Recipe: Jelly Roll with White Icing (1970's)

JELLY ROLL

1 cup Robin Hood All-Purpose Flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs
2 Tbsp. water
1 tsp. vanilla
3/4 cup sugar
3/4 cup raspberry jelly
White Icing (recipe follows)
chopped Diamond Walnuts (for topping)

Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto waxed paper. Add baking powder and salt to flour (not sifted) and stir to blend.

Combine eggs, water and vanilla in mixing bowl. Beat with electric mixer at high speed until thick (about 4 minutes). Add sugar gradually, continuing to beat until light and fluffy. Add blended dry ingredients to egg mixture. Mix until smooth, using low speed on electric mixer. Pour into greased, waxed paper-lined l0x15-inch jelly roll pan.

Bake at 400 degrees F for 12-15 minutes. Loosen edges and turn out of pan immediately onto a tea towel sprinkled with powdered sugar. Remove waxed paper and trim rough edges from cake. Roll up in tea towel and place on rack to cool.

Unroll and spread evenly with raspberry jelly. Roll up carefully. Frost top and sides of jelly roll with White Icing. Sprinkle with walnuts.

WHITE ICING

1 1/2 cups powdered sugar
2 Tbsp. cream or milk
2 Tbsp. soft butter or margarine
1/2 tsp. vanilla
1/2 cup chopped Diamond Walnuts

Combine sugar, milk, butter, and vanilla and mix until smooth.

Makes 8-10 servings
From: Recipelink.com
Source: International Milling Co., and Diamond Walnut Growers, 1970's