A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Beat the yolks until light
Then add the sugar
Then add two tablespoonfuls of water, a pinch of salt
Lastly stir in the flour, in which there should be a heaping teaspoonful of baking powder
The flour added gradually
Bake in long, shallow biscuit-tins, well greased
Turn out on a damp towel on a bread-board
Cover the top with jelly, and roll up while warm
Modern guidance to help you succeed with this vintage recipe
Rolling the cake while still warm takes advantage of the pliable nature of hot cake structure—the starches remain soft and flexible before they fully set during cooling. The damp towel creates steam that keeps the exterior moist and prevents cracking. Beating egg yolks separately (rather than whole eggs) creates a tighter, more rollable crumb structure by limiting air incorporation, while the baking powder provides just enough lift without creating a fragile, airy texture that would crack when rolled.
This cake is best assembled and served the same day. However, you can bake the cake, roll it (without filling) in the damp towel, and store it wrapped at room temperature for up to 8 hours. Unroll gently, fill with jelly, and re-roll before serving.
Store the filled jelly roll wrapped in plastic wrap at room temperature for up to 2 days. The cake will soften slightly as moisture from the jelly migrates into the cake. Do not refrigerate, as this will dry out the cake and make it tough.
AI-generated tips from Chef Cecil's culinary database
This cake is best assembled and served the same day. However, you can bake the cake, roll it (without filling) in the damp towel, and store it wrapped at room temperature for up to 8 hours. Unroll gently, fill with jelly, and re-roll before serving.
Store the filled jelly roll wrapped in plastic wrap at room temperature for up to 2 days. The cake will soften slightly as moisture from the jelly migrates into the cake. Do not refrigerate, as this will dry out the cake and make it tough.
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