Jelly Roll Variation

Ingredients

2 cups WATER, WARM
30 EGGS SHELL
2 3/4 pounds FLOUR GEN PURPOSE 10LB
3 pounds SUGAR, GRANULATED 10 LB
12 pounds oz SUGAR, POWDER 2
3 pounds qt JAM CHERRY 1 JAR
2 ounces IMITATION VANILLA
1/2 ounce SALT TABLE 5LB

Preparation

1
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :1. SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT. SET ASIDE FOR USE IN STEP 4.
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2. COMBINE EGGS AND SUGAR IN MIXER BOWL. USING WHIP, BEAT AT HIGH SPEED 10 MINUTES OR UNTIL MIXTURE IS LIGHT AND FLUFFY. LEMON COLORED, AND THICK ENOUGH TO HOLD A CREASE.
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3. COMBINE WATER AND VANILLA; ADD SLOWLY TO EGG MIXTURE WHILE BEATING AT LOW SPEED. DO NOT OVER MIX.
4
4. ADD DRY INGREDIENTS GRADUALLY TO EGG MIXTURE WHILE BEATING AT LOW SPEED; BEAT ONLY UNTIL INGREDIENTS ARE BLENDED.
5
5. POUR 2 1/4 QT (ABOUT 2 LB 8 OZ) BATTER INTO EACH LIGHTLY GREASED PAPER-LINED PAN.
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6. CAKES SHOULD BE PUT INTO OVEN AT 5 MINUTE INTERVALS TO ALLOW TIME TO ROLL EACH CAKE WHILE HOT. BAKE 9 TO 10 MINUTES OR UNTIL DONE.
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7. PREPARE WORK TABLE FOR ROLLING JELLY ROLL WHILE CAKE IS BAKING.
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PLACE 4 SHEETS OF PAPER, SLIGHTLY LARGER THAN SHEET PAN, HORIZONTALLY ON THE WORK TABLE; SPRINKLE GENEROUSLY WITH POWDERED SUGAR.
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8. TURN BAKED CAKE UPSIDE DOWN IMMEDIATELY ONTO PAPER COVERED WITH POWDERED SUGAR. REMOVE PAPER LINER AS QUICKLY AS POSSIBLE. BE CAREFUL NOT TO TEAR CAKE. SPREAD 3 CUPS JELLY EVENLY ON EACH CAKE.
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9. WHILE CAKE IS STILL HOT, ROLL TIGHTLY, USING PAPER TO ASSIST IN SHAPING AND MOLDING AN EVEN ROLL. COOL.
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10. WHEN READY TO SERVE, REMOVE PAPER; SPRINKLE WITH POWDERED SUGAR.
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CUT 25 SLICES (ABOUT 1 INCH THICK) PER ROLL.
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SERVING SIZE: 1 SLICE

Tools

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Yield:

100.0 servings

Added:

Saturday, December 26, 2009 - 2:55am

Creator:

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