Grandma Chics Jelly Roll 1968

Description

This is a tender sponge type cake that can be filled with preserves of your choice for an everyday family dinner. Or make a raspberry whipped cream filling recipe #373181 or chocolate whipped cream filling for a party occasion dessert. This cake instead of been rolled up, cut it into threes and make a layer cake dessert. Grandma chic makes and layers this with a warm apricot preserve for a simple everyday tea treat.

Ingredients

• Unsifted All-purpose Flour
• Baking Powder
• Salt
• Eggs
• Cream Of Tartar
• Water
• Extra Finely Granulated Sugar
• Vanilla Extract

Instructions

1. Grease a jelly roll pan approx 10 1 / 2 inches by 15 1 / 2 inches and then line pan with waxed paper or parchment and grease paper also lightly
2. Pan should have one inch sides also
3. Preheat your oven to 375 degrees, moderately hot
4. With rack in centre of oven
5. Measure unsifted flour and place into a sifter
6. Sift flour of choice with the salt and baking powder
7. Sift once then return to the sifter
8. Separate whites from yolks
9. Beat egg whites until foamy in mixer bowl, sprinkle the cream of tartar over and continue to beat until stiff but not dry
10. Beat egg yolks in another bowl with the water until very light and pale yellow
11. Gradually beat the sugar into yolks, then mix in the vanilla
12. Should have a thick ribbon like egg yolks at this time
13. Sift the flour mixture for the second time directly over the yolks, about 1 / 4 at a time, folding in the dry ingredients to blend well, but not deflating the batter
14. When all dry is folded in the yolk mixture, then fold in the stiff whites, folding and blending in evenly not deflating
15. Pour batter evenly onto prepared jelly roll sheet pan
16. Bake in preheated oven about 12 to 15 minutes, test with toothpick to make sure its done
17. While cake is baking sprinkle a linen tea towel with extra granulated sugar
18. Immediately when cake is baked turn out onto the tea towel peel off the paper and with a pizza sharp cutter trim away the edges from cake
19. Beginning at the narrow edge roll up cake loosely along with the towel in between
20. Cool the cake like this on wire rack
21. Unroll cake and fill as desired
22. I myself have rolled warm cakes up differently at time
23. Sometimes i roll up loosely for five minutes, then unroll and let cool, then fill and re roll
24. I find it works either way