How 2 make sugar cream roll?!
Answers:
CAKE
1 ? cups all-purpose flour
? cup granulated sugar
dash salt
6 egg whites, at room temperature
1 tsp cream of tarter
? cup granulated sugar
6 egg yolks, at room temperature
2/3 cup granulated sugar
? cup orange juice
1 tbsp finely grated orange rind
ICING
approx!. 2? cups whipping cream, chilled
4 tbsp sifted powdered sugar
FRUIT AND GARNISHES
One or more of the following:
1 to 2 cans fruit cocktail, drained
Sliced strawberries
Sliced peaches
Fresh raspberries
Fresh blueberries
Sliced kiwifruit
Sliced almonds or other nuts (optional), toasted
Sift together the flour, the ? cup sugar and salt!. Set aside!.
In large bowl, beat egg whites and cream of tartar on high speed till soft peaks form!. Gradually add the ? cup sugar, about 2 tbsp at a time, beating on high speed until stiff!. Set aside!.
In medium to large bowl, beat egg yolks and the 2/3 cup sugar on high speed until pale and thick, about 5 minutes!. Add orange juice and orange rind!. Gradually add about one-fourth of the flour mixture, beating on low speed just till moistened!. Repeat beating in the remaining flour mixture, a fourth at a time!.
To lighten the egg yolk mixture, fold in about 1 cup of the egg white mixture!. Then fold the yolk mixture into the remaining egg white mixture!. Lightly fold until just combined!. Pour batter into an ungreased 10-inch round springform pan!. A 9-inch round pan will also work, but it will make a very high cake, and you will have to lengthen the baking time slightly!.
Bake at 325° F for 50 to 60 minutes or until toothpick inserted in centre comes out clean!. Immediately invert cake and pan (optional)!. Cool completely on a wire rack!. Using a narrow spatula, loosen sides of cake and remove cake from pan!. Set aside!.
Place the whipping cream and powdered sugar in a large bowl!. Beat on high speed just until stiff!.
To assemble the cake, carefully slice the cake into three even layers using a long serated knife!.
Place first layer on large serving plate!. Spread with some of the whipped cream!. Sprinkle with your choice of fruit!. Top with a little more cream!. Place second layer on top and repeat as for first layer!.
Place third layer on top!. Cover sides and top of cake with whipped cream!. Lightly press the sliced nuts, if using, onto the sides!. Then pipe whipped cream on top of the cake in swirls or ruffled borders and decorate with the remaining fruit!. Be creative and colourful!
After decorating, refrigerate for up to 48 hours before serving!.
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Chocolate-Cinnamon Cake Roll
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon coffee liqueur
3/4 cup Gold Medal? all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Baking cocoa
2 tablespoons coffee liqueur
Cinnamon Whipped Cream (See Below)
1 !. Heat oven to 375oF!. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil; generously grease!.
2 !. Beat eggs in small bowl with electric mixer on high speed about 5 minutes until thick and lemon colored!. Pour eggs into large bowl!. Gradually beat in sugar!. Beat in water and 1 teaspoon liqueur on low speed!. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth!. Pour into pan!.
3 !. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean!. Immediately loosen cake from edges of pan and turn upside down onto towel sprinkled generously with cocoa!. Carefully remove foil!. Trim off stiff edges of cake if necessary!. While hot, carefully roll cake and towel from narrow end!. Cool on wire rack at least 30 minutes!.
4 !. Unroll cake carefully and remove towel!. Sprinkle 2 tablespoons liqueur over cake!. Spread with Cinnamon Whipped Cream; roll up!. Sprinkle with cocoa if desired!. Refrigerate until serving time!. Refrigerate any remaining cake roll
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box of moist choc!. cake mix
1 egg
1 package cream cheese, room temp
1 stick of butter, room temp
1 tsp vanilla
Cream butter and cream cheese, then add egg, then vanilla!. Add cake mix and then put in frig to chill for a few hours!. (
Roll chilled balls of dough in powdered sugar!.!.!.!.!.bake for about 12 minutes at 350Www@FoodAQ@Com
1 ? cups all-purpose flour
? cup granulated sugar
dash salt
6 egg whites, at room temperature
1 tsp cream of tarter
? cup granulated sugar
6 egg yolks, at room temperature
2/3 cup granulated sugar
? cup orange juice
1 tbsp finely grated orange rind
ICING
approx!. 2? cups whipping cream, chilled
4 tbsp sifted powdered sugar
FRUIT AND GARNISHES
One or more of the following:
1 to 2 cans fruit cocktail, drained
Sliced strawberries
Sliced peaches
Fresh raspberries
Fresh blueberries
Sliced kiwifruit
Sliced almonds or other nuts (optional), toasted
Sift together the flour, the ? cup sugar and salt!. Set aside!.
