CAKE ROLLS - YOU DON'T NEED TO BE AFRAID OF THEM!

I went to a workshop several years ago where they featured CAKE ROLLS AND YULE LOGS.  I had never made one before.  I'll admit, I was a little scared to make a cake roll.  I didn't really believe that you could roll a sponge cake in a tea towel, unroll it, fill it, then re roll it and have it turn out without breakage.  But, I found out it's easy--and it really works!   The cake rolls are not only good to eat, but, the presentations are very pretty on a paper lace doily on your special platters.  I like to make them for luncheons, or showers, served with a fresh fruit kabob and a homemade buttermint.  Posted here are the basic recipes for the sponge cake, and variations for fillings. We especially like the German Chocolate Cake Roll and the Pumpkin Cake Roll.  There is also a recipe for a MAIN DISH sponge, to fill with chicken salad and frosted with cream cheese.  Extraordinarily GOOD--and you'll be surprised at how easy they are to make.  If you want something extra special, these rolls will certainly fit the bill! 

GERMAN CHOCOLATE CAKE ROLL

FILLING: 1/4 cup melted butter

               1 cup chopped pecans

               1 1/3 cups flaked, sweetened coconut

               1 can SWEETENED condensed milk

Pour in order given into a greased, then a greased, foil-lined (or greased, waxed paper lined) 10 x15 x1-inch jelly roll pan

CAKE:     3 eggs, beat fluffy

               1/3 cup cocoa

               1/4 teaspoon salt 

               1/3 cup water

               1 cup sugar (beat in 1/4 cup at a time, beating after each addition)

               1 teaspoon vanilla

               3/4 cup flour

               1/4 teaspoon soda

Mix together well.  Pour over filling in foil-lined pan.  (Make sure foil comes up an inch or more).  Bake in preheated oven at 375 degrees for 15 minutes, or until done.  When done, invert cake onto towel dusted with sifted powdered sugar, and while still warm, roll up in jelly roll fashion.  DO NOT ROLL TOWEL UP IN THIS CAKE ROLL.  Leave cake roll with towel wrapped AROUND it until cool. Carefully move roll, loose edge down, to a paper doily-lined oblong platter. Top each piece with whipped cream or serve with ice cream.  Very pretty!  This cake can be refrigerated or frozen. 

PUMPKIN CAKE ROLL

CAKE:

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup chopped walnuts

FILLING:

1 cup powdered sugar

6 oz. cream cheese, softened

4 Tablespoons butter, softened

1/2 teaspoon vanilla

Beat eggs on high speed for 5 minutes.  Gradually beat in 1 cup sugar.  Stir in pumpkin and lemon juice.  Add dry ingredients except nuts and stir together.  Spread in a greased and floured 15x10x1-inch pan.  Sprinkle with chopped nuts.  Bake at 375 for 15 minutes.  Turn out onto tea towel dusted with sifted powdered sugar.  Starting at narrow end, roll towel and cake together.  Cool.  Unroll.  For filling, combine and beat the ingredients together.  Spread over cake.  Re roll and chill.  This is so good and festive in the fall months.

DESSERT SPONGE CAKE RECIPE

1 cup cake flour

1 teaspoon baking powder

3/4 cup sugar

4 egg whites, whipped stiff with 1/2 teaspoon salt and 1/2 teaspoon cream of tartar

4 egg yolks, beat with 1/4 cup sugar and 1/2 cup milk

Sift dry ingredients together.  Stir in egg yolk mixture, then fold in egg white mixture.  Bake in a 10x15x1-inch sheet pan at 350 degrees for 15 minutes.  NOTE:  For CHOCOLATE YULE LOG add 2-3 Tablespoons cocoa powder to flour in dessert sponge cake recipe.

BASIC SWEET CREAM CHEESE FILLING

1 8-oz. cream cheese, softened

1 cup powdered sugar

1 1/2 cups cool whip, whipped cream, or related product

Softened cream cheese. Whip in powdered sugar.  Fold in whipped cream or cool whip.

POSSIBLE ADDITIONS TO BASIC SWEET FILLING:

1/3 cup crushed pink peppermint candy OR

1/3 cup powdered cocoa OR

1/2 cup crushed peanut brittle or toffee OR

1/2 cup coconut OR

1/2 teaspoon almond extract OR

1 1/2 - 2 Tablespoons grated orange or lemon peel OR

1/3 cup jam folded in OR

Any desired food coloring

OTHER IDEAS FOR FILLINGS MIGHT BE:

2 cups whipped cream OR

2 cups fresh or canned pie filling OR

3/4 - 1 cup jam or jelly OR

1 1/2 - 2 cups custard or pudding OR

1 qt. desired ice cream, softened and spread on the cake

ROCKY ROAD YULE LOG CAKE ROLL

Make basic sweet sponge cake recipe and bake as directed.

