Grandma Chics Jelly Roll 1968

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

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

Recipe

• 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.