Jelly Roll

Ingredients

• 4 eggs
• 5 tbsp. sugar
• 9 tbsp. flour
• 1 tsp. baking powder
• ½ tsp. vanilla

Method

1. 1

   Bake in a hot oven for about ten minutes.

2. 2

   Turn on a damp cloth, cut off side edges, cover with jelly, and roll in cloth for ten minutes.

3. 3

   Remove cloth and roll in pulverized sugar.

Nutrition per serving

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 10. The excerpt below is the record exactly as published.

JELLY ROLL 3/4 c. sugar 3 eggs 4 tbsp. water 2 tsp. baking powder 1 c. flour — Mrs. I. N. Corey. 22 THE RELIEF SOCIETY COOK BOOK ENGLISH FRUIT CAKE 1 lb. butter 6 tbsp. sweet milk 1 lb. light brown sugar 3 lbs. currants 9 eggs 2 l°s- raisins 1 lb. flour Vi lb- nuts 2 tsp. mace V2 lb. ground citron 2 tsp. cinnamon 1 tsp. soda Cream butter, add sugar gradually and beat thoroughly. Separate eggs and beat, add to first mixture. Then add milk and fruit, first mixed with a little flour. Flour mixed and sifted wit> mace, cinnamon and soda. Put in 1 big pan or 4 loaf pans, and bake 2 or 3 hours in a very slow oven, about (250 to 300) — Mrs. A. E. Taylor PINEAPPLE UPSIDE DOWN CAKE In a heavy frying pan, slowly melt a piece of butter the size of an egg, stir into this a generous 1 c. brown sugar, and pat well to cover the bottom of the pan. Cut 4 slices of pineapple into small pieces and arrange over sugar. Sprinkle a few walnuts over this, set aside and mix the following: 3 eggs 1 c. sugar 1 c. pastry flour 6 tbsp. pineapple juice Beat the eggs separately. To the Whites add one half the sugar and beat again. To the yolks add the other half of the sugar and beat vigorously, then add the pineapple juice and beat again. Combine the two mixtures and fold in the flour. Pour this batter over the mixture in the pan and bake in a slow oven from forty-five minutes to one hour. If baked too fast th? brown sugar gets hard. Serve with whipped cream. Will make eight generous servings. — Mrs. Bessy Bcal CHERRY CAKE V2 c. shortening 1 j L» c. sugar 1 c. stoned and cut cherries, either black or white 1 c. chopped nuts 3 c. flour 3 tbsp. sourcream 3 eggs 1 tsp. soda 1 tsp. cinnamon V2 tsp. each of nutmeg and cloves ^tsp. salt Flavor with vanilla Cream the shortening and sugar, add the cream and eggs. Then the cherries. Next add the flour with which the spices, soda and salt has been sifted. Add the nuts last. — Lucy H. Ostler. CAKES 23 GOLD LOAF CAKE Yolks of 8 eggs llU c. sugar 2-3 c. water 2-3 c. butter 2V2 c. sifted pastry flour 3 level tsp. Royal B. P. 1 tsp. vanilla Sift the flour once, then measure, add the baking powder and sift three times. Sift the sugar, then measure. Cream the butter and sugar thoroughly. Beat the egg yolks with a dover egg beater until thick and lemon colored. Add these to the butter and sugar and stir thoroughly. Add the water and flour alternately then flavor and stir very hard. Put in a slow oven until raised to the top of the pan and then increase the heat and brown. Bake from 40 to 60 minutes in a loaf pan. A fine cake to bake when making angel food cake. — Mrs. C. L. Miller. RASPBERRY SHORT CAKE 2 c. sifted pastry flour SAUCE l/2 tsp. salt y2 c. butter 2 level tsp. baking powder 1 c. sugar y2 c. butter 1 c. raspberry pulp Yolk of 1 egg White of 1 egg y2 c. milk, or more as needed 1 c. raspberries '4 c. sugar Sif* together, three times, the flour, salt and B. P. Work in the butter. Beat the egg yolk, add the milk and stir to a dough, using more milk if needed. Divide into 2 parts, knead the larger part slightly and roll to fit a pan. Spread the berries over it and sugar. Knead the second part and set over the berries. Bake about half an hour. Serve with hot sauce. SAUCE — Cream the butter, add the sugai. Then gradually the marked sifted berry pulp. Add the whites of egg last, beaten dry. This makes a light fluffy sauce. — Mrs. Lorenzo Jensen. BROWNIE 1 c. sugar y2 c. flour lA c. melted butter j ■_> c. chopped nuts 2 eggs 1 tsp. vanilla 2 squares melted chocolate Beat eggs, add sugar, melted chocolate, butter etc. Bake in square tin, buttered and floured, for twenty minutes. — Mrs. Nathan Levina. 24 THE RELIEF SOCIETY COOK BOOK CHOCOLATE NOUGAT CAKE l2 c. shortening 2-3 c. raisins 1 c. sugar 1 j -2 c. flour 2 eggs 2-3 c. walnuts 2 sq. chocolate 1 tsp. vanilla 1 c. buttermilk 1 tsp. soda 1 tsp. Royal B. P. Cream shortening, and sugar. Add well beaten egg yolks and melted chocolate. Alternate sifted dry ingredients and milk, raisins and nuts, chopped fine. Add vanilla and fold in stiffly beaten egg whites. Bake in loaf tin. — Mary P. Cannon. ICE BOX CAKE 3 eggs IV2 dozen lady fingers 4 rounding tbsp. sugar 1 tsp. vanilla 4 tbsp. water V2 cake sweet chocolate Boil sugar and water 5 minutes. Add the chocolate which has been melted over hot water. Add unbeaten egg yolks and beat 10 minutes. Add vanilla, a pinch of salt and fold in the stiffly beaten egg whites. Line a loaf pan with oil paper. Cover the bottom of the pan with split lady fingers, putting the flat side down. Pour V2 of the filling over these and then place another layer of lady fingers, then other half of the filling. Let stand in ice box at least 12 hours. Cut in two inch slices and serve with whipped cream. — Mrs. Frank Kelley. JELLY ROLL 4 eggs 5 tbsp. sugar 9 tbsp. flour 1 tsp. baking powder

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