Jelly Roll G.Desserts (Cakes, Filling, and Frostings) No.018
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|Yield: 100 Portions Each Portion: 1 Slice|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 2LB 12OZ| 2.75 Qrt | 1. Sift together flour, baking |
|Baking Powder | 1OZ| 2.33 Tbsp| powder, and salt. Set aside |
|Salt | | 2.33 Tbsp| for use in Step 4. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 3LB | 1.50 Qrt | 2. Combine eggs & sugar in mixer |
|Fresh | | | bowl. Using whip, beat at high |
|Sugar, Extra Fine Gr| 3LB | 6.75 Cup | speed 10 min or until mixture |
|anulated | | | is light & fluffy, lemon col- |
| | | | ored & thick to hold a crease. |
|--------------------|----------|----------|-----------------------------------|
|Warm Water | 1LB | 2.00 Cup | 3. Combine water and vanilla; add |
|Vanilla Extract | 2OZ| 0.25 Cup | slowly to egg mixture while |
| | | | beating at low speed. Do not |
| | | | overmix. |
| | | | 4. Add dry ingredients gradually |
| | | | to egg mixture while beating |
| | | | at low speed; beat only until |
| | | | ingredients are blended. |
| | | | 5. Pour 2 1/4 qt (about 2 lb 8oz) |
| | | | batter into each lightly |
| | | | greased, paper-lined pan. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Confectioners| 12OZ| 3.00 Cup | 6. Cakes should be put into oven |
|, 6X | | | at 5 minute intervals to allow |
| | | | time to roll each cake while |
| | | | hot. Bake 9 to 10 minutes or |
| | | | until done. |
|--------------------|----------|----------|-----------------------------------|
|Jelly, Strawberry | 7LB 8OZ| 3.00 Qrt | 7. Prepare work table for rolling |
| | | | jelly roll while cake is bak- |
| | | | ing... CONTINUED |
| | | | 8. Place 4 sheets of paper, |
| | | | slightly larger than sheet |
| | | | pan horizontally on the work |
| | | | table. Sprinkle generously |
| | | | with powdered sugar. |
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VARIATION
1. CHOCOLATE CREAM-FILLED CAKE ROLL: Follow Steps 1 thru 7.
Prepare 1 1/4 recipe Chocolate Cream Filling (Recipe No.
G-38-2 or G-38-3). In Step 8, omit jelly; spread 2 1/4 cups
filling per cake. Follow Step 9. Refrigerate. Follow
Step 10.
2. CHOCOLATE NUT CREAM-FILLED CAKE ROLL: Follow Steps 1 thru 7.
Prepare 1 1/4 recipe Chocolate Cream Filling (Recipe No.
G-38-2 or G-38-3). In Step 8, omit jelly; spread 2 1/4 cups
filling per cake. Use 1 lb (1 qt) chopped, unsalted nuts;
sprinkle 1 cup over filling on each cake. CONTINUED.
3. CHOCOLATE NUT CREAM-FILLED CAKE ROLL: CONTINUED: Follow
Step 9. Refrigerate. Follow Step 10.
4. VANILLA CREAM-FILLED CAKE ROLL: Follow Steps 1 thru 7.
Prepare 1 1/4 recipe Vanilla Cream Filling (Recipe No.G-38
or G-38-6). In Step 8, omit jelly; spread 2 1/4 cups filling
per cake. Follow Step 9. Refrigerate. Follow Step 10.