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Light Jelly Roll Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.8905
Energy (kCal)764.224
Carbohydrates (g)63.9735
Total fats (g)33.5295
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat eggs until foamy, then beat in sugar. | 2. Sift flour, baking powder and salt together and beat into egg mixture. | 3. Blend in vanilla. | 4. Grease a jelly roll pan, 17 by 11 inches. | 5. Spread with wax paper, grease paper, then sprinkle with flour. | 6. Pour batter into prepared pan and bake in oven preheated to 400 degrees until cake springs back when pressed with finger, 10 - 20 minutes. | 7. Turn cake out onto tea towel sprinkled with icing sugar. | 8. Roll up the shorter side, using towel to push cake into place, then unroll, trim off crisp edges, spread with jelly or jam, and roll up. Eat ends yourself. | 9. Let cool on rack. | 10. Ice with a chocolate butter icing if desired, I like it dusted with powdered sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 6 429.0 2.16 37.68 28.53
    sugar 1 cup granulated 319.8 60.008 10.01 4.992
    cake pastry flour 1 cup 0.89 0.0 0.198 0.005
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    salt 1 pinch - - - -
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    fruit jelly 1 0.89 0.0 0.198 0.005

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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