Frank's Recipes! Jelly Roll for 100

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Jelly Roll for 100

Servings: 100 Portions (4 Pans)
Portions: 1 Slice Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

3 quart (2 lb 12 oz) flour, wheat, cake, sifted
2 1/4 tablespoon (1 oz) baking powder
2 1/4 teaspoon (1/2 oz) salt
1 1/2 quart (30 eggs) eggs, whole, beaten
6 3/4 cups (3 lb) sugar, granulated
2 cups (1 lb) water, warm (100 degrees F.)
4 tablespoon (2 oz) vanilla
2 1/2 cups (12 oz) sugar, powdered, sifted
2 1/2 quart (6 lb 9 oz or 3-No. 2 1/2 can) jelly

Sift together flour, baking powder and salt twice. Set aside.

Combine eggs and sugar in 20 quart mixer bowl; heat over hot water until warm (110 degrees
F.), stirring constantly. Using whip, beat at high speed for 10 minutes or until mixture
is fluffy, lemon colored and thick enough to hold a crease.

Combine water and vanilla; add slowly to egg mixture while beating at low speed. Do not
overmix. Add flour mixture gradually into egg mixture while beating at low speed; beat
only until all ingredients are blended. Pour 2 1/4 quart (2 1/2 lb) batter into each
lightly greased, paper lined pan. Cakes should be put into oven at 5 minute intervals to
allow time to roll each cake while hot. Bake 9 to 10 minutes.

Prepare work table for rolling jelly roll while cake is baking. Place 4 sheets of paper,
the same size as the sheet pan, horizontally on the work table and sprinkle generously
with powdered sugar. Cut baked cake loose from pan and turn at once onto paper covered
with sugar. Cover cake with pan until ready for rolling. Remove pan and paper liner
while cake is still hot. Spread each cake evenly with 2 1/2 cups jelly.

Roll tightly, using paper to assist in making a tight roll. Wrap paper carefully around
roll, shaping and molding to form an even tight roll. Cool. Remove paper and sprinkle
with sugar. When ready to serve, cut 25 slices per roll.

NOTE:
Vanilla or Chocolate Cream Filling may be used instead of jelly. Prepare 1 recipe and
spread 1 3/4 cups filling per cake.