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Document Id : 1566
File Type : PDF
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Jelly Roll Recipe
JELLY ROLL
4 egg whites, stiffly beaten
3/4 c. fine sugar
4 egg yolks
1/2 tsp. lemon flavoring or juice
3/4 c. sifted pastry or cake flour
3/4 tsp. baking powder
1/4 tsp. salt
Icing sugar
Beat egg whites till stuff but not dry, beat in sugar gradually and beat until very stiff. Beat egg yolks until very thick and fold into the beaten whites, add lemon flavoring. Mix and sift flour, baking powder and salt onto egg mixture, fold in.
Turn into greased and lined (with wax paper) 15" x 10" pan and bake at 400F. for 10 minutes or until cake springs back when lightly touched. Turn out immediately on towel liberally dusted with icing sugar. Remove wax paper, roll up in a towel. Cool. Unroll and spread with jam or jelly. Using a towel to guide the cake, reroll. Roll onto serving plate with the seam facing down. Dust top with icing sugar.
4 egg whites, stiffly beaten
3/4 c. fine sugar
4 egg yolks
1/2 tsp. lemon flavoring or juice
3/4 c. sifted pastry or cake flour
3/4 tsp. baking powder
1/4 tsp. salt
Icing sugar
Beat egg whites till stuff but not dry, beat in sugar gradually and beat until very stiff. Beat egg yolks until very thick and fold into the beaten whites, add lemon flavoring. Mix and sift flour, baking powder and salt onto egg mixture, fold in.
Turn into greased and lined (with wax paper) 15" x 10" pan and bake at 400F. for 10 minutes or until cake springs back when lightly touched. Turn out immediately on towel liberally dusted with icing sugar. Remove wax paper, roll up in a towel. Cool. Unroll and spread with jam or jelly. Using a towel to guide the cake, reroll. Roll onto serving plate with the seam facing down. Dust top with icing sugar.
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