Preheat oven to 375. Grease a 15 1/2 by 10 1/2 jelly roll pan line with waxed paper and grease
to prepare Jelly Roll: mix flour, baking powder and salt together. Beat eggs at medium speed (2 minutes) add sugar 1 tablespoon at a time. Continue beating (5 minutes) beat in orange juice and vanilla-Beat in flour mixture until just mixed. Spread on a jelly roll pan. Bake 10 minutes or until top springs back when pressed. Sprinkle a large towel with con sugar. When cake is done, lift cake onto towel-short side, roll with towel. Place, seam side down to cool
Prepare custard: place sugar, corn starch and salt in a pan. Stir in milk and sherry. Boil over medium heat stirring constantly until thick. Boil 1 minute over low heat. Whisk yolk slightly in a small bowl. Beat in 1/4 cup (+) hot milk slowly and pour egg into milk over low heat, stirring quickly until thick (short)-Remove form heat, stir in butter and vanilla. Cover surface with plastic wrap until chilled (or overnight)
Unroll cake-spread with preserves-Roll up without towel. cut in 2 inch slices and line bowl.
Cut remaining cake into 1/4s and cover with custard and berries. Top with whipped cream (cream sugar and vanilla) spoon over and add toasted almonds, chill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2044g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3624 | ||
Calories from Fat: 1800 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 200g | 267 % | |
Saturated Fat 104.8g | 524 % | |
Monounsaturated Fat 63.3g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 2142.6mg | 659 % | |
Sodium 43230.2mg | 1491 % | |
Potassium 2344.6mg | 62 % | |
Total Carbohydrate 397.1g | 117 % | |
Dietary Fiber 36g | 144 % | |
Sugars, other 361.1g | ||
Protein 64.5g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3624
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