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A Cookbook of
Memories
Cakes,
Pies and Desserts
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JELLY ROLL
Margaret Lukey, Weyburn, SK
| 10 - 12 egg yolks (works well
with Angel Cake) |
1 cup cake flour |
| 1 cup sugar |
1 tsp vanilla or lemon
flavouring |
| 1/2 cup thick cream |
(For chocolate jelly roll, exchange 1/4 cup cocoa for
1/4 cup flour) |
| 1 tsp baking
soda |
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| 1 tsp baking powder |
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| Beat yolks until light. Gradually add sugar. Add
cream. Sift together flour, baking powder and soda. Add to first
mixture. Add flavouring. Bake 20 minutes in a 350( oven. Remove
from pan and roll in tea towel which has been sprinkled with
icing sugar. When cool, unroll and fill with jam or lemon
filling. (I use lemon pie filling.) |
| For frozen log filling: |
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| 1 envelope Dream Whip |
3 oz. box instant pudding powder |
| 1 1/2 cups
cold milk |
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| Beat at high speed
for 4 - 6 minutes. Spread in roll and on top. Place in freezer
and serve as frozen dessert. |
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