Grandma Campbells Jelly Cake Food

STRAWBERRY JELLY CAKE

Steps:

• Heat oven to 350 degrees. Using baking spray, grease and flour 3 (8- or 9-inch) cake pans.
• Sift the 3 cups cake flour and the baking powder into a medium bowl. Add the salt and stir to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using an electric mixer, combine the butter and sugar. Beat on medium until light and fluffy, about 4 minutes.
• Add eggs, one at a time, beating until each is incorporated before adding the next. Add the vanilla extract.
• Reduce the mixer speed to low, and alternate adding the flour mixture and milk, one third at a time, until both are fully incorporated.
• Scrape down the mixer attachments, and the sides and bottom of the bowl. Beat just until the batter comes together. (Don't overmix.) Pour the batter evenly into the cake pans.
• Bake until the cake is browned on top, and a toothpick inserted into the middle comes out clean, about 25 minutes.
• Remove from the oven and place the cake pans on a wire rack. Let the cakes cool in the pans completely, about 30 minutes, before inverting onto the rack.
• Once the cake layers are cool, add the strawberry jelly to a small bowl and microwave in 10-second intervals, just until the jelly becomes spreadable.
• To assemble, place a layer of cake on the serving dish, then spread ½ cup of jelly on top. Repeat with the remaining two layers, adding more jelly on top to drizzle down the cake. Top with fresh, sliced strawberries.

GRANDMA KATE'S JELLY ROLL SPONGE CAKE

Steps:

• Preheat oven to 375 degrees F.
• PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11" X 17" X 1", or if using for shortcake, bake in a 9" X 13". Line bottom only with parchment if desired; set aside.
• PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
• PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
• PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
• Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
• Turn batter into prepared pan, spread gently to even thickness.
• Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
• Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
• Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
• Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1" slices.

GRANDMA CHICS JELLY ROLL 1968

Steps:

• Grease a jelly roll pan approx 10 1/2 inches by 15 1/2 inches and then line pan with waxed paper or parchment and grease paper also lightly. Pan should have one inch sides also.
• Preheat your oven to 375 degrees, moderately hot. With rack in centre of oven.
• Measure unsifted flour and place into a sifter.
• Sift flour of choice with the salt and baking powder. Sift once then return to the sifter.
• Separate whites from yolks.
• Beat egg whites until foamy in mixer bowl, sprinkle the cream of tartar over and continue to beat until stiff but not dry.
• Beat egg yolks in another bowl with the water until very light and pale yellow.
• Gradually beat the sugar into yolks, then mix in the vanilla.
• Should have a thick ribbon like egg yolks at this time.
• Sift the flour mixture for the second time directly over the yolks, about 1/4 at a time, folding in the dry ingredients to blend well, but not deflating the batter.
• When all dry is folded in the yolk mixture, then fold in the stiff whites ( not dry) , folding and blending in evenly not deflating.
• Pour batter evenly onto prepared jelly roll sheet pan.
• Bake in preheated oven about 12 to 15 minutes, test with toothpick to make sure its done.
• While cake is baking sprinkle a linen tea towel with extra granulated sugar.
• Immediately when cake is baked turn out onto the tea towel peel off the paper and with a pizza sharp cutter trim away the edges from cake.
• Beginning at the narrow edge roll up cake loosely along with the towel in between.
• Cool the cake like this on wire rack.
• Unroll cake and fill as desired.
• I myself have rolled warm cakes up differently at time.
• Sometimes I roll up loosely for five minutes, then unroll and let cool, then fill and re roll. I find it works either way.