Recipe By : The Pillsbury Cookbook
Serving Size : 1 Preparation Time :0:15
Categories : Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----Lemon Filling----
3/4 c granulated sugar
3 tb corn starch
1/4 ts salt
3/4 c cold water
2 egg yolks
1 tb margarine -- melted
2 ts lemon peel
3 tb lemon juice -- at room temperature
----Orange Filling----
3/4 c granulated sugar
3 tb corn starch
1/4 ts salt
3/4 c orange juice -- at room temperature
2 egg yolks
1 tb margarine -- melted
1 tb orange peel -- grated
----Pineapple Filling----
3/4 c granulated sugar
3 tb corn starch
1/4 ts salt
3/4 c pineapple juice
2 egg yolks
1 tb margarine -- melted
8 oz crushed pineapple -- drain and save juice
----Basic Cream Filling----
1/2 c granulated sugar
3 tb unbleached flour
1/4 ts salt
1 1/4 c skim milk -- at room temperature
1 egg -- beaten slightly
1 tb margarine -- melted
1 ts vanilla
----Chocolate Cream Filling----
3/4 c granulated sugar
3 tb unbleached flour
1/4 ts salt
1 1/4 c skim milk -- at room temperature
1 oz unsweetened baking chocolate square -- melted
1 egg -- beaten slightly
1 tb margarine -- melted
1 ts vanilla
----Coconut Cream Filling----
1/2 c granulated sugar
3 tb unbleached flour
1/4 ts salt
1 1/4 c skim milk -- at room temperature
1 egg -- beaten slightly
1 tb margarine -- melted
1/3 c coconut -- flaked
1 ts vanilla
----Butterscotch Cream Filling----
2/3 c brown sugar -- packed
3 tb unbleached flour
1/4 ts salt
1 1/4 c skim milk -- at room temperature
1 egg -- beaten slightly
1 tb margarine -- melted
1 ts vanilla
For Lemon Filling, combine granulated sugar, corn starch, and salt in a
saucepan. Gradually stir in cold water until smooth. Cook over medium heat,
stirring constantly, until mixture boils; boil 1 minute, stirring
constantly. Remove from heat. In a mixing bowl, beat egg yolks; stir about
1/4 cup of hot mixture in egg yolks. Gradually stir yolk mixture into hot
mixture. Cook over low heat, stirring constantly. Remove from heat; stir in
margarine, lemon peel, and lemon juice. Cool, then spread over jelly cake
roll.
For Orange Filling, combine granulated sugar, corn starch, and salt in a
saucepan. Gradually stir in orange juice until smooth. Cook over medium
heat, stirring constantly, until mixture boils; boil 1 minute, stirring
constantly. Remove from heat. In a mixing bowl, beat egg yolks; stir about
1/4 cup of hot mixture in egg yolks. Gradually stir yolk mixture into hot
mixture. Cook over low heat, stirring constantly. Remove from heat; stir in
margarine and orange peel. Cool, then spread over jelly cake roll.
For Pineapple Filling, combine granulated sugar, corn starch, and salt in a
saucepan. Gradually stir in pineapple juice until smooth. Cook over medium
heat, stirring constantly, until mixture boils; boil 1 minute, stirring
constantly. Remove from heat. In a mixing bowl, beat egg yolks; stir about
1/4 cup of hot mixture in egg yolks. Gradually stir yolk mixture into hot
mixture. Cook over low heat, stirring constantly. Remove from heat; stir in
margarine. Cool, then spread over jelly cake roll.
For Basic Cream Filling, combine granulated sugar, flour, and salt in a
saucepan. Gradually add milk; mix well. Cook over medium heat until mixture
boils, stirring constantly; boil 1 minute. Blend a 1/4 of cup hot mixture
into egg. Return egg mixture to saucepan; mix well. Cook until mixture
starts to bubble, stirring constantly. Stir in margarine and vanilla. Cool,
then spread over jelly cake roll.
For Chocolate Cream Filling, combine granulated sugar, flour, and salt in a
saucepan. Gradually add milk and chocolate square; mix well. Cook over
medium heat until mixture boils, stirring constantly; boil 1 minute. Blend
a 1/4 of cup hot mixture into egg. Return egg mixture to saucepan; mix
well. Cook until mixture starts to bubble, stirring constantly. Stir in
margarine and vanilla. Cool, then spread over jelly cake roll.
For Coconut Cream Filling, combine granulated sugar, flour, and salt in a
saucepan. Gradually add milk; mix well. Cook over medium heat until mixture
boils, stirring constantly; boil 1 minute. Blend a 1/4 of cup hot mixture
into egg. Return egg mixture to saucepan; mix well. Cook until mixture
starts to bubble, stirring constantly. Stir in margarine, coconut, and
vanilla. Cool, then spread over jelly cake roll.
For Butterscotch Cream Filling, combine brown sugar, flour, and salt in a
saucepan. Gradually add milk; mix well. Cook over medium heat until mixture
boils, stirring constantly; boil 1 minute. Blend a 1/4 of cup hot mixture
into egg. Return egg mixture to saucepan; mix well. Cook until mixture
starts to bubble, stirring constantly. Stir in margarine and vanilla. Cool,
then spread over jelly cake roll.
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Per serving: 6305 Calories; 148 g Fat (21% calories from fat);
100 g Protein; 1184 g Carbs; 2018 mg Cholesterol; 5566 mg Sodium
NOTES: All fillings are enough for 1 jelly cake roll.
