Here’s another scan that has a bonus recipe. Jelly Roll seemed awfully short so I thought it included the information below it, which is in fact a recipe for a Graham Torte.

A jelly roll is also known as a Swiss roll cake – the beautiful spiral rolled cakes that feature so prominently on the Great British Baking Show (yes, I am obsessed with it lol). What makes it so lovely is adding a jelly or cream filling to the cake before rolling it into a tight spiral. The type of pan used is what most of us call a baking sheet or cookie sheet – the low sided type. Apparently my Gram made these cakes often enough that my mother remembered them well. It seems the technique to rolling them nicely is a learned one. I haven’t tried it yet. On the GBBS program, the bakers roll the cake in a tea towel while warm, then unroll to spread jam/jelly or cream filling, then roll again.

The Graham torte sounds like a sweet, dense cake. For a torte, you could make two or three layers, and then separate them with whipped cream.

Jelly Roll

4 eggs

1 cup sugar

Stir good

1 cup flour

2 tsp baking powder

Roll when warm

Graham Torte

6 eggs

1 cup sugar

1/2 c sweet grated chocolate

1 lemon shell (rind?)

1 cup Graham crackers (you’d need to crush them)

1 tsp BP

1/4 lb almonds

Serve with whipped cream