Jelly Roll

Ingredients

• 3 eggs
• 1/2 cup sugar
• 1 teaspoon baking-powder
• 1/4 teaspoon salt
• 5 tablespoons milk
• 1 tablespoon lemon extract
• 1 1/2 cups flour
• 1/2 pint jelly

Method

1. 1

   Beat the eggs and sugar together until thick.

2. 2

   Add baking powder, salt, milk, and lemon extract.

3. 3

   Fold in the flour.

4. 4

   Spread the batter in a greased pan and bake.

5. 5

   When done, spread jelly on top and roll up while warm.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 62. The excerpt below is the record exactly as published.

4 teaspoon salt 2 cups chopped raisins Cream the butter or shortening and add the sugar. Add the eggs, well beaten. Mix and sift the dry ingredients and add alternately with the water. Add figs and raisins, dredged with a little of the flour. Bake in a greased loaf pan in a slow oven (320° F.) about two hours. MARTHA WASHINGTON FRUIT CAKE Yz pound butter or shortening 34 teaspoon mace 13^ pounds sugar 2 cups sour cream 6 eggs I pound chopped raisins i^ pounds flour i pound well-cleaned currants I teaspoon soda 3^ pound sliced citron 34 teaspoon salt Juice and rind of i lemon I grated nutmeg Cream the butter or shortening and add the sugar. Gradually add the well-beaten egg-yolks. Mix and sift the dry ingredients and add alternately with the cream. Add the raisins, currants, citron well floured, and lemon. Mix well. Fold in the stiffly beaten egg-whites. Turn into paper-lined loaf-cake pans and cover the tops with greased paper. Bake slowly at 320° F., about two and one-half hours. WEDDING CAKE 4 pounds raisins 3^ ounce ground cloves 3 pounds currants i pound butter or shortening I pound citron i pound brown sugar I pound flour 10 eggs Y2 ounce mace 2 cups molasses Y2 ounce cinnamon 34 cup strong coffee Y2 ounce nutmeg Seed the raisins and chop them. Wash the currants and reqiove the little stems by vigorously rubbing them in a coarse towel, 144 NEW DELINEATOR RECIPES then shake in a colander. Cut the citron into small pieces. Sift the flour and spices together so that they are thoroughly- mixed. Rub the butter or shortening and sugar together until they are foamy. Beat the yolks until they are thick and lemon- colored, then add them to the fat and sugar. Add the molasses and coffee and stir well. Sift a little of the flour over the fruit and add the rest of it to the cake mixture, beating until smooth. i\dd the fruit and lastly fold in the beaten egg-whites. Put in deep cake pans lined with greased paper and bake in a slow oven (320° F.) for three or four hours. When cold, frost the top with boiled frosting, maple-sugar frosting, brown-sugar frost- ing, or coft'ee frosting. APPLE-SAUCE CAKE ^^ cup butter or shortening i teaspoon soda 1 cup sugar Pinch of salt 1^2 cups thick sweetened apple Spices to taste sauce I cup raisins 2 cups flour Cream butter or shortening and sugar together, then add the apple sauce. Mix and sift flour, soda, and spices, then the rai- sins. Mix well. Bake in well-greased loaf pan at 380° F. for about forty-five minutes. TRUE SPONGE CAKE 6 eggs Yi teaspoon grated lemon-rind I cup sugar i cup flour I tablespoon lemon-juice Separate the whites and yolks of the eggs, beat the yolks until thick and lemon-colored, add the sugar gradually, then add the lemon-juice and rind. Cut and fold in the sifted flour and cut and fold in the stiffly beaten egg-w^hites. Bake in an ungreased pan in a very moderate oven, 300° to 350° F. MOCK SPONGE CAKE 3 eggs ^Yi teaspoons baking-powder I cup sugar ^ teaspoon salt y2 cup cold w^ater Yz teaspoon vanilla \V2 cups flour NEW DELINEATOR RECIPES 145 Beat the eggs, add the sugar and beat well. Add the water, alternating with the sifted dry ingredients, then the vanilla. Bake in an ungreased pan in a moderate oven (350° F.). ANGEL CAKE 9 egg-whites yi cup flour I teaspoon cream of tartar ^ teaspoon salt I cup sugar i teaspoon vanilla Beat the whites of the eggs to a froth, add the cream of tartar and beat till the eggs are stiff but not dry, then gradually add the sugar (which has been sifted twice), beating after additions. Sift the flour with the salt five times and fold it into the mix- ture. Add the vanilla. Bake in an ungreased angel-cake tin in a very moderate oven (250-320° F.) for forty-five minutes. Be careful not to jar or disturb while baking. Remove from the oven, turn the pan upside down on a wire netting or with a knife handle or some other small article inserted under the edge of the pan to permit steam to escape, and let it stand until the cake falls out. Ice placed on the bottom of the tin will hasten the release of the cake. MOCK ANGEL CAKE I cup sugar 2 teaspoons baking-powder I cup flour I cup milk y^ teaspoon salt 2 egg-whites Put dry ingredients into a bowl, mixing and sifting well. Scald the milk in a double boiler. Stir quickly into the dry ingre- dients, and take care to have no lumps. Beat the egg-whites until stiff and fold them into the batter. Bake in a loaf pan in a moderate oven (350° F.) for forty-five minutes. JELLY ROLL 3 eggs I teaspoon baking-powder y^ cup sugar 34 teaspoon salt 5 tablespoons milk i tablespoon lemon extract 13^ cups flour y2 pint jelly

Cook this with the app: pantry check, scaling, and the assistant.