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Recipe: Blackberry Jelly Roll
Similar Categories: Blackberry, Jelly, Roll
Blackberry Jelly Roll
Blackberry Filling:
1 pint blackberries
1/2 cup granulated sugar
1 teaspoon grated lemon rind
2 teaspoon fresh lemon juice
Prepare filling, combine blackberries, sugar and lemon rind and juice in a
saucepan. Heat over medium heat 5 to 7 minutes until berries have released
their liquid and can easily be broken apart with a spoon. Set aside to cool.
Jelly Roll
1/4 cup confectioners sugar
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
3/4 cup granulated sugar
2 teaspoon grated lemon rind
1/4 cup fresh lemon juice
1 teaspoon vanilla
Prepare Jelly Roll: Heat oven to 375 degrees. Coat a 15 x 10x 11/2 inch jell
roll pan with butter. Line with waxed paper; coat the paper with butter or
non stick spray. Dust kitchen towel with 2 tablespoons of confectioners
sugar.
Whisk flour, baking powder, and salt in a small bowl. In a medium sized bowl
beat eggs for about 5 minutes until thick and lemon colored. Gradually add
granulated sugar until well blended. Beat in lemon rind and juice and
vanilla. Gently fold in flour mixture until well combined. Scrape batter
onto prepared pan, spreading evenly.
Bake 375 degree oven for 12-15 minutes until top springs back when lightly
touched.
Immediately invert cake onto cloth dusted with confectioners sugar. Remove
paper; roll up cloth and cake together from a long side. Cool completely on
a rack. Unroll and spread blackberry filling evenly. Reroll from long side.
Dust with confectioners sugar lightly.
The beating of the eggs is what gives this cake its lightness. It makes a
delicious sponge type cake that the jelly rests upon. This blackberry jelly
was also delicious on a cookie called Thumbprint, in which an indent with
your thumb left a place for a small teaspoonsful of blackberry jam. Other
berries work just as well in this recipe. Blackberries were usually
plentiful in the fall and sweet. If you don't like all the seeds you can
press the cooked berries through a food mill or sieve leaving the seeds
behind.
Blackberry Filling:
1 pint blackberries
1/2 cup granulated sugar
1 teaspoon grated lemon rind
2 teaspoon fresh lemon juice
Prepare filling, combine blackberries, sugar and lemon rind and juice in a
saucepan. Heat over medium heat 5 to 7 minutes until berries have released
their liquid and can easily be broken apart with a spoon. Set aside to cool.
Jelly Roll
1/4 cup confectioners sugar
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
3/4 cup granulated sugar
2 teaspoon grated lemon rind
1/4 cup fresh lemon juice
1 teaspoon vanilla
Prepare Jelly Roll: Heat oven to 375 degrees. Coat a 15 x 10x 11/2 inch jell
roll pan with butter. Line with waxed paper; coat the paper with butter or
non stick spray. Dust kitchen towel with 2 tablespoons of confectioners
sugar.
Whisk flour, baking powder, and salt in a small bowl. In a medium sized bowl
beat eggs for about 5 minutes until thick and lemon colored. Gradually add
granulated sugar until well blended. Beat in lemon rind and juice and
vanilla. Gently fold in flour mixture until well combined. Scrape batter
onto prepared pan, spreading evenly.
Bake 375 degree oven for 12-15 minutes until top springs back when lightly
touched.
Immediately invert cake onto cloth dusted with confectioners sugar. Remove
paper; roll up cloth and cake together from a long side. Cool completely on
a rack. Unroll and spread blackberry filling evenly. Reroll from long side.
Dust with confectioners sugar lightly.
The beating of the eggs is what gives this cake its lightness. It makes a
delicious sponge type cake that the jelly rests upon. This blackberry jelly
was also delicious on a cookie called Thumbprint, in which an indent with
your thumb left a place for a small teaspoonsful of blackberry jam. Other
berries work just as well in this recipe. Blackberries were usually
plentiful in the fall and sweet. If you don't like all the seeds you can
press the cooked berries through a food mill or sieve leaving the seeds
behind.
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