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---------- Recipe via Meal-Master (tm) v8.05
Title: Jellyroll Layer Cake
Categories: Cakes
Yield: 1 servings
6 Eggs
1 2/3 c Sugar
2 c Self-rising flour
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground allspice
2/3 c Water
2 ts Vanilla extract
2 tb Powdered sugar; 2 to 4
English toffee frosting
; see recipe for
Chocolate curls (optional)
Recipe by: Southern Living
Grease bottom and sides of two 15- x 10- x 1-inch jellyroll
pans with vegetable oil; line with wax paper, and grease
and flour wax paper. Set aside.
Beat eggs at high speed of an electric mixer until foamy.
Gradually add 1-2/3 cups sugar, beating until mixture is
thick and lemon colored (about 5 to 6 minutes). Sift flour
and spices together. Gradually fold flour mixture, water,
and vanilla into egg mixture. Spread batter evenly into
prepared pans. Bake at 375 degrees for 8 to 10 minutes.
Sift powdered sugar in a 15- x 10-inch rectangle on each of
2 towels. When cakes are done, immediately loosen from
sides of pan, and turn each out on a sugared towel. Peel
off wax paper. Trim 1/8 inch from edges of cake, using a
long serrated knife. Starting at narrow end, roll up cake
and towel together; chill.
Carefully unroll chilled cakes. Cut each cake lengthwise
into 3 equal strips. Spread each cake strip with about 1/3
cup English Toffee Frosting; set aside remaining frosting.
Gently roll up one cake strip jellyroll fashion starting at
narrow end. Set roll upright in center of serving plate.
Starting where roll ends, wind second cake strip around
first roll. Repeat until all 6 strips are used.
Spread top and sides of cake with remaining frosting.
Arrange chocolate curls in a pattern on top, if desired.
Chill cake several hours before serving. Yield: one
8-inch cake.
NOTE: On the outside, Jellyroll Layer Cake looks like any
other cake, but slicing reveals vertical, not horizontal
layers. The layers are baked in a jellyroll pan, sliced,
then rolled in the traditional manner, adding a new strip
where the rolled strip ends
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