Archive for the ‘Rolled’ Category

Serves 8

Cake Roll:

  • 1/2 cup sifted cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs, separated
  • 1/2 cup sugar
  • 1 tsp vanilla
  • confectioners’ sugar


  • 1 pint strawberries
  • 1 cup heavy cream
  • 2 tbsp confectioners’ sugar
  1. Preheat oven 400°F.  Grease 15x10x1″ jelly roll pan.  Line bottom with waxed paper; grease paper.  Sift together flour, baking powder and salt into piece of waxed paper. 
  2. Beat egg whites in small bowl at high speed until soft peaks form.  Beat in 1/4 cup sugar, 1 tbsp at a time, until stiff peaks form.  Beat yolks, remaining 1/4 cup sugar and vanilla in another small bowl until thick and fluffy.
  3. Fold in flour mixture, half at a time, with rubber scrapper until completely blended.  Fold meringue into egg yolk mixture until no streaks remain.  Spread mixture evenly in prepared pan.  Bake at 400°F for 10 minutes or until center springs back when lightly pressed. 
  4. Loosen cake around edge with knife; sieve confectioners’ sugar lightly over cake.  Cover with paper towel.  Invert onto wire rack; peel off waxed paper.  Starting at short end, roll up cake with towel.  Cool cake completely on wire rack. 


  1. Wash and hull berries; dry on paper towel.  Slice into small bowl.  Beat cream in another small bowl until slightly thickened.  Add confectioners’ sugar, continue beating until stiff. 

To assemble:

  1. Unroll cake carefully.  Sprinkle top of cake evenly with sliced berries.  Cover with whipped cream spread within 1/2″ of all edges. 
  2. Reroll cake again using towel as guide. Refrigerate until serving time. 

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Makes 4 dozen (48)

  • 1 1/2 cups peanut butter
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 box (16 oz) confectioners’ sugar
  • 1 pkg (12 oz) white chocolate chips
  • 1 tbsp vegetable shorting
  • confectioners’ sugar or edible glitter for dusting
  1. In a large bowl, combine peanut butter and butter until blended; add confectioners’ sugar, 1/2 cup at a time, stirring after each addition. 
  2. Line a baking sheet with foil.  Using your hands, shape peanut butter mixture into 1″ balls.  Place balls on prepared baking sheets; chill until firm, about 1 hour. 
  3. Place white chocolate and shortening in a large microwave safe bowl.  Microwave on medium, stirring at 30 second intervals, until chocolate is melted and smooth, about 2 minutes. 
  4. Line a baking sheet with waxed paper.  Using a spoon, dip each peanut butter ball into melted chocolate, spooning chocolate over ball to coat, if necessary. 
  5. Transfer snowballs to the waxed paper-lined baking sheets.  Sprinkle tops with confectioners’ sugar or edible glitter.  Chill snowballs until set, about 30 minutes. 

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