Grandma Chics Jelly Roll 1968 |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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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 Raspberry Party Cake Filling 1968 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:
2/3 cup unsifted all-purpose flour or 3/4 cup unsifted pastry flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
3 large eggs, separated |
1/4 teaspoon cream of tartar |
2 tablespoons water |
3/4 cup extra finely granulated sugar |
1 teaspoon vanilla extract |
Directions:
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. Pan should have one inch sides also.
2. Preheat your oven to 375 degrees, moderately hot. With rack in centre of oven.
3. Measure unsifted flour and place into a sifter.
4. Sift flour of choice with the salt and baking powder. Sift once then return to the sifter.
5. Separate whites from yolks.
6. Beat egg whites until foamy in mixer bowl, sprinkle the cream of tartar over and continue to beat until stiff but not dry.
7. Beat egg yolks in another bowl with the water until very light and pale yellow.
8. Gradually beat the sugar into yolks, then mix in the vanilla.
9. Should have a thick ribbon like egg yolks at this time.
10. 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.
11. When all dry is folded in the yolk mixture, then fold in the stiff whites ( not dry) , folding and blending in evenly not deflating.
12. Pour batter evenly onto prepared jelly roll sheet pan.
13. Bake in preheated oven about 12 to 15 minutes, test with toothpick to make sure its done.
14. While cake is baking sprinkle a linen tea towel with extra granulated sugar.
15. 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.
16. Beginning at the narrow edge roll up cake loosely along with the towel in between.
17. Cool the cake like this on wire rack.
18. Unroll cake and fill as desired.
19. I myself have rolled warm cakes up differently at time.
20. Sometimes I roll up loosely for five minutes, then unroll and let cool, then fill and re roll. I find it works either way.
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