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English Cake Roll Recipe
|Granulated sugar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|All purpose flour/1 cup cake flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Orange marmalade/Lemon marmalade||3⁄4 Cup (12 tbs)|
|Tea whipped cream||1 Cup (16 tbs)|
|Powdered sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 2982 Calories from Fat 883
% Daily Value*
Total Fat 98 g151%
Saturated Fat 59.6 g298.2%
Trans Fat 0 g
Cholesterol 977.3 mg
Sodium 1302 mg54.2%
Total Carbohydrates 486 g162.1%
Dietary Fiber 4.3 g17.3%
Sugars 396.7 g
Protein 29 g58.7%
Vitamin A 17.8% Vitamin C 20.3%
Calcium 69.8% Iron 44.8%
*Based on a 2000 Calorie diet
Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper; grease generously.
Beat eggs in small mixer bowl on high speed until thick and lemon colored, about 5 minutes.
Pour eggs into large mixer bowl.
Beat in granulated sugar gradually.
Beat in water and vanilla on low speed.
Add flour, baking powder and salt gradually, beating just until batter is smooth.
Pour into pan.
Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes.
Immediately loosen cake from edges of pan; invert on towel sprinkled generously with powdered sugar.
Carefully remove foil.
Trim off stiff edges if necessary.
While hot, carefully roll cake and towel from narrow end.
Cool on wire rack at least 30 minutes.
Unroll cake; remove towel.
Spread marmalade over cake.
Cover marmalade with Tea Whipped Cream; roll up.
Sprinkle with powdered sugar.
Refrigerate until serving time.