Cranberry jelly roll

Yield: 10 Servings

Measure Ingredient
\N \N From Joan's kitchen
½ cup Cake flour
½ teaspoon Baking powder
¼ teaspoon Salt
5 \N Eggs
½ cup Sugar
1 teaspoon Vanilla
\N \N Powder sugar for dusting
\N \N Filling:
1½ cup Cranberry relish or sauce
\N \N (favorite cranberry filling)

Grease a 15½ x 10 x 1 inch jelly roll pan.Line with wax paper and grease paper. Combine flour , baking powder and salt.In mixer bowl beat eggs and sugar at high speed until very pale and fluffy about 4 minutes. Gradually blend in flour and vanilla at low speed for just a few seconds. Gently fold in flour with spatula so no white streaks show. Spread batter in prepared pan and bake 350 for 12 minutes or top golden. Liberally sprinkle a large kitchen towel with powdered sugar. Invert cake onto towel. Lift off pan and remove wax paper.

Roll cake carefully in towel from long side. Place rolled cake on rack to cool. Gently unroll cooled cake and spread with favorite cranberry filling ( or any other filling of choice ) and reroll cake and place on a serving dish, seam side down. Sprinkle with powder sugar, slice and serve with whipped cream.

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