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Jelly Roll
Source: U.S. Department of Defence

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DESSERTS (CAKES AND FROSTINGS) No.G 033 00
JELLY ROLL
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
240 cal
53 g
3g
2g
59 mg
120 mg
32 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
3 lbs
2 qts 3 cup
BAKING POWDER
1-1/8 oz
2-1/3 tbsp
SALT
1/2 oz
3/8 tsp
EGGS,WHOLE,FROZEN,BEATEN,ROOM TEMPERATURE
3 lbs
1 qts 1-5/8 cup
SUGAR,GRANULATED
3 lbs
1 qts 2-3/4 cup
WATER,WARM
1 lbs
2 cup
EXTRACT,VANILLA
1-7/8 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
SUGAR,POWDERED,SIFTED
12-2/3 oz
3 cup
JELLY
8 lbs
3 qts
Method
1 Sift together flour, baking powder and salt. Set aside for use in Step 4.
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.
3 Combine water and vanilla; add slowly to egg mixture while beating at low speed. Beat at low speed. DO NOT OVER MIX.
4 Add dry ingredients gradually to egg mixture while beating at low speed; beat only until ingredients are blended.
5 Lightly spray each pan with non-stick cooking spray. Pour about 2-1/4 quarts batter into each lightly sprayed, paper-lined pan.
6 Cakes should be put in oven at 5 minute intervals to allow time to roll each cake while hot. Bake 9 to 10 minutes or until done in
375 F. oven.
7 Prepare work table for rolling jelly roll while cake is baking. Place 4 sheets of paper, slightly larger than sheet pan, horizontally on
work table; sprinkle generously with powdered sugar.
8 Turn baked cake upside down immediately onto paper covered with powdered sugar. Remove paper liner and pan as quickly as
possible. Be careful not to tear cake. Spread 3 cups jelly evenly on each cake.
9 While cake is still hot, roll tightly, using paper to assist in shaping and molding an even roll. Cool.
10 When ready to serve, remove paper; sprinkle cake with powdered sugar. Cut 25 slices, about 1-inch thick, per roll.



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Jelly Roll

Yield: 100 Portion: 1 Slice
Calories: 240 cal
Carbohydrates: 53 g
Protein: 3g
Fat: 2g
Cholesterol: 59 mg
Sodium: 120 mg
Calcium: 32 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 3 lbs 2 qts 3 cup
BAKING POWDER 1-1/8 oz 2-1/3 tbsp
SALT 1/2 oz 3/8 tsp
EGGS,WHOLE,FROZEN,BEATEN,ROOM TEMPERATURE 3 lbs 1 qts 1-5/8 cup
SUGAR,GRANULATED 3 lbs 1 qts 2-3/4 cup
WATER,WARM 1 lbs 2 cup
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
SUGAR,POWDERED,SIFTED 12-2/3 oz 3 cup
JELLY 8 lbs 3 qts

Method:
1 Sift together flour, baking powder and salt. Set aside for use in Step 4.
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.
3 Combine water and vanilla; add slowly to egg mixture while beating at low speed. Beat at low speed. DO NOT OVER MIX.
4 Add dry ingredients gradually to egg mixture while beating at low speed; beat only until ingredients are blended.
5 Lightly spray each pan with non-stick cooking spray. Pour about 2-1/4 quarts batter into each lightly sprayed, paper-lined pan.
6 Cakes should be put in oven at 5 minute intervals to allow time to roll each cake while hot. Bake 9 to 10 minutes or until done in
375 F. oven.
7 Prepare work table for rolling jelly roll while cake is baking. Place 4 sheets of paper, slightly larger than sheet pan, horizontally on
work table; sprinkle generously with powdered sugar.
8 Turn baked cake upside down immediately onto paper covered with powdered sugar. Remove paper liner and pan as quickly as
possible. Be careful not to tear cake. Spread 3 cups jelly evenly on each cake.
9 While cake is still hot, roll tightly, using paper to assist in shaping and molding an even roll. Cool.
10 When ready to serve, remove paper; sprinkle cake with powdered sugar. Cut 25 slices, about 1-inch thick, per roll.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cakes_and_frostings/jelly_roll.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence