Fillings for jelly cake roll
Fillings For Jelly Cake Roll
Recipe By : The Pillsbury Cookbook
Serving Size : 1 Preparation Time :0:15
Categories : Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----Lemon Filling----
3/4 c granulated sugar
3 tbsps cornstarch
1/4 tsp salt
3/4 c cold water
2 egg yolks
1 tbsp margarine -- melted
2 tsps lemon peel
3 tbsps lemon juice -- at room temperature
----Orange Filling----
3/4 c granulated sugar
3 tbsps cornstarch
1/4 tsp salt
3/4 c orange juice -- at room temperature
2 egg yolks
1 tbsp margarine -- melted
1 tbsp orange peel -- grated
----Pineapple Filling----
3/4 c granulated sugar
3 tbsps cornstarch
1/4 tsp salt
3/4 c pineapple juice
2 egg yolks
1 tbsp margarine -- melted
8 ozs crushed pineapple -- drain and save juice
----Basic Cream Filling----
1/2 c granulated sugar
3 tbsps unbleached flour
1/4 tsp salt
1 1/4 c skim milk -- at room temperature
1 egg -- beaten slightly
1 tbsp margarine -- melted
1 tsp vanilla
----Chocolate Cream Filling----
3/4 c granulated sugar
3 tbsps unbleached flour
1/4 tsp salt
1 1/4 c skim milk -- at room temperature
1 oz unsweetened baking chocolate square -- melted
1 egg -- beaten slightly
1 tbsp margarine -- melted
1 tsp vanilla
----Coconut Cream Filling----
1/2 c granulated sugar
3 tbsps unbleached flour
1/4 tsp salt
1 1/4 c skim milk -- at room temperature
1 egg -- beaten slightly
1 tbsp margarine -- melted
1/3 c coconut -- flaked
1 tsp vanilla
----Butterscotch Cream Filling----
2/3 c brown sugar -- packed
3 tbsps unbleached flour
1/4 tsp salt
1 1/4 c skim milk -- at room temperature
1 egg -- beaten slightly
1 tbsp margarine -- melted
1 tsp vanilla
For Lemon Filling, combine granulated sugar, cornstarch, and salt in a
saucepan. Gradually stir in cold water until smooth. Cook over medium heat,
stirring constantly, until mixture boils; boil 1 minute, stirring
constantly. Remove from heat. In a mixing bowl, beat egg yolks; stir about
1/4 cup of hot mixture in egg yolks. Gradually stir yolk mixture into hot
mixture. Cook over low heat, stirring constantly. Remove from heat; stir in
margarine, lemon peel, and lemon juice. Cool, then spread over jelly cake
roll.
For Orange Filling, combine granulated sugar, cornstarch, and salt in a
saucepan. Gradually stir in orange juice until smooth. Cook over medium
heat, stirring constantly, until mixture boils; boil 1 minute, stirring
constantly. Remove from heat. In a mixing bowl, beat egg yolks; stir about
1/4 cup of hot mixture in egg yolks. Gradually stir yolk mixture into hot
mixture. Cook over low heat, stirring constantly. Remove from heat; stir in
margarine and orange peel. Cool, then spread over jelly cake roll.
For Pineapple Filling, combine granulated sugar, cornstarch, and salt in a
saucepan. Gradually stir in pineapple juice until smooth. Cook over medium
heat, stirring constantly, until mixture boils; boil 1 minute, stirring
constantly. Remove from heat. In a mixing bowl, beat egg yolks; stir about
1/4 cup of hot mixture in egg yolks. Gradually stir yolk mixture into hot
mixture. Cook over low heat, stirring constantly. Remove from heat; stir in
margarine. Cool, then spread over jelly cake roll.
For Basic Cream Filling, combine granulated sugar, flour, and salt in a
saucepan. Gradually add milk; mix well. Cook over medium heat until mixture
boils, stirring constantly; boil 1 minute. Blend a 1/4 of cup hot mixture
into egg. Return egg mixture to saucepan; mix well. Cook until mixture
starts to bubble, stirring constantly. Stir in margarine and vanilla. Cool,
then spread over jelly cake roll.
For Chocolate Cream Filling, combine granulated sugar, flour, and salt in a
saucepan. Gradually add milk and chcolate square; mix well. Cook over
medium heat until mixture boils, stirring constantly; boil 1 minute. Blend
a 1/4 of cup hot mixture into egg. Return egg mixture to saucepan; mix
well. Cook until mixture starts to bubble, stirring constantly. Stir in
margarine and vanilla. Cool, then spread over jelly cake roll.
For Coconut Cream Filling, combine granulated sugar, flour, and salt in a
saucepan. Gradually add milk; mix well. Cook over medium heat until mixture
boils, stirring constantly; boil 1 minute. Blend a 1/4 of cup hot mixture
into egg. Return egg mixture to saucepan; mix well. Cook until mixture
starts to bubble, stirring constantly. Stir in margarine, coconut, and
vanilla. Cool, then spread over jelly cake roll.
For Butterscotch Cream Filling, combine brown sugar, flour, and salt in a
saucepan. Gradually add milk; mix well. Cook over medium heat until mixture
boils, stirring constantly; boil 1 minute. Blend a 1/4 of cup hot mixture
into egg. Return egg mixture to saucepan; mix well. Cook until mixture
starts to bubble, stirring constantly. Stir in margarine and vanilla. Cool,
then spread over jelly cake roll.
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Per serving: 6305 Calories; 148g Fat (21% calories from fat); 100g Protein;
1184g Carbohydrate; 2018mg Cholesterol; 5566mg Sodium
NOTES : All fillings are enough for 1 jelly cake roll.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 5389 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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