Ingredients for Grandma Chics Jelly Roll 1968
- Unsifted All Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Eggs
- 1/2 teaspoon cream of tartar
- 1/2 cup water
- Extra Finely Granulated Sugar
- Vanilla Extract
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How to Make Grandma Chics Jelly Roll 1968
- Preheat oven to 375°F (190°C). Grease and flour a 10 1/2 x 15 1/2 inch jelly roll pan. Line with parchment paper, greasing lightly.
- Sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- In a large bowl, beat 6 large egg whites with 1/2 teaspoon cream of tartar until stiff peaks form.
- In a separate bowl, whisk together 6 large egg yolks, 1/2 cup water, and 1 1/2 cups granulated sugar until pale and thick.
- Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the yolk mixture, folding gently until just combined.
- Carefully fold in the beaten egg whites until no streaks remain.
- Pour batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, sprinkle a clean kitchen towel generously with granulated sugar.
- Immediately after baking, invert the cake onto the sugared towel. Carefully peel off the parchment paper.
- Using a sharp knife or pizza cutter, trim the edges of the cake.
- Starting from the narrow end, gently roll the cake up in the towel. Cool completely on a wire rack.
- Unroll the cake and fill with your choice of preserves, whipped cream, or other desired filling.
- Reroll loosely if desired and serve!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
75g
Fat
3g
Carbs
9g
