Sponge Cake Roll

This sponge cake roll can be filled with cream or ice cream, or use your favorite filling.
Cook Time: 12 minutes

Ingredients:

5 egg yolks
2/3 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
5 egg whites
2/3 cup cake flour
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons melted butter

Preparation:

Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan. Bake at 375° for 12 minutes. Sprinkle with confectioners' sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream then re-roll cake.


Jelly Roll

Fill this jelly roll with your favorite jam or jelly or preserves. Made with a sponge cake rolled up with a jam filling.
Cook Time: 15 minutes

Ingredients:

2 eggs
3/4 cup sugar
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons milk
1/2 teaspoon vanilla extract
confectioners' sugar
jelly or jam

Preparation:

Sift together the flour, baking powder, and salt. Beat eggs until thick and lightly lemon colored. Add sugar gradually, beating well. Fold in flour a little at a time. Spread batter into a pan lined with greased wax paper. Bake for about 15 minutes, until cake bounces back when lightly touched with finger. Turn cake out onto a kitchen towel generously sprinkled with confectioners' sugar. Remove paper quickly and cut of crispy edges. Roll cake WITH the towel inside immediately and let stand for 10 minutes. Unroll; spread cake with jam or jelly. Roll up again without the towel and dust with confectioners; sugar.


German Chocolate Cake Recipe

This German chocolate cake roll is made with cocoa, sweetened condensed milk, eggs, coconut, nuts, butter, vanilla and other ingredients.

Ingredients:

1 can (14 ounces) sweetened condensed milk
2 large egg yolks
3 large eggs
1/2 cup coconut flakes
1/2 cup chopped nuts
1/4 cup butter
2 teaspoons vanilla extract
1 cup sugar
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa
1/3 cup water

Preparation:

Line 15x10 inch jellyroll pan with aluminum foil, extending foil about 1 inch over ends of pan. Grease the foil.
In medium bowl, combine milk, 2 egg yolks, coconut, nuts, butter and 1 teaspoon vanilla extract; mix well. Spread batter evenly into prepared pan. In large mixer bowl, beat 3 eggs at high speed until fluffy. Gradually beat in sugar then beat 2 minutes. Add remaining ingredients and beat 1 minute. Pour evenly over coconut mixture in pan. Bake 20-25 minutes at 350 degrees or until cake springs back when lightly touched. Sprinkle generously with powdered sugar and immediately turn onto towel. Peel off foil; beginning at narrow end, roll up cake, jelly-roll fashion. Place on serving plate seam side down. Cool. Sprinkle with additional powdered sugar and drizzle with chocolate glaze.
Chocolate Glaze: In small saucepan, over low heat, melt 2 ounces semisweet chocolate with 2 tablespoons butter; stir until smooth. Remove from heat; stir in 1/2 teaspoon vanilla extract. Immediately drizzle the chocolate glaze over German chocolate cake roll.


Chocolate Cake

A 2-layer chocolate cake made with butter. Frost this chocolate cake with fluffy white frosting or your favorite.
Cook Time: 25 minutes

Ingredients:

6 ounces semisweet chocolate
1/2 cup butter
4 egg yolks
2/3 cup sugar
1 cup sifted cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
2 egg whites
Fluffy White Frosting, link below

Preparation:

In a heavy medium saucepan over low heat, melt chocolate and butter. Remove from heat to cool. In a mixing bowl, beat egg yolks until thick and lemon color; gradually beat in 1/3 cup sugar. Continue beating until very thick. Into a separate bowl, sift together flour, baking powder, baking soda and salt. Add dry ingredients to egg mixture alternately with the milk; beat until smooth. Add chocolate mixture and vanilla. Beat egg whites until stiff; gradually beat remaining 1/3 cup sugar into egg whites. Fold egg white mixture into batter. Pour batter into two greased and floured 8-inch round layer cake pans. Bake chocolate cake at 375° for about 25 minutes, or until chocolate cake springs back when lightly touched with finger. Cool on racks then spread chocolate cake with frosting.

Fluffy White Frosting

Use this frosting for just about any cake. This recipe will make enough to frost 2 layers.
Ingredients:
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract

Preparation:

Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.


Chocolate Banana Cake Recipe

Frost this cake with your favorite frosting.
Ingredients:
1/2 cup margarine, softened
1 1/4 cups brown sugar
2 eggs
3 squares unsweetened chocolate, melted
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups mashed, ripe bananas
1/2 teaspoon vanilla

Preparation:

Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla. Pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting.


Jennie's Chocolate Cake

Ingredients:

1 stick of butter, 4 ounces
1 Cup of water
1 cup of shortening
2 tablespoons of Cocoa
2 cups flour
2 cups sugar
4 eggs, beaten
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla
Icing, below

Preparation:

In a large saucepan, combine butter, water, shortening, and cocoa; bring to a boil. Remove from heat. Stir in flour and sugar until well blended. Add eggs and blend well. In another bowl, combine buttermilk, baking soda, and vanilla; stir into the first mixture. Combine with first mixture, then bake at 375°.
(greased & floured pans - 2 layers or one 9 X 13-inch pan)(no time given, but I would say test after about 25 to 30 minutes)Icing:
6 TBS of milk
1 stick of butter
2 TBS cocoa bring to a boil then add:
1 box of powdered sugar, sifted (1 pound)
1 tsp of vanilla some times it is runny if it is poke holes in your cake for it to go in or if you want the icing thicker add more powdered sugar It's easy to make and everyone loves it.


Coconut Chocolate Cake

Chocolate cake with coconut pecan icing.

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1/2 cup margarine
1/2 cup shortening
1/4 cup baking cocoa, unsweetened
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract
.
Icing:
1/2 cup margarine, room temperature
1/4 cup baking cocoa, unsweetened
6 tablespoons milk
1 pound (1 box) confectioners' sugar, about 3 3/4 cups unsifted
1 teaspoon vanilla extract
2 cups flaked coconut
1 cup chopped pecans

Preparation:

Preheat oven to 350°. Grease and flour a 13x9x2-inch baking pan. Sift flour, sugar, and salt into a large bowl; set aside. In a small saucepan, combine 1/2 cup margarine, shortening, 1/4 cup cocoa, and 1 cup water; bring to a boil. Pour mixture over the flour mixture. Stir in buttermilk, baking soda, eggs, and vanilla. Beat with a hand-held mixer until smooth. Pour into prepared pan. Bake for 40 to 45 minutes, or until cake springs back when lightly touched with finger. Make icing while cake is baking. For icing, combine margarine, cocoa, and milk in a medium saucepan. Bring mixture just to a boil; remove from heat. Add confectioners' sugar and vanilla; beat with a wooden spoon until smooth. Stir in coconut and pecans. Spread over hot cake right out of the oven. Cool frosted coconut chocolate cake in pan on a rack.