A Country Garden Journal may earn commission for purchases made after clicking links on this page. Learn More. This comes at no extra cost to you.
GRANDMA’S “NO CRACK” JELLY ROLL
My Grandma just had a knack for finding recipes that were perfect every time. She was always so proud of this recipe for a Jelly Roll that she guaranteed wouldn’t crack as you rolled it up.
The neighbors envied! The relatives begged! And she graciously shared her treasured find with anyone who asked. She got this recipe in 1938.
4 eggs, separated
3/4 cup sugar
1 teaspoon vanilla
3/4 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Click on any image to find out more about the item! #ad
Beat egg yolks until light. Add sugar gradually, and then the vanilla.
When blended, add flour that has been sifted with baking powder and salt.
Lastly, fold in the egg whites that have been whipped until stiff, but not dry.
Line a 15 inch by 10 inch pan with heavily buttered paper. Pour in batter and bake in 350 degree oven for about 8 to 12 minutes.
NOTE: Your oven might bake differently from mine. It may take more or less baking time than this.
While the cake is hot, trim the hard edges, spread cake with jelly, jam, or a cake filling, and roll it in waxed paper. Sprinkle with powdered sugar.
HAPPY BAKING! Susan