JELLY ROLL No. 1

Ingredients

• I lb. of sugar
• i lb. of flour
• 12 eggs
• I oz. baking powder
• vanilla flavor

Method

1. 1

   Sift the baking powder in the flour; beat the sugar and eggs together, and add the flavor and flour.

2. 2

   Spread the mixture with a palette knife on the paper very thin, and bake at 400 to 450 degrees Fahrenheit.

3. 3

   When done, turn at once over on a paper dusted with sugar; wet the paper, remove it quickly and spread the cake over with a soft preserve or jelly, and roll up tightly.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 43. The excerpt below is the record exactly as published.

i lb. of flour 12 eggs I oz. baking powder vanilla flavor JELLY ROLL No. 2, I lb. of sugar i}4 lb. flour i oz. baking powder 5 eggs a pint milk Sift the baking powder in the flour; beat the sugar and eggs together, and add the flavor and flour. For the second mixture, add the flour, and mix the milk afterwards. Spread the mixture with the palette knife on the paper very thin, and bake in 400 to 450 degrees Fahrenheit. When done, turn at once over on a paper dusted with sugar; the paper side up. Wet the paper, remove it quickly and spread the cake over with a soft preserve or jelly, and roll up. Roll it up tight, so it keeps its shape in the paper. A better mixture is made with sixteen eags to the pound of flour and sugar; beaten up like No. 244, warm and cold, and made and rolled as de- scribed above, Lately the large bakeries and caterers are mak- ing a variety of fancy rolls in this manner. In place of using a plain jelly or jam, the cream fillings and cream icings are used, and the rolls are iced with almond and cream icings and rolled in chopped nuts, which makes a very rich looking roll. If the creams are used as given in the chapter of Fillings, you can make Vanilla Cream Roll, Chocolate Cream Roll, Nut Cream Roll, etc. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 37 Fill the roll with the creams, and ice when cold with chocolate, vanilla, or caramel icing; or spread with a light jam or jelly, and roll in cocoa- nut; or fill with nut or almond cream, or icing; spread the outside with a thin almond icing and roll in chopped nuts. Use Cream No. 157 for the Floradora Cream Roll. Another variety of these rolls are made with two colors; one part of the mixture is colored pink or chocolate. Two thin sheets are put to- gether with jelly; another coat of jelly or cream is spread on the top, and both sheets are rolled up together. Another way is to roll one small roll of one color inside of another roll; the outside can be masked with jam, or iced with fondant or other icing, and decorated with fancy piping and with French fruits. These fancy rolls are sold as Swiss Roll, Paris Roll. Princess Roll, etc. 305— PUNCH CAKE. Take some left-over sponge, pound or white cakes, and cut up in half-inch dice. Make a thin syrup with one pint of water and one pound of granulated sugar, add the juice and grated rind of one orange or lemon and a glass of good rum. Moisten the cake with this syrup and mix to- gether. Line a square pan with a thin sheet of (sponge cake on bottom and sides; spread with jam or jelly and put in the moistened cake. Take another thin sheet of sponge cake, spread with jelly, and put with the jelly inside on top of the moistened cake. Press well together, put another heavy pan on top, with a weight to press down, and let stand for some time to make it firm; then turn the pan upside down on a board and ice with a punch icing, flavored rum and lemon. 306— HARLEQUIN CAKE. This cake is made in the same manner as the Punch Cake, using cakes of different colors, pink, white, dark and yellow, cut in dice and mixed with a fruit syrup, or with diluted jelly, and fill into a pan lined same as for Punch Cake. Ice in different colors same as in No. 266. These cakes are very useful to dispose of left-over cakes. Another cake of this kind can be made, using crumbs. Mix with a few chopped nuts and raisins, add a good flavor of spices, and moisten with syrup or wine sauce, and finish same way as for Punch or Harlequin Cake. 307— NEAPOLITAN CAKE. For this cake you require four different kinds of cake. A solid Pound and Lady Cake mixture are the best. Color one part chocolate, one part pink, leave one part white and one part yellow. Cut the cake in one-inch square strips, and jam the pieces together, placing a thin two-inch strip of sponge cake on the bottom and top. Mask the square with Almond Icing No. 216, and put in the oven to color lightly. Let cool and ice in three colors with fondant or water icing. 308— DEVIL'S CAKE. Bake three layers from mixture No. 279, or from plain Chocolate or Spice Cake mixtures. Spread with chocolate filling, and ice with a very dark chocolate icing. 309— BOSTON CREAM PUFFS. ECLAIRS, Make the mixture No. 102 or 103. Lay out with bag and plain tube in the size of large drops on greased and dusted pans; brush over with eggs and bake in 400 degrees Fahrenheit. When done cat on the sides and fill with pastry cream. The puffs may also be filled with whipped cream, sweetened and flavored. Cut out a round piece from the top and fill with cream. Dress the Eclairs on the pans in finger shape; let stand for a while before baking, and bake in a slower heat than the puffs; fill with cream and ice with choco- late, vanilla, etc , etc. 310— LADYFINGERS. SAVOY BISCUIT. BISCUIT CUILLIERE. Prepare mixture No. 250 or 249, and with bag and tube lay out fingers on paper. Sift over with powdered sugar. Shake off the surplus sugar; put the paper on pans and bake in 400 degrees Fahrenheit. Let ccol and take off the fingers, wetting the paper on the underside, and stick two together. 311— SMALL FANCY CAKES FROM SPONGE MIXTURES. A variety of small cakes can be made from the sponge mixtures; making plain drops and sprinkle with nuts and almonds. Spread the bottom with jelly when baked and stick two together; or, make drops in bean shape, put two together v/ith almond paste and ice with chocolate, white, yellow, pink or light green. Other drops are scooped out and filled with cream or jam, iced and decorated like the other small cakes, as I have suggested in No. 275. 312— OTHELLOS. ALSO MIXTURE FOR AFRICANS AND DESDEMONAS. 9 ozs. of sugar 14 ozs. of flour vanilla flavor

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