Monday, March 17, 2014

Old Fashioned Jelly Roll

Old Fashioned Jelly Roll

Makes 8 To 10 Servings


4 eggs
¾ cup sifted all-purpose or cake flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup sugar
1 teaspoon vanilla extract or 1 tablespoons grated orange peel
Confectioners’ sugar
1 cup currant jelly or strawberry or raspberry jam


1.                  In large bowl of electric mixer, let eggs warm to room temperature – about 1 hour.
2.                  Preheat oven to 400F.  Lightly grease bottom of a 15½ -by-10½ -by-1-inch jelly roll pan; then line with waxed paper.
3.                  Sift flour, baking powder, salt; set aside.
4.                  At high speed beat eggs until thick and lemon-colored.  Gradually beat in sugar. 2 tablespoons at a time; continue beating until very thick and light – about 5 minutes.
5.                  At low speed, blend in sifted dry ingredients and vanilla just until combined.
6.                  Turn into prepared pan; spread evenly.  Bake 10 to 13 minutes, or until surface springs back when gently pressed with fingertips.
7.                  Meanwhile, onto clean towel, sift confectioners’ sugar in a 15 by 10 inch rectangle.
8.                  With sharp knife, loosen sides of cake from pan.  Turn out cake onto sugar; gently peel off waxed paper.  Turn off crisp edges of cake.
9.                  Starting with long edge, roll cake in towel; place, seam side down, on wire rack until cool.
10.              Gently unroll cake; remove bowl.  Spread cake with jelly (beaten with fork to spreading consistency), or fill with one Jell-Roll Fillings.  Reroll.
11.              Place, seam side down, on serving plate; cover loosely with foil.  Chill at least 1 hour.
12.              To serve, lightly sift confectioner’s sugar over top.  Slice on diagonal with serrated knife.

Spicecake Roll; Make Old Fashioned Jelly Roll, above sifting ½ teaspoon cloves, ½ teaspoon nutmeg, 1 teaspoon cinnamon and 1 teaspoon ginger with dry ingredients.  Proceed as above.

Old Fashioned Jelly Roll was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on Desserts And Dessert Sauces “Rolled-Up Cakes”, page 241 an edition of between 1950 – 1960s. 

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Thank You!

Shirley-Ann Pearman

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