Jelly Roll

Here is a recipe from grandma Beverly--who got it from Better Homes and Gardens, July 1941.

Beautiful cake thanks to Eliza--it looks like a Chocolate Mousse filling (another recipe from grandma that we'll have to post!)

Jelly Roll or Dessert Roll (Heritage Recipe)

4 egg yolks

¾ cup sugar

½ tsp. vanilla

4 egg whites

¾ cup cake flour

¼ tsp. salt

1 tsp. baking powder

Beat egg yolks until stiff and lemon-colored; gradually add ¼ cup of sugar and vanilla. Beat egg whites until almost stiff and add remaining ½ cup sugar. Fold yolks into whites, then add flour sifted with salt and baking powder, folding in carefully. (For chocolate cake, add 2-3 Tb. cocoa to the batter.)

Now follow step by step:

1. Line a 10.5” by 15” jelly roll pan with waxed paper that is 2 in. longer than pan. Don’t grease paper or pan. Pour batter in and spread evenly in corners. Bake in moderate oven (375°F) for 12 minutes or until done.

2. Loosen just sides of the baked cake and turn on a tea towel sprinkled with powdered sugar. Immediately peel off waxed paper, working quickly but carefully, so cake won’t tear.

3. Trim off side crusts, using a sharp knife. If these edges are left on they will cause the cake to crack when rolled. Speed is important. When cake grows too cool, it will crack on roll-up.

4. Lay a piece of waxed paper atop the cake and roll up quickly, waxed paper inside. This keeps cake from sticking to itself. Wrap the hot roll in the sugared towel, or in another sheet of waxed paper and cool on cake rake.

5. Cake cold? Unroll it and spread with filling. Roll it up again and place in fridge until ready to serve. Cake rolled while hot and cooled before being filled won’t crack as it is rolled.

Fresh Berry Filling:

Fold 1 cup sliced strawberries or raspberries into ¾ cup heavy cream, whipped stiff with 2-4 Tb. powdered sugar. Add sugar to cream, rather than to berries.