Grease and flour and line with parchment paper a 10×15 jelly roll pan
- 1 cup flour
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 3 eggs – separated
- 1 tsp vanilla
- 1/4 cup milk
- 1/2 tsp cream of tartar
Mix together the egg, buttermilk, lemon juice and vanilla. Add the lemon zest and the ricotta and mix well.
Melt 12 oz. of semi sweet chocolate. Using either small plastic or paper cups, pour melted chocolate into cup, filling it up entirely. Pour out excess.
NOTE: prior to filling cups, cup a small “nick” in the top of the cup to ease peeling later.
Refrigerate cups until chocolate is firm – peel over cups and dispose. Refrig cups until ready to use
10 oz frozen strawberries in syrup
1 tbsps gelatin
1 cup heavy cream
Thaw the strawberries and drain them, reserving the liquid.
In a small pan, place the gelatin and the strawberry syrup. Place over low heat for a few minutes to dissolve the gelatin.
Place the strawberries into a food processor. With the processor running, slowly add the gelatin mixture.
In another mixer bowl, beat the cream until soft peaks form. Add strawberry mixture and blend well. Pour into prepared mold.
Refrigerate at least 4 hours. Unmold and decorate as you wish!
(Learn about the jelly roll here.)
5 eggs separated
1 tsp vanilla
3/4 cup sugar
1 cup sifted cake flour
1/2 tsp baking powder
1/4 tsp salt
12 oz strawberry jam or cake filling
Grease a jelly roll pan and line with parchment, Grease and flour.
In mixer, beat yolks until foamy. Add vanilla and sugar and beat until light and lemon colored.
Sift cake flour and baking powder and salt together. Sift over yolk mixture. Blend well.
In another mixer bowl, beat whites until stiff but not dry. Carefully fold into yolk mixture and spread in pan.
Bake at 375 for about 15 minutes.
Have a tea towel dusted with confectioners sugar ready. Remove cake from oven and immediately invert onto tea towel. Remove parchment paper and roll the cake up into the towel. Put on rack and cool completely.
Unroll cake Spread cake with jam or pie filling. Immediately roll up. Cut cake into 1/2″ slices.
Lightly oil a 4 quart bowl and place cut slices in bowl to cover bottom and up sides as far as they will go.
(Learn about the filling here.)
For the sponge cake:
6 large eggs
1 cup sugar
1 cup flour
1/2 tsp salt
1 tsp vanilla
6 tbsps melted butter
In a bowl over simmering water, mix the eggs and sugar until the sugar is dissolved and the mixture is warm – do not boil.
Place bowl on an electric mixer and beat until light in color and tripled in volume. Remove
Sift the flour and salt into the egg mixture and carefully fold in, trying not to deflate the mixture.