Preheat oven to 325\u00b0F. Lightly grease a large baking dish. Spread jam over base of prepared dish. Arrange sliced jelly roll over top.
Whisk together eggs, cream, vanilla and granulated sugar. Carefully pour over jelly roll. Sprinkle top with raw sugar. Bake for 40-45 mins, or until just set at the center. Let cool for 5 mins. Serve.
Cook pudding as directed.
Cool.
Slice jelly roll about 1/4 inch thick.
Place in 9-inch square pan.
Pour pudding over jelly roll.
Top with Cool Whip.
Line 13 x 9 x 2-inch pan with sliced jelly roll.
Mix vanilla pudding according to instruction.
Pour over jelly roll.
Add thick layer of preserves and top with whipped cream.
Sprinkle chopped nuts and sliced strawberries on top.
Cut jelly roll in thin slices.
Line punch bowl.
Be sure you can see red layer on sides of bowl.
Cover thinly with strawberry topping.
Layer with pudding, then Cool Whip, few cherries and nuts until bowl is full.
Makes a large bowl.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
When cake is done, flip over onto towel and lift off cake pan. Then, remove paper and with towel in place roll lengthwise. Keep rolled up until cooled then unroll and fill with icing. Use 1/2 icing on inside and remainder on top.
Icing:
1/4 cup cocoa
1 cup powdered sugar
1/4 melted butter
2 TBS water
melt butter with water, add cocoa and powdered sugar. Let cool slightly before glazing.
mooth.
Pour into lined jelly roll pan with aluminum foil or
10 by 1-inch jelly roll pan lined with waxed paper
Or use a full-size jelly roll and freeze any leftover cake
Beat egg whites and 1/2 cup sugar until they form fluffy peaks.
Beat egg yolks, 1/4 cup sugar and vanilla until light yellow.
Fold egg whites into egg yolks and add flour.
Pour onto cookie sheet which is greased and has wax paper in it.
Bake at 350\u00b0 until done.
Remove from cookie sheet onto lightly powdered sugar towel and remove wax paper.
Roll up in towel and let cool for 5 minutes.
Unroll and put jelly on it.
Then roll it up again without the towel.
Place toothpicks in it to help hold it together.
o 400\u00b0.
Grease jelly roll pan, then cover with waxed
Mix flour, baking powder and salt.
Beat egg until thick.
Add sugar (a tablespoon at a time).
Blend in vanilla.
Mix to dry mixture.
Spread batter in 15 x 10-inch jelly roll pan, greased and lined with wax paper.
Bake 12 to 15 minutes at 400\u00b0.
Turn warm cake on towel.
Sprinkle with confectioners sugar.
Trim edges off.
Spread with jelly; roll up.
10 1/2 inch jelly roll pan, or line pan with
Beat eggs.
Add sugar and salt; mix well until sugar is all melted.
Sift flour and cream of tartar together; add to mixture, then beat well.
Add soda, dissolved in warm water.
Spread into greased and floured jelly roll pan or cookie sheet.
Cook for 10 to 15 minutes at 375\u00b0.
Turn onto towel; spread jelly of choice and roll up quickly.
Cover bottom of jelly roll pan (15 1/2 x
75 degrees. Thoroughly grease a jelly roll pan approximately 10\" by 15
y 15 1/2 inch jelly roll pan, or spray with Pam
o 375\u00b0.
Line jelly roll pan with foil or wax
Preheat oven to 400\u00b0.
Grease a 10 x 15 x 1-inch jelly roll pan.
Line with paper or foil; grease top of lining.
Sift flour once to measure.
Combine baking powder, salt and eggs in top of double boiler over water.
Beat with electric hand mixer on high for 3 minutes.
Add sugar gradually.
Remove from heat; beat 2 more minutes, adding flour and vanilla.
Pour batter on a clean dish towel dusted with confectioners sugar.
Remove paper.
Spread with jelly and roll up.
Wrap with dish towel to cool.
15 x 11-inch jelly roll pan lined with greased wax