RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4121
| View Recipe |
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| Recipe Name: |
Jelly Roll - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
3.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
500 |
Approx. Cost/Serving: |
$1.23
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
On a double boiler, place mixing bowl with eggs and sugar. Whip to melt sugar, but not to incorporate air. Keep turning the bowl so eggs don't scramble. Remove from heat. Whip mixture on mixer speed 3 for 8 minutes.
Sift dry ingredients and fold into egg mixture by hand. Pour mixture onto sheet pan lined with parchment paper on the bottom.
Bake at 500 degrees for 3 minutes.
To fill:
Place cake on new parchment paper. Spread preserves on cake. Spread whipped cream and roll cake. Use a flat object to tighten roll. To serve, cut into rounds. |
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| Nutrition per Serving: |
| Calories: |
793 |
Total Carbs: |
147.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
20.9 |
Fat: |
13.7 |
Protein: |
18.16 |
| Fiber: |
45.75 |
Sodium: |
13.66 |
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