Orange-Angel Jelly Roll Recipe

Found this recipe on Pintrest today and I think this one is a keeper!

• 1 package (16 ounces) angel food cake mix (but I just made mine, Angel Food Cake - Recipe )
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup confectioners' sugar
• 1 tablespoon orange juice
• 1/2 teaspoon orange extract
• 1/2 teaspoon grated orange peel
• 3 drops yellow food coloring, optional
• 1 drop red food coloring, optional
• 1 cup whipped topping
• 2/3 cup orange marmalade
• Additional confectioners' sugar and orange curls

• Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. Prepare cake mix batter according to package directions; spread evenly into prepared pan.
• Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Carefully run a knife around the edges of the pan to loosen cake. 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 bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the orange juice, orange extract, orange peel and food coloring if desired. Fold in whipped topping.
• Unroll cake; spread marmalade to within 1/2 in. of edges. Spread whipped topping mixture over marmalade to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with additional confectioners' sugar. Garnish with orange curls. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts 1 slice equals 279 calories, 8 g fat (5 g saturated fat), 21 mg cholesterol, 345 mg sodium, 48 g carbohydrate, trace fiber, 5 g protein.

Angel Food Cake

Angel Food Cake

• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites (the closer to room temperature the better)
• 1/3 cup warm water
• 1 teaspoon orange extract, or extract of your choice
• 1 1/2 teaspoon cream of tartar

Directions
Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt and cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract and cream of tartar. After 2 minutes, witch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

 Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. When inserted halfway between the inner and outer wall, the skewer should come out dry).


Cool upside down on a cooling rack for at least an hour before removing from a pan.


Cook's Note: Since they're easier to separate use the freshest eggs you can get.


Serves: 10; Calories: 208; Total Fat: 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 47 grams; Sugar: 36 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 115 milligrams

Recipe from Food Network, Angel Food Cake, Alton Brown.

Basic Beginner Juice

3 apples (any kind-stem and core removed)

2 pears (remove stem and seeds)

3 carrots (trim off end)

2 large handfuls spinach leaves

This makes about 12-16 ounces of juice and serves one adult (or two children who love juice).  My kids LOVE this as do my husband and I. Hope you do too!

 

 

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