Photo: Jelly Roll Recipe
A 1944 vegetable shortening advertisement claimed that their product produced lighter cakes without even creaming the shortening to soften it. To prove it, they offered this Jelly Roll recipe that beats the shortening with the dry ingredients and half of the eggs using an electric mixer.
Ingredients
- 1 cup sifted cake flour (sift before measuring)
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup softened butter or vegetable shortening (or a mixture)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup confectioners' sugar
- 1 cup seedless red raspberry or apricot jam
Directions
Preheat oven to 375 degrees F. Grease a jelly roll pan; line with parchment or waxed paper and grease paper.
Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the butter, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter.
With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain.
Spread batter into the prepared pan and bake until the center springs back when lightly pressed,
about 15 minutes.
Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel. Quickly, remove parchment, trim off crisp cake edges, spread cake with jam, and roll up using towel as an aid. Tightly roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise.
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By 3RiversCook
Lytle, TX
on May 20, 2010
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This jelly roll is wonderful I have made it 5 times using this recipe. I don't understand what the problem was with the other reviews. It is moist and it keeps for a few days most jelly rolls don't and I have made other recipes that crack when you roll and I have not had this problem with this recipe. I followed it exactly I used butter not shortening. I always allow my eggs to sit for an hour at room temp. My friends and family love it.
By ddbrown48_11602023
andover, NY
on January 24, 2009
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this was easy to put together, however even using greased parchment paper the cake stuck when it was removed. It also fell apart in several places when trying to roll it up. I will not use this recipe or recommend it.
By aechl
Colchester, VT
on December 01, 2007
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I don't know where the 5 star ratings came from, but this is a terrible recipe! I made it exactly according to the recipe, and it didn't rise and crumbled to bits when I tried to roll it up. It didn't taste sweet, and all in all, it was a total disaster.
Try finding a different recipe. This was my first attempt at a jelly roll, and I was so sad that it didn't work! I am going to try the Paula Deen Jelly roll recipe next...
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