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Instructions. Preheat the oven to 325 degrees. Mix the first 4 ingredients by hand or with a mixer till blended. Do not use ingredients on the back of the box. Pour into a 9 x 13 inch baking pan. Mix together brown sugar, melted butter and cinnamon in a smaller bowl. Swirl into batter with a knife.

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Step 1: Prepare the Cake Roll Recipe. Prepare and bake the cake roll recipe as directed. Cake roll recipe tips: Use a 15x10x1-inch pan only. Other pans may be too deep, making removing the cake from the pan difficult. Be sure to grease and flour the pan (or line it with waxed paper or parchment paper) as directed.

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Grease a 15x10x1-inch baking pan and line it with greased and floured parchment paper. This is pretty standard procedure for any cake roll (though be sure to check your individual recipe in case). Then spread your batter into the pan. Sprinkle the batter with any toppings you prefer.

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Step 2: Prepare the Filling. While the cake is baking, get your filling ready. Cover thawed fruit with sugar, and mix well. Mash the fruit with a wire whisk until only small pieces remain. Thicken the fruit sauce by boiling it on high heat for 3-5 minutes at a time. Allow sauce to cool well between boilings.

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Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper or mat. The side facing up will eventually become the top of the cake roll.

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Pour the cake batter into the prepared pan and flatten the surface with an offset spatula. Hit the pan on a table a few times to remove some big air bubbles. Bake it in the preheated oven at 355°F | 180°C for about 10 - 15 minutes, depending on the oven. Remove it from the pan and cool it on a cooling rack.

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Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll. Make the cake: Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside.

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Roll Cake Batter. Fill your saucepan with 2-3" water and bring to a boil over medium high heat until boiling then reduce heat to medium or until water is simmering. Place eggs, sugar and salt into the mixing bowl and blend together with a whisk. Place the bowl with mixture on top of your simmering water.

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While the sponge cake roll is cooling rinse the strawberries and pat them dry with a paper towel. . Next. pick out 3 of the best-looking strawberries and reserve them in a cool place to decorate the top of the roll cake with later. Slice the remaining strawberries into thin slices and set them aside.

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Remove from oven and allow to cool for 20 minutes. Place a towel on a flat surface and sprinkle flour on it. Flip the cake out of the pan and onto the towel. Sprinkle a small amount of flour on the top side of the cake and cover it with another towel. Starting on one end, roll the cake up with a towel on each side.

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In a mixing bowl with a whisk attachment, whisk the egg yolks, vanilla extract and 1/3 cup of sugar until pale and tripled in size. In another mixing bowl with whisk attachment, beat the egg whites on medium speed until frothy. Then add remaining 1/3 cup of sugar, one tablespoon at a time.

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Beat the eggs. In a large bowl, use an electric mixer to beat the eggs for about six minutes or until they are lemon-colored. 6 eggs. Add the cake mix, oil and water. After beating your eggs, add in the cake mix, oil, and water. Beat the cake batter on low speed for 30 seconds and then scrape the sides of the bowl.

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Add water and oil and mix again. Add the cake mix and instant coffee granules and mix until just combined. Pour this batter into a jelly pan (Dimensions: 15in x 10in x 1in) lined with parchment paper. Bake at 350 degrees for 11-12 minutes or until the cake springs back when lightly touched.

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Place eggs, sugar and salt into the mixing bowl and blend together with a whisk. Place the bowl with mixture on top of your simmering water. Using your whisk, stir the egg mixture slowly until the sugar granules dissolve (about 110ºF) Remove from the heat. Attach your bowl to your stand mixer with the whisk attachment.

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Step 2. PREPARE cake mix according to package instructions. Pour batter into two 8 inch baking pans sprayed with non-stick spray. Step 3. BAKE for 34-38 minutes or until a toothpick comes out clean. Allow to cool completely. Step 4. BREAK up the cake and mix in 1/3 of the chocolate frosting tub for each cake. Mix until well combined.