Who knows!
If anyone has the answer, email me!
While we're pondering this enigma, why not listen to a fine selection from Mr. Joel’s catalog while delighting in your jelly roll.
The following recipe was taken from the "Best-Ever Cake Decorating" book, page 11. Authors: Angela Nilsen & Sarah Maxwell 1999 Barnes & Noble Books ISBN: 0-7607-1458-4

I highly recommend this book if you are into baking.
It’s packed full of many great recipes and wonderful decorating ideas.

Jelly Roll

Ingredients

4 large eggs, separated
1/2 cup superfine sugar
1 cup flour
1 tsp baking powder

Storing And Freezing

Jelly rolls and other fat-free sponges do not keep well, so if possible bake on the day of eating. Otherwise, wrap in plastic wrap or foil and store in an airtight container overnight or freeze for up to three months.

1. Preheat the oven to 350F. Grease a 13 x 9 inch jelly roll pan, line with waxed paper and grease the paper.

2. Whisk the eggs whites in a clean, dry bowl until stiff. Beat in 2 tbsp of the sugar.

3. Place the egg yolks, remaining sugar and 1 tbsp water in a bowl and beat for about 2 minutes until the mixture is pale and leaves a thick trail when the beaters are lifted.

4. Carefully fold the beaten egg yolks into the egg white mixture with a metal spoon.

5. Sift together the flour and baking powder. Carefully fold the flour mixture into the egg mixture with a metal spoon.

6. Pour the cake mixture into the prepared pan and then smooth the surface, being careful not to press out any air.

7. Bake in the center of the oven for 12-15 minutes. To test if cooked, press lightly in the center. If the cake springs back it is done. It will also start to come away from the edges of the pan.

8. Turn the cake out on to a piece of waxed paper lightly sprinkled with superfine sugar. Peel off the lining paper and cut off any crisp edges of the cake with a sharp knife. Spread with jam or jell, if wished, and roll up, using the waxed paper as a guide. Leave to cool on a wire rack.

Vary the flavor of a traditional jelly roll by adding a little grated orange, lime or lemon rind to the basic mixture.

Mully’s Filling Ideas

Personally my favorite filling for the jelly roll is Strawberry Whipped Cream. I use the heavy whipping cream and very ripe strawberries, mashed or puréed.

Chocolate Mousse makes another great filling.
Try using Giradelli chocolate for an extra special taste in your favorite mousse recipe.

Jelly Rolls are versatile. The possibilities are endless. Get creative and invent your own special filling

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