Jelly Roll

Ingredients

• Line bottom of a dripping pan with paper
• butter paper and sides of pan
• Cover bottom of pan with Cream Sponge mixture
• Spread with jam or jelly beaten enough to spread easily

Method

1. 1

   Line bottom of a dripping pan with paper; butter paper and sides of pan.

2. 2

   Cover bottom of pan with Cream Sponge mixture and spread evenly.

3. 3

   Bake 12 minutes in moderate oven (350° F.).

4. 4

   Do not overbake.

5. 5

   Turn on paper sprinkled with powdered sugar.

6. 6

   Remove bottom paper quickly; cut off thin strips from sides and ends of cake.

7. 7

   Roll in paper until serving time.

8. 8

   Work quickly or cake will crack.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 269. The excerpt below is the record exactly as published.

JELLY ROLL Line bottom of a dripping pan with paper; butter paper and sides of pan. Cover bottom of pan with Cream Sponge mixture and spread evenly. Bake 12 minutes in moderate oven (350° F.). Do not overbake. Turn on paper sprinkled with powdered sugar. Remove bottom paper quickly; cut off thin strips from sides and ends of cake. Spread with jam or jelly beaten enough to spread easily

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