Easy and Quick. CAKES SIMPLE SPONGE
Jelly Roll
Lots of fun to make and serve. See "how to roll" in sketch at left below.
1 cup SOFTASILK Flour or 1 cup GOLD MEDAL Flour
1 tsp. baking powder
1/4 tsp. salt
3 large eggs (3/4 cup)
1 cup sugar
1/3 cup water
1 tsp. vanilla
Heat oven to 375° (quick mod.). Grease a jelly roll pan, 15 1/2x10 1/2x1", and line bottom with greased brown paper or with aluminum foil. Measure flour by dip-level-pour method or by sifting (see p. 6). Blend flour, baking powder and salt; set aside. Beat eggs in small mixer bowl until very thick and lemon-colored. Pour beaten eggs into large bowl. Gradually beat in sugar. Blend in water and vanilla, on low speed. Slowly mix in dry ingredients (low speed) just until batter is smooth. Pour into pan. Bake 12 to 15 min. Loosen edges and immediately turn upside down on a towel sprinkled with confectioners' sugar. Remove paper. Trim off stiff edges. While hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake, remove towel. Spread with soft (not syrupy) jelly or filling. Roll again. If desired, sprinkle with confectioners' sugar. Cut in 1" slices. 10 to 12 servings.
Jelly Roll Jamboree
Tired of jellies and jams? Try these Fillings (p. 177).
Clear Orange
Clear Lemon
Pineapple
Chocolate Cream
To use these special fillings in a jelly roll ... roll a plain Jelly Roll (above) right after baking; let cool. Unroll. Spread with cooled filling and reroll.
Strawberry Cream Roll
Less than an hour before serving, unroll Jelly Roll (above). Spread with about 1 cup Sweetened Whipped Cream (p. 232). Sprinkle with 2 cups sliced fresh strawberries. Reroll. Chill. Serve in thick slices.
Chocolate Roll (Cherry Tree Log)
“This has always been one of the best loved desserts in our home,” says Mrs. William H. Lord of Foley, Minnesota. “Ice the roll after slicing. Then stack one slice on top of another as they are cut and spread a little Thin Chocolate Icing (p. 173) between the slices and the icing. Chill. Serve chocolate sauce over the slices.”
Make Jelly Roll (above) — except blend 1/4 cup cocoa with the dry ingredients. Unroll, removing towel. Fill with 1 cup Sweetened Whipped Filling (p. 232). Roll up carefully. Frost with Thin Chocolate Icing (p. 173). Chill thoroughly. To serve, cut in 1" slices. 10 to 12 servings.
Chocolate Ribbon Cake
Make Chocolate Roll (above) — except do not roll cake. Cut crosswise into 4 pieces, each 10x3 3/4". Stack and fill with Marshmallow Frosting (p. 184). Top with Thin Chocolate Icing (p. 173). To serve, slice or cut into squares. 12 servings.
Lincoln’s Log Cake
Bake Chocolate Roll (above). Run point of knife lengthwise in frosting to simulate bark. Decorate with candied or maraschino cherries and cut-up gumdrops shaped into leaves.
Guest’s Name Cake
Bake Jelly Roll (above). Fill (see left), roll and ice. Write names of guests with Easy Creamy Decorating Icing (p. 202) across roll name will be on each slice). Cut slices between names.
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