15 Minute Jelly Roll Cake
My go to recipe. Soft, sweet, and fast... full of jam,
sponge cake is easy to roll and makes for a simple
yet impressive dessert by Betty Crocker Kitchens.
Ingredients 3 eggs 1 cup granulated sugar 1/3 cup water 1 teaspoon vanilla 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Powdered sugar About 2/3 cup jelly or jam
Steps 1 Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening. 2 In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 4 Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.
Coffee-Praline Crunch Ice Cream Cake
Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can’t find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed
praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too.
INGREDIENTS
For the Fudge Sauce 3/4 cup heavy cream ⅔ cup/145 grams light or dark brown sugar 2 tablespoons unsalted butter ½ teaspoon salt ¾ cup Dutch-process cocoa, sifted teaspoon vanilla extract
For Assembly Nonstick cooking spray 1½ quarts/48 ounces coffee ice cream (about 3 pints) 10 graham crackers (about 6 ounces/160 grams) 2 cups/340 grams chopped store-bought or homemade praline, plus more for serving ¾ cup/180 milliliters cold heavy cream, whipped to stiff peaks just before serving Add to Your Grocery List Ingredient Substitution Guide PREPARATION Step 1 Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
* Step 2 Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla.
Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cakr you remove the ice cream from the refrigerator to soften.
Step 3 To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
Step 4 Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with ⅓ of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another ⅓ of the ice cream, 3 more crackers, ⅓ more fudge sauce and the remaining praline. Finish with the remaining ⅓ of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
Step 5 To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.)
Serve with the remaining fudge sauce, warmed.