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How to make small cake rollups.
sf wrote: > On 22 Jun 2006 06:35:35 -0700, Norman Leonski wrote: > > > > Nancy2 wrote: > > > Norman Leonski wrote: > > > > Everyone has seen those yummy little cakes that have the spiraling > > > > jelly in them. How would those be made? Can they be made at home? > > > > > > > > I'm thinking of blueberry filling.... > > > > > > Just find a recipe for jelly roll .... you can make them any size you > > > like - easy to make a jelly-roll pan size (wow, there's that name > > > again!) and cut them into 4-6 jellyrolls for further slicing. > > > > > > N. > > > > So you tell me they are called "Jelly-Rolls" and you offer no links to > > recipes, no recipes of your own. > > > > Just a wise-crack "(wow, there's that name again!)". > > > > Thanks for almost nothing. If you have nothing to say but a wise-crack, > > why not just keep quiet? Or do you just like to see your name in print? > > That wasn't a wise crack in any way, shape or form. It was useful > information, if you knew what to do with it. You'd make more headway > here if you googled for a recipe and asked for further instructions > about how to make mini-jellyrolls instead of blubbering about the lack > of a recipe. > > I want to know if the cake is cut horizontally before rolling because > it seems like a mini would be too thick w/o doing that first. > -- I dunno - I've never made a "mini" (I'm assuming he means something like a HoHo, only with a vanilla sponge cake and jelly) - I would think the cake itself would have to be substantially thinner - like half the thickness of a regular jelly roll - experimentation is never a bad thing with sweets. ;-) I'd probably cut the recipe in half and see what I thought about spreading it in a 10" x 15" pan - if it didn't look like enough batter, I'd move down to a 9 x 13 loaf pan. The baking time would obviously have to be decreased - maybe by half, at least - if using half the batter in the big pan. If you experiment, call me, I'll eat the rejects ;-) N. |
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