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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