Jelly roll cake

Yield: 1 servings

Measure Ingredient
4 eaches Eggs
¾ cup Sifted cake flour

(I use regular flour, with just a bit less than ¾ cup) 1 tsp baking powder ½ tsp salt (optional) ¾ cup white sugar (granulated) 1 cup raspberry or other preserves confectioner's sugar Let eggs warm to room temperature in small bowl of electric mixer, for about 1 hour.

Preheat oven to 400F. Lightly gread bottom of jelly roll pan, thenline bottom of pan with waxed paper. Sift flour with baking powder and salt, set aside. On high speed, beat eggs until ver thick and lemon colored. Beat in the granulated sugar, 2 tbsp at a time.

Continue beating for 5 more minutes, or until very thick. With Rubber spatula, gently foldin ;the flour mixture just until combined.

Turn onto the waxed paper, gently spreading until even. Bake for 9-14 minutes, or until it gently springs back when pressed with finger. Remove from oven. Sift confectioner's sugar over the top of cake, lay clean tea towel over cake and turn over onto counter.

Remove pan, and gently peel off wax paper. Roll cake lengthwise along with towel until you have a long 'roll'. Allow to sit on the seam and let cool, about 15 to 20 minutes. Unroll cake, spread jam or jelly of your own choice and roll back up without towel. Wrap in plastic wrap and store in fridge for up to 4-5 days, or freeze. ** I have also used chocolate pudding as a filling. It's very nice. Stays very moist when using a pudding.. just make sure it's spread thin or it oozes out as you are rolling. ** Origin: My recipe file Shared by: Sharon Stevens, Jan/95.

Submitted By SHARON STEVENS On 01-08-95

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