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Full Online Book HomeLearning KitchenFruit - Fruit-filled Cake Roll By Schmitty
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Fruit - Fruit-filled Cake Roll By Schmitty Post by :Stoney2you Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3305

Click below to download : Fruit - Fruit-filled Cake Roll By Schmitty (Format : PDF)

Fruit - Fruit-filled Cake Roll By Schmitty

4 eggs at room temperature
3/4 cup sugar
3/4 cup sifted cake flour
1/4 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon vanilla
1 1/3 cup flaked coconut
Confectioners' sugar
1 package raspberry flavored gelatin
1 cup boiling water
1 package frozen raspberries
1 package prepared desert topping


Preheat oven to 400.

Beat eggs until light, fluffy and lemon colored. Add sugar gradually; continue beating until fluffy and glossy.

Sift flour, salt and baking powder together. Fold flour mixture into egg mixture, add vanilla. Spread batter into greased, waxed paper lined 15 1/2 x 10 1/2 x 1 inch jelly roll pan; sprinkle coconut over batter.

Bake at for 13 minutes. Remove cake from pan onto a dish towel. Remove waxed paper from warm cake; roll cake in towel. Cool roll thoroughly on cake rack.

Dissolve gelatin in water. Add frozen raspberries, stirring until berries separate. Chill until thickened.

Unroll cooled cake; spread with filling. Reroll; spread with desert topping. Garnish cake with berries and leaves, if desired. Chill and store in refrigerator. Strawberries may be used in place of raspberries.

Yield: 10 to 12 servings.
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