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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Turn of the century cookbooks featured Jelly Rolls, but today, sadly, they are almost forgotten. This one was rediscovered in a handwritten recipe that was faded and tucked inside a 1931 edition of a cookbook. Its' time to bring igt back to life. Ingredients:
3 eggs |
1 1/2 cups sugar |
1 tsp orange or lemon juice |
1 1/2 cups cake flour |
1 tbs orange or lemon zest |
1/2 cup boiling water |
1/4 tsp salt |
1 1/2 tsp baking powder |
confectioners sugar |
Directions:
1. New England Sponge Cake
2. Beat egg yolks until thick (reserve whites)
3. add sugar gradually, fruit juice and zest.
4. Add hot water, stirring constantly.
5. sift flour, measure, and sift with baking powder and salt, fold into egg mixture.
6. Fold in stiff whipped egg whites.
7. Pour into shallow pan (approximately 11 x 15 ) which has been lined with greased parchment or baking paper.
8. Bake at 375 for about 12 minutes or until top springs back when lightly touched. Loosen edges and immediaetly turn upside down on a towel sprinkled with confectioners sugar
9. Carefully remove baking paper and trim off any crisp or stiff edges.
10. While still hot ,spread with your choice of jelly, jam or marmalade and roll cake from narrow end.
11. Wrap tightly with cloth and allow to stand until cold.
12. Unwrap and sprinkle with powdered sugar.Cut into 1 inch slices.
13. Garnish with whipped cream, if desired.
14. Note: Many recipes roll the cake without jam or jelly and wrap in cloth until cool then add jam or jelly and roll again. This two-step method works, but may result in cracks in the cake from handling so much. Your choice.
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