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Category: Desserts
Prep Time: Cook Time: Total Time:
Complete in 3 hours 50 minutes
Serves 12
JELLY ROLL:
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs
3/4 cup granulated sugar
1/4 cup orange juice
1 tsp. vanilla
Confectioners' sugar
CUSTARD:
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 tsp. salt
4 cup milk
1/4 cup dry sherry
4 egg yolks
1/4 cup (1/2 stick) butter, at room temperature
1 Tbsp. vanilla
3/4 cup seedless raspberry preserves
1 1/2 pints raspberries
1 cup heavy cream
2 Tbsp. confectioners' sugar
1 tsp. vanilla
1/2 cup sliced almonds, toasted
Heat oven to 375 F. Grease a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Line pan with waxed paper; grease paper.
Prepare jelly roll. Combine flour, baking powder and salt in a small bowl. Beat eggs in a large bowl on medium speed until thickened slightly, 2 minutes. Add sugar, a Tbsp. at a time; continue beating until mixture is very thick and lemon colored, 5 minutes. Best in orange juice and vanilla. Beat in flour mixture until just mixed. Spread evenly in prepared pan.
Bake in heated 375 F oven, 10 minutes or until top of cake springs back when lightly touched in center.
Sprinkle a large towel with confectioners' sugar. When cake is done, immediately loosen edges. Invert cake onto towel. Starting from short side, roll up cake with towel, jelly roll fashion. Place cake, seam side down on a rack to cool.
Prepare custard: mix sugar, cornstarch and salt in medium saucepan. Gradually stir in milk and sherry. Bring to a boil over medium heat, stirring constantly, until thickened. Boil 1 minute. Reduce heat to low.
Whisk yolks slightly in a small bowl. Beat in 1/4 cup hot milk mixture to warm yolks. Slowly pour yolk mixture into milk mixture in saucepan over low heat, stirring quickly and constantly to keep lumps from forming. Heat, stirring, until custard thickens and coats back of spoon.
Remove saucepan from heat. Stir in butter and vanilla. Cover surface with plastic wrap; refrigerate until custard is well chilled, about 1 hour.
Unroll cooled cake. Spread with preserves. Roll up cake with out towel. Cut into 1/2 inch thick slices. Line sides of a 14 cup glass bowl with half of slices. Cut remaining slices into quarters; layer alternately in center with custard and raspberries. Cover; refrigerate 2 hours or overnight.
To serve, beat heavy cream, confectioners' sugar and vanilla in bowl until soft peaks form. Spoon over the top of trifle. Sprinkle with almonds.
Jelly Roll trifle
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Category: Desserts
Prep Time: Cook Time: Total Time:
Complete in 3 hours 50 minutes
Serves 12
JELLY ROLL:
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs
3/4 cup granulated sugar
1/4 cup orange juice
1 tsp. vanilla
Confectioners' sugar
CUSTARD:
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 tsp. salt
4 cup milk
1/4 cup dry sherry
4 egg yolks
1/4 cup (1/2 stick) butter, at room temperature
1 Tbsp. vanilla
3/4 cup seedless raspberry preserves
1 1/2 pints raspberries
1 cup heavy cream
2 Tbsp. confectioners' sugar
1 tsp. vanilla
1/2 cup sliced almonds, toasted
Heat oven to 375 F. Grease a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Line pan with waxed paper; grease paper.
Prepare jelly roll. Combine flour, baking powder and salt in a small bowl. Beat eggs in a large bowl on medium speed until thickened slightly, 2 minutes. Add sugar, a Tbsp. at a time; continue beating until mixture is very thick and lemon colored, 5 minutes. Best in orange juice and vanilla. Beat in flour mixture until just mixed. Spread evenly in prepared pan.
Bake in heated 375 F oven, 10 minutes or until top of cake springs back when lightly touched in center.
Sprinkle a large towel with confectioners' sugar. When cake is done, immediately loosen edges. Invert cake onto towel. Starting from short side, roll up cake with towel, jelly roll fashion. Place cake, seam side down on a rack to cool.
Prepare custard: mix sugar, cornstarch and salt in medium saucepan. Gradually stir in milk and sherry. Bring to a boil over medium heat, stirring constantly, until thickened. Boil 1 minute. Reduce heat to low.
Whisk yolks slightly in a small bowl. Beat in 1/4 cup hot milk mixture to warm yolks. Slowly pour yolk mixture into milk mixture in saucepan over low heat, stirring quickly and constantly to keep lumps from forming. Heat, stirring, until custard thickens and coats back of spoon.
Remove saucepan from heat. Stir in butter and vanilla. Cover surface with plastic wrap; refrigerate until custard is well chilled, about 1 hour.
Unroll cooled cake. Spread with preserves. Roll up cake with out towel. Cut into 1/2 inch thick slices. Line sides of a 14 cup glass bowl with half of slices. Cut remaining slices into quarters; layer alternately in center with custard and raspberries. Cover; refrigerate 2 hours or overnight.
To serve, beat heavy cream, confectioners' sugar and vanilla in bowl until soft peaks form. Spoon over the top of trifle. Sprinkle with almonds.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.