecans, coarsely chopped
Powdered sugar

1 (8-oz.) pkg. cream cheese, room temperature
1 cup powdered sugar, sifted
6 Tablespoons unsalted butter, softened
1-1/2 teaspoons vanilla extract

Preheat oven to 375°. Grease 15×10-inch jellyroll pan; line with wax paper. Grease and flour paper. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto clean kitchen towel sprinkled generously with powdered sugar. Carefully peel off paper. Roll up cake and towel together, starting with short end. Cool on wire rack. Beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small bowl until smooth.

Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Beginning at short end, roll up again without the towel, leaving seam side down. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Serves 8–10.

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