5Ply Full-Body Construction... Features mirror finish and riveted handles. Limited lifetime warranty.
Oven and Grill safe to 500F. It efficiently absorbs and spreads heat evenly for perfect baking Jelly Rolls, Cookies, PIZZA, and other baked goods. Great for oven roasting vegetables and can also be used on top of the stove for pancakes, French toast, grilled cheese, and for grilling bacon, burgers, juicy steaks.
Perfect for convection ovens as well as gas, electric and induction cooktops.
- Oven safe to 500F
- Broiler & Grill Safe
- Dishwasher Safe
- Top of the range works on Gas, Electric and incredible on Induction cooktops
The Cookware of the Future is Here Today!
- T304s Surgical Stainless Steel will not react with food
- Polished Cooking Surface resists sticking
- Riveted Stainless Steel Handles for easy lifting
- Multi-Ply heavy duty construction
- Measures 19 x 12 x 3/4
- Limited Lifetime Warranty - Imported.
NEED HELP? Contact
- Text or call the Chef 1-813-390-1144
Best JELLY ROLL Recipes EVER!
By Betty Crocker
Soft, sweet, and full of jam, this sponge cake is easy to roll and makes for a simple yet impressive dessert!
- 6 whole eggs
- 2 cup granulated sugar
- 2/3 cup water
- 2 teaspoon vanilla
- 1½ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- Powdered sugar
- About 1¼ cup jelly or jam
Heat oven to 375°F. Line Jelly-Roll pan with waxed paper, foil, or cooking parchment paper; generously grease waxed paper or foil with shortening.
In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary and cut in half to form 2 Jelly Rolls. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.
ALTERNATIVES: Increase eggs to 8. Beat in ½ cup unsweetened baking cocoa with the flour. If desired, fill cake with ice cream instead of jelly or jam. Spread 2 to 3 pints slightly softened ice cream over cooled cake. Roll up cake; wrap in plastic wrap. Freeze about 4 hours or until firm.
Make jelly roll cake as directed adding 4 teaspoons grated lemon peel to batter with flour. Omit jelly and spread cake with ½ cup purchased lemon curd or make Lemon Curd. Roll as directed. Store covered in refrigerator.
Make jelly roll cake as directed substituting 1 teaspoon almond extract for the vanilla. In small bowl, whip 1 cup whipping cream, 1 tablespoon powdered sugar and ½ teaspoon almond extract to stiff peaks. Spread over cake and roll as directed. Store covered in refrigerator.