If a recipe for a showy, spectacular dessert is the one thing you lack to put a perfect, from start to finish, Easter dinner on the table this year, it’s coming right up.
Let’s thank Everett cook and faithful Forum helper-outer Lavon Woodey for sharing her special jellyroll how-to with us. It
starts with a basic cake batter, looks like a million bucks and tastes like it too, but is simple and easy, and even comes with a choice of yummy fillings and finishes.
Here goes:
Jellyroll with lemon or pina colada filling
4 egg whites
1/4 cup sugar
4 egg yolks
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup flour
3/4 teaspoon baking powder
Lemon or pina colada filling (recipes follow)
For the cake, in a medium mixing bowl, beat the egg whites until stiff; gradually beat in the sugar and set aside. In a large mixing bowl, beat the egg yolks until creamy yellow. Gradually beat in the half-cup sugar, salt and vanilla, then gently fold in the flour and baking powder. Gently fold in the beaten egg whites.
To prepare the jellyroll pan, grease pan and line with waxed paper. Pour batter into pan, spreading evenly, and bake at 375 degrees for 13 to 15 minutes, until done. Remove from oven, set on a wire rack and cool for 5 minutes. Turn cake out onto a smooth towel coated with powdered sugar. Gently roll up cake, towel and all, starting at the narrow end. Let cool completely, seam side down.
Prepare choice of filling. Carefully unroll towel, spread cake with filling to within 1 inch of edges and carefully reroll. Transfer to serving platter and finish with suggested topping. Refrigerate until needed. Cut into slices to serve. Makes 8 to 10 servings.
Lemon filling
1 cup sugar
3 tablespoons flour
1 egg, lightly beaten
3/4 cup water
1/4 cup fresh lemon juice
Whipped cream
In a microwave-safe bowl, stir togther the sugar, flour, egg, water and lemon juice; microwave, stirring often, until thick. Cool completely, then spread evenly over jellyroll. Refrigerate until needed, then cut into slices and top with whipped cream.
Pina colada filling
1 can (20 ounces) crushed pineapple, undrained
1/2 cup canned coconut milk
3 tablespoons cornstarch
3 tablespoons sugar
Dash salt
Topping:
1/2 heavy cream, whipped
2 tablespoons coconut milk
1 teaspoon coconut extract
2 tablespoons rum (optional)
1/4 cup powdered sugar
Toasted coconut
In a microwave-safe bowl, mix together the pineapple, coconut milk, cornstarch, sugar and salt; microwave on high for 1 minute, stirring often to thicken, then cook 1 minute longer, until thick, stirring often. Cool completely, then spread evenly over jellyroll to within 1 inch of edges. Refrigerate until cold.
For the topping, whip together the whipped cream, coconut milk, extract, rum and powdered sugar; spread over the top of the cold jellyroll. Sprinkle with toasted coconut, cut into slices and serve.
The next Forum will appear in Wednesday’s Good Life section.
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