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A sort of Swiss Roll ('Jelly' is a thick-cut jam)
Beat eggs and sugar until thick. Add water, then flour, baking powder and salt, sifted together. Line cookie sheet with waxed paper and rub with oil then flour. Pour in batter. Bake in quick oven 425°, 12 - 15 minutes. Turn on cloth on which you have sifted powered sugar. Trim edges and spread with jelly or lemon sauce and roll in cloth.
Lemon Sauce for Jelly Roll
Grated rind and juice of one lemon
Cook ingredients until thick. Cool. This is enough for two jelly rolls. Will keep in refrigerator.
Recipe by Mrs. Walter Prichard
Thanks to Sarah White for helping with this recipe