Recipes for a Crowd

1 Sift together flour, baking powder and salt. Set aside for use in Step 4.
2 Combine eggs and sugar in mixer bowl. Using whip, beat at high speed 10 minutes or until mixture is light and fluffy, lemon
colored, and thick enough to hold a crease.
3 Combine water and vanilla; add slowly to egg mixture while beating at low speed. Beat at low speed. DO NOT OVER MIX.
4 Add dry ingredients gradually to egg mixture while beating at low speed; beat only until ingredients are blended.
5 Lightly spray each pan with non-stick cooking spray. Pour about 2-1/4 quarts batter into each lightly sprayed, paper-lined pan.
6 Cakes should be put in oven at 5 minute intervals to allow time to roll each cake while hot. Bake 9 to 10 minutes or until done in
375 F. oven.
7 Prepare work table for rolling jelly roll while cake is baking. Place 4 sheets of paper, slightly larger than sheet pan, horizontally on
work table; sprinkle generously with powdered sugar.
8 Turn baked cake upside down immediately onto paper covered with powdered sugar. Remove paper liner and pan as quickly as
possible. Be careful not to tear cake. Spread 3 cups jelly evenly on each cake.
9 While cake is still hot, roll tightly, using paper to assist in shaping and molding an even roll. Cool.
10 When ready to serve, remove paper; sprinkle cake with powdered sugar. Cut 25 slices, about 1-inch thick, per roll.