Jelly
Roll With Strawberry Jam
Makes
8 To 10 Servings
Ingredients
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
Method
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.
Jelly
Roll With Strawberry Jam 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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