* Exported from MasterCook Mac * Fillings For Jelly Cake Roll 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. - - - - - - - - - - - - - - - - - - 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. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5389 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0