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Cake Roll

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, C, E
    MineralsCopper, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. For measuring, use three tall glasses all the same size. 1. Break four egg s into glass number one.

    2. 2. Fill glass number two with sugar to same level as glass number one.

    3. 3. Fill glass number three with sifted flour to same level as glass number one.

    4. 4. Put all ingredients in mixing bowl and add 1/2 teaspoon cream of tartar.

    5. Depending on filling, add 1 teaspoon vanilla , lemon, rum or almond extract.

    Instructions Jump to Ingredients ↑

    1. Beat eggs, sugar and cream of tartar for four minutes. Add flour in three portions and mix well. Spread batter in 11“ x 15” jelly roll pan (must have 1" sides) covered with parchment paper sprayed with Pam. Bake at 375° for 15 minutes. Invert immediately on powdered sugar dusted plain cotton dish towel. Peel off parchment. Picking up towel and cake, roll them up together. Cool. Unroll cake and towel. Cake may not lie flat. Spread cake with filling and roll as tightly as possible. Fillings might include pudding, thickened fruit, flavored whipping cream with fruit and nuts, or ice cream. Too much or too chunky filling won’t roll well. Roll as tightly as possible. Sprinkle top with powdered sugar. Cut in slices. - makes about 10 slices.

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