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Jelly Roll Recipe
|Baking powder||1 Teaspoon|
|Eggs||4 , unbeaten|
|Granulated sugar||3⁄4 Cup (12 tbs), sifted|
|Cake flour||3⁄4 Cup (12 tbs), sifted|
|Vanilla extract||1 Teaspoon|
|Raspberry jelly/Grape / currant jelly||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1910 Calories from Fat 199
% Daily Value*
Total Fat 22 g33.6%
Saturated Fat 6.2 g31.1%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 1227.4 mg51.1%
Total Carbohydrates 400 g133.5%
Dietary Fiber 13.9 g55.5%
Sugars 267.8 g
Protein 41 g82%
Vitamin A 19.7% Vitamin C 3.4%
Calcium 57% Iron 26%
*Based on a 2000 Calorie diet
While gradually adding sugar by tablespoonfuls, beat with an egg beater until thick and lemon-colored.
Remove bowl from hot water.
Fold in flour and vanilla.
Turn into a pan 15" x 10" x 1" which has been greased, lined with waxed paper to within 1/2" of edge, and again greased.
Bake in a moderately hot oven of 400°F for 13 min.
Remove from oven, then quickly cut off crisp edges of cake.
Turn out on clean towel covered with powdered sugar; remove paper.
Spread jelly on surface.
Roll up lengthwise into a roll.
Wrap in the towel and cool on rack.
In serving, cut into crosswise slices.