Jelly Roll
3 eggs
1 ½ cups sugar
1 teaspoon orange or lemon juice
1 ½ cups cake flour
1 tablespoon grated orange or lemon rind
½ cup boiling water
¼ teaspoon salt
1 ½ teaspoon baking-powder
➔Beat egg yolks until thick, add sugar gradually, fruit juice, and rind.
Add hot water, stirring constantly. Sift flour, measure, and sift with baking-powder
and salt. Fold into egg mixture. Fold in stiffly whipped egg whites.
➔Prepare batter for New England Sponge Cake. Pour into well-oiled shallow pan.
Bake in moderate oven (315F). About 12 minutes. Remove from oven. Turn onto board covered with cloth.
Spread with jelly or jam. Roll. Wrap tightly with cloth. Allow to stand until cold.
Unwrap and sprinkle with powdered sugar.
Florance Taft Easton, Concord, Mass. SearchLight Recipe Book ©1946