Category Archives: cake

The Best Luscious Lemon Cake Roll

The Best Luscious Lemon Cake Roll

The Best Luscious Lemon Cake Roll

This The Best Luscious Lemon Cake Roll is perfect for cake lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 4 large eggs separated
  • 3/4 cup sugar divided
  • 1 tablespoon canola oil
  • 1 teaspoon lemon extract
  • 2/3 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
CREAMY LEMON FILLING:
  • 1 can 14 ounces sweetened condensed milk
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 7 drops yellow liquid food coloring divided
  • 1-1/2 cups whipped topping
  • 1/2 teaspoon water
  • 1/2 cup sweetened shredded coconut
Instructions
  1. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/4 cup sugar. Stir in oil and lemon extract; set aside
  2. In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture.
  3. Transfer to prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, starting with a short side. Cool completely on a wire rack.
  4. For filling, in a small bowl, combine the milk, lemon juice, lemon peel and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spread half of the filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake.
  5. In a large resealable plastic bag, combine water and remaining food coloring; add coconut. Seal bag and shake to tint. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.
Recipe Notes
Nutrition Facts

1 piece: 318 calories, 10g fat (6g saturated fat), 98mg cholesterol, 187mg sodium, 49g carbohydrate (40g sugars, 0 fiber), 7g protein.

Source : https://www.tasteofhome.com/recipes/luscious-lemon-cake-roll/

The Best Creamy Lemon Angel Cake Roll

The Best Creamy Lemon Angel Cake Roll

This The Best Creamy Lemon Angel Cake Roll is perfect for <kw2>. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 9 egg whites
  • 1 tsp. vanilla extract
  • ¾ tsp. cream of tartar
  • ½ cup + 1 Tbsp. Truvia Baking Blend or 1 cup + 2 Tbsp. granulated sugar
  • ¾ cup sifted all-purpose or cake flour
  • 1-2 Tbsp. powdered sugar
  • ½ cup Truvia Baking Blend or 1 cup granulated sugar
  • 3 Tbsp. cornstarch
  • 1 cup water
  • 1 egg lightly beaten
  • ¼ cup lemon juice
  • 1 Tbsp. grated lemon peel
  • 1 cup whipped cream can whip your own heavy whipping cream or use Cool Whip
  • powdered sugar for topping
Instructions
  1. Place the egg whites in a large bowl. Let stand at room temperature for 30 minutes.
  2. Meanwhile, line a 15x10x1-in. baking pan with parchment paper; lightly spray paper with cooking spray and set aside.

  3. Preheat oven to 350ºF. Add vanilla and cream of tartar to egg whites. Beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.

  4. Fold in flour, about ¼ cup at a time. Spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes.

  5. Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with the short side. Cool completely on a wire rack.
  6. In a large saucepan, combine sugar and cornstarch. Whisk in water until smooth. Cook and stir over medium-high heat until thick and bubbly. Continue cooking for 1 minute. Remove from heat.
  7. Crack your egg in a small bowl and lightly beat. Stir a small amount of the hot mixture into the egg and slowly add the egg mixture to the return all to the pan, stirring constantly. Bring to a gentle boil and pull off heat. Gently stir in lemon juice and peel. Let cool down for a few minutes, then fold in whipped cream a little bit at a time.
  8. Unroll cake carefully and spread filling to within ½" of edges. Roll up again. Place seam side down on a serving plate. Sprinkle with powdered sugar, slice and serve! Enjoy!
Recipe Notes
Nutrition Information
Serving size: per slice (about 10 in roll) Calories: 107 Fat: 4.3 g Saturated fat: 2.5 g Carbohydrates: 11.2 gSugar: 1.3 g Sodium: 43 mg Protein: 5.1 g Cholesterol: 30 mg

CHRISTMAS VANILLA ROLL CAKE RECIPE

CHRISTMAS VANILLA ROLL CAKE RECIPE

CHRISTMAS VANILLA ROLL CAKE RECIPE

This CHRISTMAS VANILLA ROLL CAKE RECIPE is perfect for CAKE LOVER . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
Vanilla Roll Cake
  • 2 eggs
  • 3 egg yolks
  • 1/2 cup 100 grams sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup 30 grams sifted cake flour
  • 3 tablespoons 30 grams cornstarch
  • 1/4 cup red & green Wilton batter bits or edible confetti
  • 2 egg whites
  • 1 tablespoon sugar
Vanilla Buttercream
  • 1 cup butter room temperature
  • 3 cups 360 grams powdered sugar
  • 3-4 tbsp red & green sprinkles
  • 1 teaspoon vanilla extract
  • 1-3 teaspoons heavy cream
Decorations
  • 4 oz white chocolate
  • red & green sprinkles
Instructions
  1. Heat the oven to 450F.
  2. Line a 17X12 jelly/sheet pan with parchment paper . Set aside.
  3. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
  4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
  5. Fold in the batter bits as well.
  6. In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
  7. With the spatula, fold the whipped egg whites into the egg yolks mixture.
  8. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
  9. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool
  10. Vanilla buttercream
  11. In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
  12. Lower the speed and slowly add the sugar, 1/2 cup at a time.
  13. When all the sugar is incorporated increase the speed and whip for 2 more minutes.
  14. Add few drops of heavy cream until it reaches the consistency you desire.
  15. With a spatula fold in the sprinkles.
  16. Gently unroll the cake and spread the buttercream evenly all over it.
  17. Roll it again and place in the fridge for a couple of hours.
  18. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
  19. Let the chocolate settle for few minutes and slice the cake.
Recipe Notes

If you can't find the batter bits, you can use Christmas edible confetti instead. They will not bleed while baking the cake.

