Tricks for Making the Perfect Holiday Jelly Roll Cake- Kitchen Conundrums with Thomas Joseph
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- čas přidán 25. 07. 2024
- "A few helpful tricks from Thomas Joseph are all you need to make this crowd-pleasing Jelly Roll Cake recipe. It's the ultimate dessert for your next holiday dinner."
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos - Jak na to + styl
he's always calm and soothing in the kitchen. I'm always a total mess when i'm cooking.
Thanks Thomas your kitchen conundrums are amazing. I have learned a lot from you.
I really, really appreciate how you explain in detail. They are clear and precise! Thank you for sharing!
amazing.. both the chef and the roll.
Thomas has the most beautiful kitchen I have ever seen, the design is perfect for baking
Thomas, that little tip with the parchment paper protecting the platter is brilliant!
that trick works when your frosting cakes too
No dur
The problem is not the cracking, but rather how should we get a soft, pillow-like texture. This is the kitchen conundrum for me. The cracking can be camouflaged with some cream or ganache. Great explanation like always!
We love Thomas, Happy Holidays!
Thank you for this recipe! I will be making this for Christmas 🎄
I saw this recipe before 3months an finally yesterday I make it.. it’s so delicious and I think is easy.. thanks Thomas Joseph ❤️
That mix is beautiful!
Great tips and ways...really helpful information.
Love your vids. Happy Holidays🎄🎄🎄
You are a master! Thank you.
Mouthwatering! It's TJ at his best!
I mainly watch these videos because Thomas is so darn adorable. Anyone else ?
me too. He seems like a nice person overall
#nohomo tho
me too, he's just the way too attractive😶😶
If I need a recipe I always look for him first. :-)
Dito
N-no? I'm actually looking for some tricks for jelly rolls.
I love ur channel. The tricks u show respond to my concerns
hi you make it so simple thanks 👍
These are beautiful 😍😍😍
Awesome job
Yummazing!
Lovely! ♥
perfect jelly roll👌💐
perfect!!
Hi Thomas, please show us how to make a beautiful cheese plate :-).
for your next Q&A: What's the difference between a dutch oven and a cooking pot. When do you use both etc.
Happy Holidays to the Everyday Food team
Wao very nice vidio I m so happy....
Hi, can you do a video how to temper chocolate and keep it so?! Thanks!
OMG this videos has given me the courage to bake because they make baking not be so scary
how to make a perfect Jelly Roll? dust it with confectioner's sugar. No one will notice. :D
just kidding guys :P nice video, hope to try this soon.
lol yea or spread some icing on the roll and it'll cover up
ha ha that is what I am thinking too.
Great receipt, need very delicate touche. And the best off all, you can make in gluten free.
great video! what about sweetener for baking?
Love you brother
i'll be super thankful if u do a red velvet cake video i tried it once & it was a big fail ... now i' scared to do it again .. but sersly i trust thomas's recipe so #kitchenconundrums
I just like all ur recipe. I made this Swiss roll it turned out amazing, super soft. Thank for this recipe.
Plz give me the list of ingredients along vit proper measurements
Manas kalani you can go to the website by clicking the description. There you can find the details measurements and the method in text form.
Sorry bt I cant find measurements and recipe on tht link
you are a kitchen god!!!!
2 conundrums a day, yay 😋!
I tried the recipe there was no crack on top, it was so perfect and amazing thank you for the recipe.
Plz tell me the exact measurements u used
Manas kalani It’s written in the description box below.
yuuuuummmm!!!!
the techniques that he used is chef Thomas rolled the chiffon in a clean towel when its still warm and not cold to have a guide later after the cooling process in a refrigerator. so that it will not cracked. very Intelligent and clever ways. Salute! mind on dusting the cloth and how it contribute in terms of rolling and achieving a very like a pro Jelly rolls. T.Y God Bless and more power
Will this work with any classic sponge batter? I have a favorite I'd like to build a roll around.
Do you have any videos on plating? For either individual plates or for serving plates?
Now he needs to make a pumpkin cream cheese, red velvet cream cheese and chocolate peanut butter versions.
Hi! I would love to see a video about gingerbread cookies, I've been wanting to make them since two months ago, but I'm still kind of nervous about how they will turn out 😧
The amount of flour and eggs used in the video differ from those in the recipe link. Do both versions work? Or only one is correct?
what did you used to keep the parchment paper stick to the baking pan?
What temperature and how long should I cook a brisket in the oven?
A buche de Noel/yule log cake demonstration please!! :) #kitchenconundrums
I'm worried about my whipped cream deflating while in the jelly roll (I usually make a yule log cake, and want to fill it with whipped cream, but never have. Is there something that can be done or added to prevent that?
do a video on substitute for half and half
if you want a roll cake without the worry about cracks, go find an asian recipe. somehow they're always perfect
Sabine Ho your observation and comment is spot on
Sabine Ho You're absolutely right. They're super fluffy, thicker and not "holey" like this one. I'm sure this one tastes good, but I'll stick to the Asian recipes, thank you. My go to recipe is cookingwithdog's.
how do i keep fudge for being soft and crumby can u plz make a kitchen Condrum about this?
Jane Clermont eat it all in one sitting
I have never been able to get my jelly rolls to turn out right....I'll try what is suggested here & see how well I do...
further tipps:
freeze the nuts = less fat melting and it bets it self finer cutting
use some light brown sugar = not only saccharose but some glucose in that sugar will add softness
i do not use a towel but i use a sheet of backingpaper = no extra sugar and less moisture loss
Is backing paper the same as parchment paper???
Thank you I do as you show but mine still cracks lol but I honk
Mine is a lot thicker so I’ll make a thinner cake!
