cynupstateny
Well-known member
Such a sweet offer, it brought tears to my eyes. I've printed out almost everything in
this thread.
You folks are REALLY the best!!!
this thread.
You folks are REALLY the best!!!
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I know I haven't been here much but I hope you'll help me out anyway. i have some very
- Thread starter cynupstateny
- Start date
cynupstateny
Well-known member
One more question...do I need bread?
heather_in_sf
Well-known member
I concur, this is an amazing dish.
GayR & Pat-NoCal, U 2 are master sleuths! I finally found my old yellowed typewritten REC card as
copied from my mother's ancient Betty Crocker Cookbook and will post it here for comparison's sake, along with a few of my own notes.
Jelly Roll with Strawberries & Whipped Cream
Temperature: 375 degrees F.
Time: Bake 12 to 15 minutes.
Grease a 15-1/2 x 10-1/2-inch jelly roll pan and line bottom with greased lightweight aluminum foil or waxed paper. (Today I merely spray PAM directly on the pan and also on the parchment paper I've cut to fit the bottom of my jelly roll pan. Wigs)
Sift together and set aside:
1 cup flour, sifted (I use AP.)
1 teaspoon baking powder
1/4 teaspoon salt
Beat in small mixer bowl until very thick and lemon-colored:
3 large eggs (2/3 cup). (Note from Wigs: Let eggs come to warm room temperature before beating. Beating will take 5 minutes or so.) Gently pour beaten eggs into a large mixer bowl. Gradually beat in 1 cup sugar. Then blend in (on low speed) 1/3 cup water and 1 teaspoon vanilla extract.
Slowly mix in dry ingredients....on low speed....just until batter is smooth. Pour into prepared pan; carefully and gently spread batter to corners. Bake until top springs back when lightly touched and wooden pick inserted in center of cake comes out clean. Loosen edges and immediately turn upside down on a towel that has been sprinkled with sifted confectioners' sugar. Carefully remove paper or foil. Trim off any stiff edges, if necessary. While cake is still hot, roll cake and towel from narrow end. Cool on wire rack.
About 1 hour before serving (Note: It won't hurt to fill earlier than this B4 U serve it...Wigs), unroll cake and remove towel. Beat 1/2 cup* chilled whipping cream and 2 tablespoons confectioners' sugar in a chilled bowl with chilled beaters until stiff. Spread on unrolled cake. Arrange 2 cups sliced fresh strawberries over whipped cream. Roll up; sprinkle with sifted confectioners' sugar. Chill. Serve with additional sweetened whipped cream, if desired. 8 to 10 servings.
*NOTE: We always started with and whipped up 1 cup heavy whipping cream that we sweetened with powdered sugar and flavored with a little vanilla extract. I always felt the filling needed more than the original amount of whipping cream called for!
Enjoy! Caryn aka Wigs
copied from my mother's ancient Betty Crocker Cookbook and will post it here for comparison's sake, along with a few of my own notes.
Jelly Roll with Strawberries & Whipped Cream
Temperature: 375 degrees F.
Time: Bake 12 to 15 minutes.
Grease a 15-1/2 x 10-1/2-inch jelly roll pan and line bottom with greased lightweight aluminum foil or waxed paper. (Today I merely spray PAM directly on the pan and also on the parchment paper I've cut to fit the bottom of my jelly roll pan. Wigs)
Sift together and set aside:
1 cup flour, sifted (I use AP.)
1 teaspoon baking powder
1/4 teaspoon salt
Beat in small mixer bowl until very thick and lemon-colored:
3 large eggs (2/3 cup). (Note from Wigs: Let eggs come to warm room temperature before beating. Beating will take 5 minutes or so.) Gently pour beaten eggs into a large mixer bowl. Gradually beat in 1 cup sugar. Then blend in (on low speed) 1/3 cup water and 1 teaspoon vanilla extract.
Slowly mix in dry ingredients....on low speed....just until batter is smooth. Pour into prepared pan; carefully and gently spread batter to corners. Bake until top springs back when lightly touched and wooden pick inserted in center of cake comes out clean. Loosen edges and immediately turn upside down on a towel that has been sprinkled with sifted confectioners' sugar. Carefully remove paper or foil. Trim off any stiff edges, if necessary. While cake is still hot, roll cake and towel from narrow end. Cool on wire rack.
About 1 hour before serving (Note: It won't hurt to fill earlier than this B4 U serve it...Wigs), unroll cake and remove towel. Beat 1/2 cup* chilled whipping cream and 2 tablespoons confectioners' sugar in a chilled bowl with chilled beaters until stiff. Spread on unrolled cake. Arrange 2 cups sliced fresh strawberries over whipped cream. Roll up; sprinkle with sifted confectioners' sugar. Chill. Serve with additional sweetened whipped cream, if desired. 8 to 10 servings.
*NOTE: We always started with and whipped up 1 cup heavy whipping cream that we sweetened with powdered sugar and flavored with a little vanilla extract. I always felt the filling needed more than the original amount of whipping cream called for!
Enjoy! Caryn aka Wigs
wigs, I'm making this for bookclub next Friday. can I fill and chill the day before if I had a bit
...if I add a bit more powdered sugar to the cream? maybe some cream cheese too to firm it up a bit? I plan to spread some jam on the cake first, then the whipped cream mixture.
...if I add a bit more powdered sugar to the cream? maybe some cream cheese too to firm it up a bit? I plan to spread some jam on the cake first, then the whipped cream mixture.