FILLING: 

1 pkg instant chocolate pudding minus 1/2 cup milk called for

1 cup dairy whipped cream or whipped topping

1 cup miniature marshmallows

2/3 cup chopped nuts

Make pudding and let stand 5 minutes.  Fold in remaining ingredients.  Spread on cake roll, then roll up.  Refrigerate for 2 or more hours before serving, or can be served frozen.  Before serving, dust with sifted powdered sugar and/or drizzle a chocolate glaze over it.

PEANUT BUTTER YULE LOG CAKE ROLL

To the Basic Sweet Sponge Cake recipe add:  2-3 Tablespoons cocoa powder.  Sift into the flour.  Once cake is baked, rolled and cooled, unroll, and fill.  Drizzle with peanut butter glaze.  Refrigerate at least 2 hours before serving.

FILLING:

1/2 cup peanut butter - melted over low heat

1 recipe of Basic cream cheese filling

1/2 cup chopped salted peanuts

Spread peanut butter over chocolate cake.  Let cool a couple of minutes before spreading Cream cheese filling on next.  Sprinkle with chopped nuts and roll back into cake roll.  Drizzle Chocolate Peanut Butter Glaze over cake.  Refrigerate 2 or more hours before serving. 

CHOCOLATE PEANUT BUTTER GLAZE:

2 Tablespoons butter

3 Tablespoons peanut butter

1 1/2 - 2 cups powdered sugar

Hot water

Melt butter and peanut butter in saucepan.  Add to powdered sugar with enough hot water to make it a thick drizzling consistency.

ANGEL FOOD CAKE ICE CREAM ROLL
1 angel food cake mix (brand of your choice)
1/2 gallon ice cream (cherry nut or strawberry suggested)
Set out the ice cream from the freezer.  Mix the angel food cake according to the directions on the package.  Spread the mix evenly into 2 jelly roll 10x15x1 pans, that have been prepard with greased waxed paper-lined sheets, with the wxed paper coming above the sides.  Bake in a preheated 350 degree oven, baking one pan at a time, only until light brown (do not over bake).  While cake is baking, prepare some aluminum foil about 24 inches long.  Dust with sifted powdered sugar, in a light layer, over entire sheet of foil.  When cake is done, remove from oven.  Loosen sides of cake from pan, while hot, invert cake to the powdered sugar prepared foil.  While cake is still hot, spread 1/2 the ice cream over the cake, covering all areas of the cake.  Roll up cake, jelly roll style.  Cover the jelly roll tightly with aluminum foil.  Freeze until ready to serve, then repeat and bake the other cake following the same instructions.  Freeze.  When ready to serve, slice in1 1/2-inch slices.  Decorate top with dollop of whipped cream, or drizzle with chocolate sauce, or sprinkle with nuts, if desired.  This is a fun February dessert, or great for a luncheon or shower.

MAIN COURSE SPONGE ROLLS

SPONGE CAKE:

1 cup cake flour

1 teaspoon baking powder

1 teaspoon dill weed

5 egg whites, whipped stiff with 1/2 teaspoon salt and 1/2 teaspoon cream of tartar

5 egg yolks, beat with 2/3 cup milk, 2-3 Tablespoons oil, and, if desired 1 Tablespoon sugar

Sift first three ingredients together.  Stir in egg yolk mixture, then fold in egg white mixture.  Bake in 10x15x1-inch sheet pan at 350 degrees for 15 minutes.

CHICKEN FILLING FOR MAIN COURSE CAKE ROLL

1 1/2 cup finely chopped chicken or turkey

4 eggs, boiled and mashed

1/3 cup chopped celery

1/3 cup chopped green bell pepper

1/3 cup chopped nuts--walnuts or sunflower seeds

1/3 cup mayonnaise or salad dressing

1 teaspoon mustard

2 Tablespoons fresh, minced onion

salt and pepper to taste

Hard boil the eggs. Finely chop chicken or turkey.  Chop celery, pepper, and nuts.  Mix all ingredients together well.  Spread on cake roll, then roll.  Spread with cream cheese frosting and sprinkle with additional chopped nuts or decorate if desired.

CREAM CHEESE FROSTING:

1 8-oz pkg cream cheese

1/2 teaspoon cream of tartar

2 - 3 Tablespoons milk

Soften cream cheese.  Whip, adding cream of tartar and milk.  Whip again.  Spread on cooled cake roll then sprinkle with additional chopped nuts. This is great for luncheons or showers, with some fresh fruit and a homemade chocolate truffle.