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Cake Roll Recipe

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This recipe for Cake Roll, by , is from A Plateful of Kurfman Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, August 31, 2009


3/4 C sifted cake flour
3/4 tsp baking powder
1/4 tsp salt

4 eggs
3/4 C sugar
1 tsp vanilla

Beat 4 eggs till lemon color. Gradually add sugar and beat till thick and light colored. Gradually fold in flour mixture. Add vanilla. Grease 15 1/2 x 10 1/2 x 1 pan (I use a cookie sheet with sides). Line pan with waxed paper or brown paper sack that has been greased good. Pour batter into pan. Bake at 400 for 13 minutes. Turn cake out onto cloth that has been sprinkled with powdered sugar. Remove paper and trim edges if they are brown and crusty. Roll like a jelly roll, rolling cloth up with the cake.
This is to be done as soon as you take it from the oven. After rolling cool thoroughly. While cake is cooling:
1 pkg (3 oz) jello raspberry or strawberry in 1 C boiling water.
1 pkg (10 Oz) frozen raspberries or strawberries (coordinate with jello flavor). Stir until frozen fruit separates. Let stand until thickened, stirring occasionally. Then unroll cake, spread with fruit filling and roll again. Spread whipped topping over all. Chill and keep in refrigerator. Slice like a jelly roll to serve.




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