Lemon Coconut Matzo Jelly Roll Recipes

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COCONUT JELLY



Coconut Jelly image

Provided by Tyler Florence

Categories     dessert

Time 3h18m

Yield 4 to 6 servings

Number Of Ingredients 7

1 cup warm water
4 sachets powdered gelatin (just shy of 4 tablespoons)
3 cups cream of coconut
1/2 cup whole milk
Nonstick cooking spray
2 cups canned pineapple chunks in sweetened juice
1/2 cup maraschino cherries with stems

Steps:

  • Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside.
  • In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes.
  • Spray an 8 by 8-inch nonstick square cake pan with a little nonstick spray (this will help hold down the plastic wrap). Line the cake pan with plastic wrap (1 sheet across 1 way and another sheet across the other way, works well), leaving enough overhang so you can pick the jelly up from the pan. Give the coconut mixture a final whisk and pour it into the lined pan. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.
  • To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board. Remove the plastic wrap and discard. Using a hot knife cut the jelly into 1 1/2-inch cubes. Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries.

CHOCOLATE STRAWBERRY JELLY ROLL



Chocolate Strawberry Jelly Roll image

While most cake rolls seem time consuming and daunting, this version is foolproof, thanks to an easy and fun method of assembling the cake layer. We added delicious strawberries and dark chocolate for the ultimate dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 8

Nonstick cooking spray
One 15.25-ounce box white cake mix (plus required ingredients)
1 stick (8 tablespoons) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioners' sugar
One 1.2-ounce bag freeze-dried strawberries, plus more for decorating
2 pounds dark chocolate, chopped
2 tablespoons refined coconut oil or vegetable shortening

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray.
  • Prepare the cake mix as directed; pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, about 30 minutes. Let cool completely.
  • Meanwhile, combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on medium-high speed until combined and fluffy, about 2 minutes. Reduce the speed to low and gradually add in the confectioners' sugar. Increase the speed to medium-high and beat until fluffy and combined, about 2 minutes.
  • Crumble the cake into a large bowl. Add 1/4 cup of the frosting and mix with your hands until smooth and combined.
  • Line a 15 1/2-by-10 1/2-inch jelly roll pan with plastic wrap. Put the cake "dough" on top. Cover with another sheet of plastic wrap and pat the mixture into an even rectangle that fills the pan. Transfer the mixture in the plastic to a work surface (the shorter side facing you) and roll out just enough so that the surface is smooth. This helps make the dough even and not patchy. Press the flat side of a ruler against all the sides of the dough so they are straight. The dough should be about 10-by-15 inches.
  • Put the freeze-dried strawberries in a spice grinder and pulse until finely ground. Add to the bowl with the remaining frosting and beat until combined.
  • Remove the top sheet of plastic wrap from the dough. Add the strawberry frosting and spread out evenly with a small offset spatula, leaving about a 1 1/2 inch border on the short side furthest away from you.
  • Roll the dough away from you into a jelly roll shape, using the plastic to roll tightly until it's covered by the plastic. Place it on a baking sheet. Freeze while you make the chocolate coating.
  • Combine the dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth, about 6 minutes. Remove the bowl from the saucepan and set aside until cooled and thickened slightly, about 7 minutes.
  • Meanwhile, unwrap the jelly roll cake and place on a rack set over a baking sheet.
  • Pour the chocolate over the cake until completely covered. Decorate the top with freeze-dried strawberries. Freeze until the chocolate is set, about 5 minutes. Transfer to a serving platter and cut into slices. Serve chilled.

LEMON CAKE ROLL



Lemon Cake Roll image

This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

3 large eggs
1 cup sugar
3 tablespoons cold water
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup sugar
3 tablespoons all-purpose flour
1 large egg, lightly beaten
3/4 cup water
1/4 cup lemon juice

Steps:

  • Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. 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., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.

Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON SWEET ROLLS WITH CREAM CHEESE ICING



Lemon Sweet Rolls With Cream Cheese Icing image

These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable: You can let the dough rise in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them.

Provided by Yossy Arefi

Categories     breakfast, brunch, breads, project, dessert, side dish

Time 1h

Yield 12 large rolls

Number Of Ingredients 17

1 (2 1/4 teaspoons/7 grams) package active dry yeast
1 cup buttermilk, warmed to 100 degrees
1/4 cup/50 grams granulated sugar
1/2 cup/113 grams unsalted butter, softened
1 tablespoon finely grated lemon zest
1 teaspoon kosher salt
1/2 teaspoon cardamom
3 large eggs, lightly beaten
4 to 4 1/2 cups/512 to 576 grams all-purpose flour, plus more for the work surface
1 cup/201 grams granulated sugar
1 tablespoon finely grated lemon zest
1/4 teaspoon cardamom
Pinch kosher salt
6 tablespoons/85 grams unsalted butter, very soft, plus more for the parchment paper
6 ounces/170 grams cream cheese, softened
1 cup/123 grams powdered sugar
1 to 2 tablespoons lemon juice, plus more as needed

Steps:

  • Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
  • Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.
  • With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.
  • Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.
  • Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
  • Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.
  • Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you'd like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
  • Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.
  • Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 278 milligrams, Sugar 33 grams, TransFat 1 gram

CARROT CAKE JELLY ROLL



Carrot Cake Jelly Roll image

Each slice of this spiced, jelly roll-inspired cake comes with a creamy spiral of cream cheese frosting. Topped with cute frosting carrots, it's an extra-special dessert for Easter or any springtime celebration.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 25

Unsalted butter for greasing pan, at room temperature
3/4 cup all-purpose flour (see Cook's Note)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
4 large eggs, at room temperature
1 cup granulated sugar
1/2 cup finely grated carrot, from 1 medium carrot with top, fronds reserved
1/4 cup confectioners' sugar, plus extra for dusting
1 cup finely grated carrot, from 2 medium carrots with greens
1/2 cup granulated sugar
Two 8-ounce packages cream cheese, at room temperature
1 stick (1/2 cup) unsalted butter, at room temperature
Pinch of fine salt
2 cups confectioners' sugar
2 teaspoons pure vanilla extract
1 to 2 teaspoons milk
Orange gel food coloring
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup golden raisins
1 cup sweetened shredded coconut

Steps:

  • Preheat the oven to 375 degrees F. For the cake: Grease a 13-by-18-inch sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.
  • In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
  • While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack.
  • For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.)
  • For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners¿ sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more.
  • To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully reroll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
  • Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours.

JELLY ROLL CAKE



Jelly Roll Cake image

Soft, sweet, and full of jam, this sponge cake is easy to roll and makes for a simple yet impressive dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 10

Number Of Ingredients 9

3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
About 2/3 cup jelly or jam

Steps:

  • Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
  • In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
  • Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
  • Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.

Nutrition Facts : Calories 200, Carbohydrate 42 g, Cholesterol 65 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 31 g, TransFat 0 g

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