Your name can’t be Morton, or you’d know enough to roll over.
From: “The General Foods Kitchens Cookbook”
By: The women of General Foods Kitchens
Published by: Random House, Inc.
Library of Congress Catalog Card Number: 59 – 1084
Individual Jelly Rolls
1/2 cup sifted cake flour
1/2 teaspoon double-acting baking powder
Dash of salt
2 eggs, unbeaten (at room temperature)
1/2 cup sugar
1/2 teaspoon vanilla (Real, not artificial.)
3/4 to 1 cup tart red jelly
Measure sifted cake flour. Combine baking powder, salt, and eggs in bowl. Beat with rotary egg beater, adding sugar gradually, until mixture becomes thick and light colored. Gradually fold in flour and vanilla. Turn into 15 × 10-inch pan, which has been lined on bottom with paper. Bake in hot oven (400° F.) for 10 minutes.
Turn cake out onto cloth, which has been sprinkled with confectioners’ sugar. Quickly remove paper and cut off crisp edges of cake. Then roll cake, rolling cloth up in cake. Let cool on cake rack about 10 minutes. Unroll and cut lengthwise, then crosswise twice, to make 6 pieces of equal size. Spread each with jelly and roll into individual jelly rolls. Sprinkle with additional confectioners’ sugar. Wrap in cloth until ready to use. Makes 6 servings.