| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
INSTRUCTIONS
SIFT TOGEHTER FLOUR, BAKING POWDER, AND SALT. SET ASIDE FOR USE IN
STEP 4. COMBINE EGGS AND SUGAR IN MIXER BOWL. USING WHIP, BEAT AT
HIGH SPEED 10 MINUTES OR UNTIL MIXTURE IS LIGHT AND FLUFFY, LEMON
COLORED, AND THICK ENOUGH TO HOLD A CREASE. COMBINE WATER AND VANILLA;
ADD SLOWLY TO EGG MIXTURE WHILE BEATING AT LOW SPEED. DO NOT OVERMIX.
ADD DRY INGREDIENTS GRADUALLY TO EGG MIXTURE WHILE BEATING AT LOW
SPEED; BEAT ONLY UNTIL INGREDIENTS ARE BLENDED. POUR 2 1/2 QT (ABOUT 2
LB 8 OZ) BATTER INTO INTO EACH LIGHTLY GREASED PAPER LINED PAN. CAKES
SHOULD BE PUT INTO OVEN AT 5 MINUTE INTERVALS TO ALLOW TIME TO ROLL
EACH CAKE WHILE HOT. BAKE 9 TO 10 MINUTES OR UNTIL DONE. PREPARE 1 1/4
RECIPE VANILLA CREAM FILLING (RECIPE NO. G-38, G03801 OR G03806).
PREPARE WORK TABLE FOR ROLLING JELLY ROLL WHITE CAKE IS BAKING. PLACE
4 SHEETS OR PAPPER, SLIGHTLY LARGER THAN SHEET PAN, HORIZONTALLY ON
THE WORK TABLE; SPRINKLE GENEROUSLY WITH POWDERED SUGAR. TURN BAKED
CAKE UPSIDE DOWN IMMEDIATELY ONTO PAPER COVERED WITH POWDERED SUGAR.
REMOVE PAPER LINER AS QUICKLY AS POSSIBLE. BE CAREFUL NOT TO TEAR
CAKE. SPREAD 2 1/4 CUPS FILLING PER CAKE. WHILE CAKE IS STILL HOT,
ROLL TIGHTLY, USING PAPER TO ASSIST IN SHAPING AND MOLDING AN EVEN
ROLL. REFRIGERATE. WHEN READY TO SERVE, REMOVE PAPER; SPRINKLE WITH
POWDERED SUGAR. CUT 25 SLICES. (ABOUT 1 INCH THICK ) PER ROLL. Recipe
Number: G01803 SERVING SIZE: 100 From the <Army Master Recipe Index
File> (actually used today!). Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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