A smooth way to make jellyroll


December 17, 2003|By Ellen Hawks | Ellen Hawks,SUN STAFF

Carolyn C. Hawke of Farmville, N.C., requested a recipe for a jellyroll that she once made for her six children and has lost. "It was in the '60s and I found the recipe in a small booklet which came with my blender. The batter was made in the blender and poured into a jellyroll pan."

Neil Blumenthal of Pennington, N.J., responded. He wrote: "I saw your request for the jellyroll recipe that was from a blender cookbook. I have a 45-year-old Waring blender cookbook left to me from my parents. I also still have and use the blender. The recipe is enclosed."

Jellyroll in a Blender

Makes 8 to 10 servings

4 eggs

1 cup sugar

3 tablespoons oil

1 cup pancake mix

2 tablespoons lemon juice

1 cup jelly (raspberry or other flavor, to taste), at room temperature

confectioners' sugar

First, line a 15-inch-by-11-inch jellyroll pan with waxed paper and sprinkle with flour and set aside. Preheat oven to 400 degrees.

Place all ingredients, except jelly and confectioners' sugar, in a blender. Cover and blend until smooth, about 10 seconds, stopping to stir down from the sides with a spatula if necessary. Pour batter into prepared pan.

Bake 10 to 12 minutes until lightly browned and set in the middle. Immediately turn cake out onto a dish towel generously sprinkled with confectioners' sugar. Remove waxed paper. Roll in towel. Cool. Unroll cake, spread one side with jelly and roll back up. Slice to serve.

Tester Laura Reiley's comments: "Rolling and unrolling the dish towel is a delicate procedure, as the cake could tear along the edges if it's overcooked at all. Also, peel back the waxed paper very carefully to avoid tears.

"Serve this light, festive dessert with a sprinkling of confectioners' sugar over the top, then cut the slices on a diagonal. Serve it with whipped cream and berries on the side. If desired, you could fill this airy spongecake with chocolate whipped cream or even softened ice cream instead of jelly."

Recipe requests

Dorothy T. Boone of Annapolis says she is seeking a recipe for chicken chow mein "like the one which was sold in Hutzler's basement lunchroom in the '40s. I understand the chow mein came from a Chinese restaurant. It was the most delicious I have ever eaten."

Margaret Turner of Lillington, N.C., is seeking a recipe for My Inspiration Cake, which she believes was a grand prize winner in a 1953 competition.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Names must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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