3 pounds eggs (about 27 total)
3 pounds granulated sugar
1 tablespoon vanilla
24 ounces cake flour
2 tablespoons cream of tartar
2 tablespoons baking powder
2 teaspoons salt
1 quart Custard Filling (or Jelly Filling)
1 pound powdered sugar
Servings: 48
1. Beat eggs on high speed for 1-2 minutes, using flat beater.
2. Add sugar and vanilla to eggs. Beat 10-15 minutes.
3. Mix dry ingredients. Fold on low speed into egg-sugar mixture.
4. Scale batter, 1 lb 14 oz per pan, into four greased 12x18x2-inch baking pans lined with baking liners. Bake at 375°F for 12 minutes.
5. When baked, turn onto a cloth or heavy paper covered with powdered sugar. Quickly remove baking liners and trim edges if hard. Immediately roll cakes tightly.
6. When cooled but not cold, unroll, spread with jelly or Custard Filling, 1 cup per roll. Roll firmly and wrap with waxed paper.
7. Sprinkle top of each roll with 4 oz powdered sugar. Slice each roll into 12 portions.
Yield: 4 pans
Notes: May be baked in two 18x25x1-inch pans, scaled 3 lb 12 oz per pan.
VARIATION:
Apricot Roll. Cover cakes with Apricot Filling and roll. Cover outside with sweetened whipped cream or whipped topping and toasted coconut.
3 pounds granulated sugar
1 tablespoon vanilla
24 ounces cake flour
2 tablespoons cream of tartar
2 tablespoons baking powder
2 teaspoons salt
1 quart Custard Filling (or Jelly Filling)
1 pound powdered sugar
Servings: 48
1. Beat eggs on high speed for 1-2 minutes, using flat beater.
2. Add sugar and vanilla to eggs. Beat 10-15 minutes.
3. Mix dry ingredients. Fold on low speed into egg-sugar mixture.
4. Scale batter, 1 lb 14 oz per pan, into four greased 12x18x2-inch baking pans lined with baking liners. Bake at 375°F for 12 minutes.
5. When baked, turn onto a cloth or heavy paper covered with powdered sugar. Quickly remove baking liners and trim edges if hard. Immediately roll cakes tightly.
6. When cooled but not cold, unroll, spread with jelly or Custard Filling, 1 cup per roll. Roll firmly and wrap with waxed paper.
7. Sprinkle top of each roll with 4 oz powdered sugar. Slice each roll into 12 portions.
Yield: 4 pans
Notes: May be baked in two 18x25x1-inch pans, scaled 3 lb 12 oz per pan.
VARIATION:
Apricot Roll. Cover cakes with Apricot Filling and roll. Cover outside with sweetened whipped cream or whipped topping and toasted coconut.
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