Jelly Roll

Ingredients

• 4 beaten eggs
• 1 cup cake flour
• 1 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla

Method

1. 1

   Beat eggs until thick, add sugar slowly and beat until fluffy.

2. 2

   Add vanilla, then add sifted dry ingredients at once.

3. 3

   Beat until just smooth.

4. 4

   Grease jelly roll pan.

5. 5

   Pour in batter and bake at 375°F for 12 minutes.

6. 6

   Turn out on towel sprinkled with powdered sugar, remove paper immediately.

7. 7

   Cut off crusty edges, roll with jelly and cool on rack.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 8. The excerpt below is the record exactly as published.

cups cake flour 3 stiffly beaten egg whites 26 COFJEE CAKE 1/4 cup shortening 1/3 cup sugar 1 teaspoon vnnilla 1 egg 1/3 cup strawberry jrm Cream shortening pjid sugar, add egg. Sift dry- ingredients and add altema.tely with milk to creamed ingredients. Pour in 8 in, pnn rjid spread jam on top. How mix together 2 tahlespoons sugar, 1/4 cup flour, 1/2 teaspoon cinnojnon, 3 taMespoons hut tor until crumhly and sprinkle on top. Bake at 57? for 20 min. Mrs. Ben Skinner EAISIIT CAKE 1 cup hutter or other shortening 2 cups sugar 2 eggs 4 cups plain flour 1 1/2 tea,spoons soda 1 cup raisin water 1 teaspoon cinnamon 1 teaspoon grorjid spice 1/2 teaspoon grated nutmegs Cook raisins in v/ater 15 min. Cool. Cream "butter and sugar, add eggs and 1 cup raisin water; sift flour and soda together, use part of flour to roll raisins in, add to cake miirture, then rest of flour and spices and mix v/ell. Line niid grease 1 large or 2 medium- sized layer pans, md halre slowly until done. i>^s. David Bond 1 cup flour 11/2 tea-spoons hakiiig pov/der 1/4 teaspoon salt 1/3 cup milk JELLY HQLL 27 4 "beaten eggs 1 cup coke flour 1 cup sugar l/4 teaspoon salt 1 teaspoon "balcing powder 1 teaspoon vmilla Beat eggs until thick^ add sugar slov/ly and "beat until fluffy. Add vanilla, then add ril sifted diy ingredients at once. Beat until just smooth. Do not overheat, G-rease jelly roll p^ji. Lino ^^dth wajced pr^er. Pour in hatter and hrke at 375^ for 12 minutes. Then turn out at once on towel sprir^ed vdth powdered sugar and remove paper immediately to pull off crust. Cut off crusty edges. Start with short end and roll in towel and cool on rack.. uTien cool unroll rnd spread vdth favorite jelly and ro-roll. Mrs. Ben Skinner POUiTD CAKS, 1 3/4 cups hutter 2 cups sugcr 8 eggs 4 cups sifted flour 1 teaspoon haking powder Cream hutter, add sugar slowly rnd heat well, until" veiy creamy. Separate eg:sS. I'old yolks in Dutter - and sugar; heat v/ell. Add flour rjid hoking pov/der slowly; mix v/ell. Pold in egg whites. Bake at 300^ 1 hr. md 45 min. Cook in tuhe pan, i^ell greased hottom lined \/ith hrown paper. Mrs. C. B. Mason HIl^T:. To cut a fresh calcc use a wot knife. . , . 28 PIES m.010 Biimii omMi pie 1/2 cup sugar 1/3 cup comstnTch 1/4 teaspoon soil 1 1/4 cups Carnation nilk Mised v/ith: 2 1/2 cups v/ater 2 eggs 3 triblespoons iDuttcr 1/2 teaspoon vmilla 2 ncdiun brjianas 1 9 in. crust "brJrcd or crunb shell Mix cornstarch, sugar and salt in top of double "boiler. Add nilk, ni:: v;cll. Cook over hot water until thick, stirring constajitly. Add snail oxiount of hot nilk. Cook 4-5 nin. longer and renove fron heat. Stir in "but- ter and vanilla» Cool and then pour rcnri.ning filling over "bananas. Just "before serving top vrith whipped croan, Ethel Mcachrn liEI^iOlT TART 1 1/2 cups grrjiulatod sugar 1/2 cup flour 2 ta'blespoons cornstardi 1/2 teaspoon salt 2 1/2 cups "boiliiig v/ater 3 eggs separated 8 ta'blespoons Icnon juice 6 ta'blespoons grriiulated 2 taiblo spoons grated lenon riiid sugar Make and "bc-jke the tart shells (pie crust for 1 9 in. pie will nalrc 12 tarts). In a sauce pan coribine 1 1/2 cups sugar, flour, ' cornstarch, r^Jid salt. Add "boiling v/ater, stirring constantly. Cook 10 nin. (lev/ heat), stirring until thickened. Beat egg yoU^is, gradually pour hot nixture over then, stirring constantly. He turn fil- ling to low heat rnd cook 5 nin. Then add lenon juice and rind. Pour into shells ond cover v/ith neringuo of egg whites, 6 taolespoons sugar. Kitty ¥illinns 29 CAVALIER PIS SUPEEH-IE 3 cups uhippin-^ crenn 2 teaspoons vrjiilla 4 egg- yolks 'beaten 2 pinches of salt 2 ta"ble spoons unflavorcd. 1/2 cup v/arm vrater gelatin Bitter chocolate, e^rated 1 9 in. pic shell "bd-cd Confoct loners' sugar to taste T/hip 2 cups of crean v;ith sw^ar ojid a,dd whipped egg yojlzz to the \;hippcd croon. Told in vanilla ruid salt, Dib'jolve gelatin in v;ater and add to whipped crean.. Pour into crust rnd chill ujitil firn in refrigerator. After pic is firn, v/hip renaini.ig cup of crean, add sugnr, and spread on top qf pie. Grate "bitter chocolate over the top. Serve chilled. This is one of the f anous pies served at the Cavalier Hotel at Virginia, Beach, Va* Mrs. Steve Marpnic IILIVIDU/iL PIZZA PL:S 1 cm (8 oz.) ready to iDalic "biscuits 1 crai (6 02 c) torn to pe.stc 1/2 cup sbroddod shrrp processed cheese . . : 1/2 teappcon olive or salad oil 10 fillets of cjichovies or sardine strips Srlt c>nd Oregano E.0II or pat "biscuits to 5 in« rounds. Place on uri- greased cookie sheets. Spread v/lth tonato paste. Sprinld.c v/ith scJLt, a "bit of oregano, a^id choc sc. Drizzle v/ith olive or saJLad oil. Center with ancho^T* fillets or sardine strips. Balce in hot oven 450*^ 10 nin. Goxnish vdth pra^slcy aiid olives, 'if desired. Md^es 10 servings* MrG» John H. ICing pscj^ OR BLACi: \imm: PE 20 Pdtz crackers crum'blGd 1 cup GUgar less 3 taMe spoons 1 cup chopped pecans or v/alnuts 3 egg v/hltes "beaten until stiff iDut not dry- Mix together and put in greased pie pan. Bake 20-25 ninutes in 375^ oven. Top \dth v/hipped crean and grate chocolate on this. CHESS PIE 1 ci:gp dark "brown sugar 1 Clip v/hite sugar 3 eggs 1 stick "butter or nargarine 1 tablespoon crean 1 teaspoon vanilla

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