Jelly Roll

Ingredients

• Beat egg until light
• add the sugar gradually
• then add the milk
• flour sifted with baking-powder and salt
• and lastly the butter (melted)

Method

1. 1

   Line bottom of dripping-pan with buttered paper.

2. 2

   Spread mixture evenly in pan and bake for 12 minutes in a moderate oven.

3. 3

   Turn on cheesecloth or paper sprinkled with powdered sugar, remove paper, spread with jelly or jam, and roll.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 24. The excerpt below is the record exactly as published.

Jelly roll . . . Layer cake . . Cup cakes I . Cup cakes II . Loaf cake . . Sour- milk cake Coffee cake. . White layer caki White cake . . Chocolate cake :. itsp. ■■ Jtsp. :. itsp. :. itsp. ^ itsp. ;. itsp. :. itsp. :. itsp. ;. itsp. :. itsp. General Directions. All ingredients should be measured before the mixing is begun. Eggs should be washed and broken into a cup one at a time to test them before putting them into a bowl together. Cake-pans should be buttered and floured or lined with paper, which should project over two sides. The paper and unprotected ends of pan should then be buttered. Oven should d,:...l,CjOO^:;Ic 52 THE PRACTICAL COOKBOOK be ready when cake is mixed. Except where otherwise directed, the butter should be well creamed and sugar added to it grad- ually. For Jelly roll and Cup cakes I the yolk and white of the egg should be beaten together. In all the other recipes the well-beaten yolks should be stirred into the butter and sugar, then the milk and sifted dry ingredients added alter- nately. If fruit, nuts, or coconut are to be used, they should be floured with a little of the flour and added next. Then fold in the whites of the eggs (beaten stiff) and flavor. Bake according to special directions. After baking is almost completed, test by inserting a clean wooden toothpick into the center of the loaf. If dry, cake is done. It should be well browned and elastic, and should shrink fronrt pan ; there should be no singing sound. The oven should be carefully regulated while cake is baking. Divide the approximate time required into quarters. During the first quarter the cake should rise but not brown ; during the second the cake should continue to rise and begin to brown in spots ; during the third the rising should be completed and an even brown color develop ; during the fourth the cake will shrink slighdy and dry off. The oven heat may be decreased during this last period if necessary. For variety, |- to i c. currants, raisins, or citron (cut fine), \ c, chopped nuts, or \ c. shredded coconut may be added to Cup cakes /, Cup cakes II, Loaf cake. Sour-milk cake, or Coffee cake. All may be frosted if desired except Coffee cake. Jelly roll. Beat egg until light and add the sugar gradu- ally ; then add the milk, flour sifted with baking-powder and salt, and lastly the butter (melted)

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