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A Cookbook of Memories

Cakes, Pies and Desserts

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
1 tsp baking powder
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:
1 envelope Dream Whip 3 oz. box instant pudding powder
1 1/2 cups cold milk
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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Box 159, Fort Qu'Appelle, Saskatchewan Canada S0G 1S0
Phone: 306-332-5691 Fax:306-332-5264
Email: office@callinglakes.ca