In large bowl, beat egg whites and cream of tartar on high speed till soft peaks form!. Gradually add the ? cup sugar, about 2 tbsp at a time, beating on high speed until stiff!. Set aside!.
In medium to large bowl, beat egg yolks and the 2/3 cup sugar on high speed until pale and thick, about 5 minutes!. Add orange juice and orange rind!. Gradually add about one-fourth of the flour mixture, beating on low speed just till moistened!. Repeat beating in the remaining flour mixture, a fourth at a time!.
To lighten the egg yolk mixture, fold in about 1 cup of the egg white mixture!. Then fold the yolk mixture into the remaining egg white mixture!. Lightly fold until just combined!. Pour batter into an ungreased 10-inch round springform pan!. A 9-inch round pan will also work, but it will make a very high cake, and you will have to lengthen the baking time slightly!.
Bake at 325° F for 50 to 60 minutes or until toothpick inserted in centre comes out clean!. Immediately invert cake and pan (optional)!. Cool completely on a wire rack!. Using a narrow spatula, loosen sides of cake and remove cake from pan!. Set aside!.
Place the whipping cream and powdered sugar in a large bowl!. Beat on high speed just until stiff!.
To assemble the cake, carefully slice the cake into three even layers using a long serated knife!.
Place first layer on large serving plate!. Spread with some of the whipped cream!. Sprinkle with your choice of fruit!. Top with a little more cream!. Place second layer on top and repeat as for first layer!.
Place third layer on top!. Cover sides and top of cake with whipped cream!. Lightly press the sliced nuts, if using, onto the sides!. Then pipe whipped cream on top of the cake in swirls or ruffled borders and decorate with the remaining fruit!. Be creative and colourful!
After decorating, refrigerate for up to 48 hours before serving!.
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Chocolate-Cinnamon Cake Roll
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon coffee liqueur
3/4 cup Gold Medal? all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Baking cocoa
2 tablespoons coffee liqueur
Cinnamon Whipped Cream (See Below)
1 !. Heat oven to 375oF!. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil; generously grease!.
2 !. Beat eggs in small bowl with electric mixer on high speed about 5 minutes until thick and lemon colored!. Pour eggs into large bowl!. Gradually beat in sugar!. Beat in water and 1 teaspoon liqueur on low speed!. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth!. Pour into pan!.
3 !. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean!. Immediately loosen cake from edges of pan and turn upside down onto towel sprinkled generously with cocoa!. Carefully remove foil!. Trim off stiff edges of cake if necessary!. While hot, carefully roll cake and towel from narrow end!. Cool on wire rack at least 30 minutes!.
4 !. Unroll cake carefully and remove towel!. Sprinkle 2 tablespoons liqueur over cake!. Spread with Cinnamon Whipped Cream; roll up!. Sprinkle with cocoa if desired!. Refrigerate until serving time!. Refrigerate any remaining cake roll
---------
box of moist choc!. cake mix
1 egg
1 package cream cheese, room temp
1 stick of butter, room temp
1 tsp vanilla
Cream butter and cream cheese, then add egg, then vanilla!. Add cake mix and then put in frig to chill for a few hours!. (
Roll chilled balls of dough in powdered sugar!.!.!.!.!.bake for about 12 minutes at 350Www@FoodAQ@Com
Is the one you're thinking of like a twinkie, but rolled up!? Use a yellow cake recipe and bake it in a cookie sheet with 1" sides all the way around!. When it's done, spread your filling over it and roll it up into a log shape!.Www@FoodAQ@Com
Not sure what that is!. could you clarify!?Www@FoodAQ@Com