Source : http://atreatsaffair.com/christmas-vanilla-roll-cake-recipe/

STRAWBERRIES AND CREAM ANGEL FOOD CAKE ROLL

STRAWBERRIES AND CREAM ANGEL FOOD CAKE ROLL

STRAWBERRIES AND CREAM ANGEL FOOD CAKE ROLL

This STRAWBERRIES AND CREAM ANGEL FOOD CAKE ROLL is perfect for  cake lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
For the Cake:
  • 9 egg whites
  • teaspoons vanilla extract
  • ¾ teaspoon cream of tartar
  • 1 cup + 2 tablespoons granulated sugar
  • ¾ cup cake flour
  • 1 tablespoon powdered sugar
For the Filling:
  • 2 cups heavy whipping cream chilled
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3 cups diced strawberries
  • Powdered sugar for dusting top of cake (optional)
Instructions
  1. Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
  2. Meanwhile, line a 15×10-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees F.
  3. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, ¼ cup at a time.
  4. Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
  5. Dust a clean kitchen towel with 1 tablespoon powdered sugar. Turn the cake out onto the kitchen towel. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  6. Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.
  7. Unroll cooled cake; spread filling to within ½-inch of edges (you will have some filling leftover). Roll up again. Place seam side down on a serving plate; sprinkle with additional powdered sugar, if desired. Serve with any leftover strawberries and cream filling. Store leftovers, covered with plastic wrap, in the refrigerator.

The Best Cake Mix Cinnamon Rolls

The Best Cake Mix Cinnamon Rolls

The Best Cake Mix Cinnamon Rolls
Prep Time
2 hrs
Cook Time
30 mins
Total Time
2 hrs 30 mins
 

This The Best Cake Mix Cinnamon Rolls is perfect for cake lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 1 1/4 cups warm water 105°F to 115°F
  • 1 package 2 1/4 teaspoons regular active dry yeast
  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 2 1/2 to 3 cups Gold Medal™ all-purpose flour
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 container Betty Crocker™ Rich & Creamy frosting cream cheese
Instructions
  1. Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
  2. In small bowl, mix warm water and yeast; let stand 5 minutes.
  3. In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
  4. Gently punch down dough, and then reshape into ball. Let rest a few minutes. Meanwhile, melt butter in small bowl, and set aside to cool. In another small bowl, mix brown sugar and cinnamon.
  5. On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon-sugar. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
  6. Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
  7. Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting. Serve warm or at room temperature
Recipe Notes

Expert Tips

  • For best results when cutting dough into rolls, use very sharp knife. You can also use unscented dental floss, wrapping it around the dough, and then pulling it together to slice cleanly through it.
  • Bake time is the same whether you bake these cinnamon rolls in a 13x9-inch pan or 2 round 9-inch pans.

Source : https://www.bettycrocker.com/recipes/cake-mix-cinnamon-rolls/89ed7371-fe5c-40fa-a8e2-924071d3588e

THE BEST PUMPKIN ROLL CAKE

THE BEST PUMPKIN ROLL CAKE

THE BEST PUMPKIN ROLL CAKE

This  THE BEST PUMPKIN ROLL CAKE is perfect for CAKE LOVER . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
CAKE:
  • 1/4 cup powdered sugar to sprinkle on towel
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY'S® 100% Pure Pumpkin
  • 1 cup walnuts chopped (optional)
FILLING:
  • 1 pkg. 8 oz. cream cheese, at room temperature
  • 1 cup powdered sugar sifted
  • 6 tablespoons butter or margarine softened
  • 1 teaspoon vanilla extract
  • Powdered sugar optional for decoration
Instructions
FOR CAKE:
  1. PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. 
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. 
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 
FOR FILLING:
  1. BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. 
Recipe Notes

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

NUTRITIONAL INFORMATION

% DAILY VALUE *

  • Total Fat 12g18%
  • Saturated Fat 7g34%
  • Cholesterol 70mg23%
  • Sodium 210mg9%
  • Carbohydrates 32g11%
  • Dietary Fiber 1g2%
  • Vitamin A30%
  • Vitamin C0%
  • Calcium4%
  • Iron4%
  • Sugars 26g
  • Protein 3g

* Percentage Daily Values are based on a 2000 calorie diet.

Source : https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/