Recipe Fairy bread jelly cheesecake roll : Easy, Special and Delicious

Recipe Fairy bread jelly cheesecake roll : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Fairy bread jelly cheesecake roll. This Recipe Fairy bread jelly cheesecake roll : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Fairy bread jelly cheesecake roll was necessary 30m, cook 15m and serving 8. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Fairy bread jelly cheesecake roll

Our fairy bread-inspired Swiss roll, starring cubes of jelly and creamy cheesecake, is a party on a plate! If you’ve never made a Swiss roll, our tips will help guide you through the process.

Fairy bread jelly cheesecake roll


12 Ingredients












  • 400ml boiling water










  • 85g packet Aeroplane lime jelly crystals










  • 85g pkt Aeroplane creaming soda jelly crystals










  • 4 eggs, separated










  • 140g (2/3 cup) caster sugar










  • 1 tsp vanilla extract










  • 75g (1/2 cup) plain flour










  • 60g (1/2 cup) rainbow sprinkles


  • Cheesecake jelly filling










  • 250g packet cream cheese, chopped, at room temperature










  • 50g butter, at room temperature










  • 1 tsp vanilla extract










  • 80g (1/2 cup) icing sugar mixture









  • Select all ingredients










8 Method Steps






  • Pour half the boiling water into a heatproof jug. Stir in lime jelly crystals until dissolved. Pour into a 13cm square airtight container. Place in the fridge for 3 hours or until set. Repeat with creaming soda jelly crystals and remaining boiling water.





  • Preheat oven to 180°C/160°C fan forced. Brush a 24 x 30cm Swiss roll pan with melted butter and line with baking paper.





  • Use electric beaters to beat egg yolks, sugar and vanilla in a bowl until a ribbon trail forms when the beaters are lifted.


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    How to separate the egg white and the egg yolk







  • Use clean beaters to beat egg whites in a clean, dry bowl until soft peaks form. Fold into yolk mixture. Sift over flour and use a metal spoon to gently fold until combined.





  • Pour into prepared pan. Smooth surface. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Cover with baking paper then a damp tea towel and set aside.





  • Place a clean tea towel on a flat work surface. Top with a sheet of baking paper. Cover with sprinkles. Turn out warm cake onto sprinkles. Peel away the paper from base of cake. Starting from 1 long side, roll up the warm cake. Set aside, seam side down, for 20 minutes or until almost cooled. Gently unroll cake. Set aside to cool completely.





  • To make cheesecake filling, use electric beaters to beat the cream cheese, butter and vanilla in a bowl until smooth and well combined. Gradually beat in icing sugar until fluffy.





  • Cut jelly into 2cm cubes. Spoon 1 ⁄3 cup cheesecake mixture into a piping bag with fluted nozzle and reserve. Evenly spread cake with remaining cheesecake mixture, leaving a 2cm border. Top with 12-14 of each jelly cube flavour. Roll up the cake to enclose filling. Transfer to a serving plate, seam side down. Pipe reserved cheesecake mixture along top. Decorate with remaining jelly cubes.



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