Ledyard Fair Association meetings are open to the public.
Meetings are held on the third Tuesday in the Morgan Barn (on the Fairgrounds)
Association Meetings start at 7:00 p.m.
Board Meetings start at 8:00 p.m.
Member of the Association of CT Fairs
Help support the Ledyard Fair by visiting our sponsors:
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Thank you to our generous sponsor
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Select "Ledyard Fair" under Charity Name.
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Raspberry Jelly Roll
3/4 cup sugar
4 eggs
1 teaspoon vanilla
3/4 cup unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
Other ingredients
Confectioner's sugar for dusting
One 10 oz. jar Polaners All Fruit spreadable raspberry
Preheat oven to 375 degrees. Use a 10 1/2" X 15 1/2" X 1" baking sheet.
Grease the baking sheet lightly, then line the bottom with a long strip of waxed paper that extends over the ends of the pan. also grease the wax paper and dust with flour.
Have all ingredients at room temperature.
Sift the sugar. Beat until light 4 egg yolks and add sugar gradually. Beat until creamy then add vanilla and mix well. Sift before measuring all purpose flour. Re-sift with baking powder and salt. Gradually add the flour mixture to the egg mixture, beat until smooth. Whip 4 egg whites until stiff but not dry. Lightly fold them into the cake batter. Pour batter into the pan so it covers the entire pan evenly.
Bake for about 12 minutes. Loosen the edges as soon as the cake comes out of the oven. Reverse the pan onto a clean towel that has been dusted with some confectioner's sugar. Immediately peel off paper. Trim any crusty edges and roll the unfilled cake while it is hot with the towel.
Place the cake, still wrapped in the towel on a rack to cool. When the cake is cool, it is ready to fill. Unroll the cake and fill it with the raspberry filling, spreading filling evenly over the entire cake and roll it again using the towel. When the cake is filled and rolled, place it on a serving plate with loose edges down. Lightly dust the cake with confectioner's sugar to enhance appearance.
Submit one whole 8" cake for judging.