Hello, what's the difference of incorporating butter into the batter and not incorporating it into the batter? By not adding the butter, the batter will not deflate. But what's the difference? Thanks
Can I use almonds instead of hazelnuts?
Thomas please I need choclate swiss roll recipe...Is this the same with replace 1/2 quantity of flour with cocoa powder?? or what
plzzzzz answer me😍😀
if i make a sponge cake for roll won't it be effective?
I like how he puts his pencil behind his ear 🌚💚
Can the sheet of cake be thicker or does it have to be that thin?
Do you have a recipe of cakes where all ingredients are weighed? Tnx
How can I prepare sponge cupcake vanilla or chocolate
what size pan is used?
What size is the baking pan?
Brazo de gitano is how we call this cake thank uou
Hi. Thanks for the recipe. Seeking some clarification on the eggs. In the video you said 5 large eggs but the written recipe says 3 large eggs plus 2 large egg yolks. Kindly confirm which to use. Thanks
i wonder why they cover the kitchenid logo in the bowl but no in the mixer
I have a problem with cake. I always use a recipe i got from this page and it worked great. But i changed locations and am forced to use ingredients available. The cake i now make is very dense and thick and i don't know where the problem is. Could you please help? Thanks in advance
HI Dear How to make a perfect Cup Cake. thank you chef. I hope that you can accommodate this. appreciated a lot... mmmuah!
Can I do this without hazelnuts ?
"you can snack on these later"
*later*
HAHAHAHAHHA GOOD JOKE THOMAS
Hey Thomas I have asked to show how to make Christmas Pie but the crust turns soggy every time
tom is actually daddy af
6:40
I appreciate that you call it jam, despite being American
Jordan L americans call it jam though at least in the area I live they do
I thought you said "jelly", hence "peanut butter and jelly".
jam and jelly are made a little differently from each other.
UK jam = US jelly
UK jelly = US jello
you are mistaken. it's either jam or jelly here. Jello is the brand name of a gelatin snack.
When the comments start rolling in remember me!
I wonder if there is a way to make a tiramisu version, with mascarpone and coffee.
Tatyana'sEverydayFood has a tiramisu cake roll in her channel :)
use a marscarpone filling recipe that's originally for tiramisu and brush on espresso (mixed with a little water) powder onto the cake batter.
mrtodd3620 you could sift cocoa powder instead of sugar
They have many on youtube lately...
Can we use some other nuts with the flour
I wonder if you could double the cake recipe and how that would affect the cracking of the final result because that filling to cake ratio is not good enough for me
I agree! Even if you could double the recipe, I'd probably still use less filling 😅
Writing Temptations yeah it's really more like an overfilled crepe
no t cool it's nothing like a a crepe, but it's funny you guys are saying that bc a lot of roll cakes are thicker with more frosting
Melody Saldana I'm saying it's like a crepe because the cake is so thin chill
Melody Saldana I think it's just about personal preference :)
you wonder where did you put your pencil? it's behind your ear!
a question, Thomas!
why do you use a mixture of nut and flour in this recipe and in macaroon
instead of just plain flour?
I've been thinking about this for some time
saeideh rad I would assume it's for the hazelnut flavor
saeideh rad Nut flours in general have better moisture absorption than regular flour leading to a cake thats more moist and less dry while contributing the sweet nutty taste that hazelnut have.
+Felipe Karachon oh!
that's a great way to put it!
is absorbs the moistur and gets creamy!
you know your craft Felipe! such a pro
i thought your name was Thomas.....
Please add metrics measurements for some of us! It will make things much easier - tia
How about a chocolate one??
Wish I watched this before I just made one LOL....
Hahaha “this cracked, imperfect mess here”... looks like something I would make
why use whole egg as leavener ? most recipes use just...egg white as the leavener and then say that egg yolk isn't good for leavening...I'm confused ~
I feel like every time Thomas films a kitchen conundrum it's after he has screwed up once.
Like "oh my cake cracked, might as well put it to some good use" and then goes on to fix his mistake whilst teaching us how not to make the mistakes he did😂
5 eggs! wont it taste eggy??
am watching this while my ugly cracked rolled cake is on the table 😞
I totally don't understand why there is tape over the "Kitchen Aid" logo on the bowl but not covering the logo on the mixer itself. I've seen it in several videos and I am at a loss. Why even bother?
Wendy DeLaney maybe the bowl isn't kitchen aid :o
sirpopo519 in some of the videos you can read kitchenaid from the inside of the bowl, but it's covered on the outside.
sirpopo519 I know it's a little thing, it just puzzles me.
When a company name is covered it usually means they declined sponsorship? Just a guess on my part.
no matter what he puts on it, as long as its covered, companies can't sue him for using without permission in videos.
My entire swill roll cake cracked like IT FELL APART CON0LETELY i cried so much because i spent sooo much money and now im broke 😭😭
Kazu Kii same
Tommy is a bae....
this seems like the perfect thing for me to spend $50 on with ingredients and equipment. spend the better part of an evening making. take to a dinner party and get all in my feelings as I watch no one even touch it besides the drunk person who uses his fingers to eat it off the serving plate.
gluten free sweets! plus how to make something gluten free that has gluten in it like momofukus crack pie for example
Ohhhhhhhhhhhh THAT'S what I did wrong: i let it cool BEFORE rolling it up
The ultimate trick is to cut the sponge half and thin 2 layers.
Thanks me later. 🤣
Thomas marry me. Please, you are so adorable.
You had me up until you slammed the pan down on the counter and that giant cloud of sugar puffed up.
Must be nice not having to clean your own kitchen after that. Lol
you are a beautiful man. OMG!!!!
1st
Jelly roll? I thought its called swiss roll ??
They're just different names for the same thing. Usually swiss roll is filled with just a creamy filling (no jelly).
First!!
Sumayah Kazi Actually Zainab Shaikh was first