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.
INGREDIENTS
4 eggs, separated
3/4 cup sugar
1 teaspoon vanilla
3/4 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
THE METHOD
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, fruit, cake frosting, or sweetened whipped cream, and roll it in waxed paper. Sprinkle with powdered sugar.
EVEN MORE RECIPES YOU MIGHT ENJOY:
- Rich And Moist Glazed Peach Cobbler
- Old Fashioned Bread Pudding
- Grandma’s Strawberry Shortcake
- Rich And Moist Zucchini Bread
HAPPY BAKING! Susan
I love this and the picture makes it look absolutely amazing! Can’t wait to make!
Hi Marie. I hope you enjoy it. Sometimes Grandma would use all purpose flour. And sometimes she would use cake flour.
Hi! Do you roll it with the filling while it’s still hot.
Yes, roll it while very hot.
Won’t it melt the filling if you roll it while it’s hot?
Hi Shari, I shouldn’t be so hot that you burn your hands. But you should not wait for the cake to cool before you roll it. That wouldn’t work. I never have trouble with it. I hope you enjoy it.
Fantastic recipe, Susan! Thank you for sharing.