Jelly Roll Variation

INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                 TEMPERATURE:  375 F. OVEN
1.  SIFT TOGEHTER FLOUR, BAKING POWDER, AND SALT.  SET ASIDE FOR USE
IN STEP 4.
2.  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.
3.  COMBINE WATER AND VANILLA; ADD SLOWLY TO EGG MIXTURE WHILE BEATING
AT LOW SPEED. DO NOT OVERMIX.
4.  ADD DRY INGREDIENTS GRADUALLY TO EGG MIXTURE WHILE BEATING AT LOW
SPEED;
BEAT ONLY UNTIL INGREDIENTS ARE BLENDED.
5.  POUR 2 1/2 QT (ABOUT 2 LB 8 OZ) BATTER INTO INTO EACH LIGHTLY GREASED
PAPER LINED PAN.
6.  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.
7.  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.
8.  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.
9.  WHILE CAKE IS STILL HOT, ROLL TIGHTLY, USING PAPER TO ASSIST IN
SHAPING AND MOLDING AN EVEN ROLL. REFRIGERATE.
10.  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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