Old Fashioned Jelly Roll

The following recipe is one my Mom used the way that one would use a white cake mix today. She'd bake it in a spring-form cake pan, fill it with fruit or pudding, and decorate it with whipped cream. It also served well as a jelly roll which she usually filled with chocolate pudding. I checked the Mennonite Treasury of Recipes and found about 8 variations of it in there, so I don't know how far back it goes in our ethnic history. I was wishing I had coconut cream pie filling on hand, but I didn't, so I made a vanilla pudding and beat some whipped cream into it.

Ingredients:

1 c sugar
4 egg yolks
4 Tbsp water
2 Tbsp lemon juice
1 tsp vanilla
1 cup flour
1 tsp baking powder
4 egg whites, beaten

Method:

Mix sugar and egg yolks
well, add water, lemon juice
and vanilla. Add combined
dry ingredients. Fold in
beaten egg whites with a
spatula. Pour into large
cookie sheet, lined with greased
wax paper.

Bake at 350F for 15 - 20
min. Turn out onto clean,
damp tea towel or towel
sprinkled with icing
sugar. Peel back paper.
Roll up with towel,
starting at narrow end.
Cool.

Unroll, spread with favorite cooled pudding and roll up again. Transfer log onto serving platter, using end of towel to left, then slide out from underneath. Dust with plain confectioners sugar. using a small sieve. Refrigerate.









Enjoy!