Recipe#245

Servings: YIELD: 100 Portions (4 Pans)
Portions: 1 Slice Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

INGREDIENTS

3 qt. (2 lb 12 oz) flour, wheat, cake, sifted
2 1/4 tbsp. (1 oz) baking powder
2 1/4 tsp. (1/2 oz) salt
1 1/2 qt. (30 eggs) eggs, whole, beaten
6 3/4 cups (3 lb) sugar, granulated
2 cups (1 lb) water, warm (100 degrees F.)
4 tbsp. (2 oz) vanilla
2 1/2 cups (12 oz) sugar, powdered, sifted
2 1/2 qt. (6 lb 9 oz or 3-No. 2 1/2 cn) jelly

INSTRUCTIONS

Sift together flour, baking powder and salt twice. Set aside.

Combine eggs and sugar in 20 qt. mixer bowl; heat over hot water until warm (110 degrees F.), stirring constantly. Using whip, beat at high speed for 10 minutes or until mixture is fluffy, lemon colored and thick enough to hold a crease.

Combine water and vanilla; add slowly to egg mixture while beating at low speed. Do not overmix. Add flour mixture gradually into egg mixture while beating at low speed; beat only until all ingredients are blended. Pour 2 1/4 qt. (2 1/2 lb) batter into each lightly greased, paper lined pan. Cakes should be put into oven at 5 minute intervals to allow time to roll each cake while hot. Bake 9 to 10 minutes.

Prepare work table for rolling jelly roll while cake is baking. Place 4 sheets of paper, the same size as the sheet pan, horizontally on the work table and sprinkle generously with powdered sugar. Cut baked cake loose from pan and turn at once onto paper covered with sugar. Cover cake with pan until ready for rolling. Remove pan and paper liner while cake is still hot. Spread each cake evenly with 2 1/2 cups jelly.

Roll tightly, using paper to assist in making a tight roll. Wrap paper carefully around roll, shaping and molding to form an even tight roll. Cool. Remove paper and sprinkle with sugar. When ready to serve, cut 25 slices per roll.

NOTE: Vanilla or Chocolate Cream Filling may be used instead of jelly. Prepare 1 recipe and spread 1 3/4 cups filling per cake.