Yield: 12 Servings
|¼ cup||All-purpose flour|
|½ teaspoon||Baking powder|
|6 tablespoons||Granulated sugar|
|Sifted powdered sugar|
|Fruit preserves or other filling|
"Tender sponge cakes slathered with sweet jam melt in your mouth - and they're nearly fat free. "Lemon curd, chocolate pudding or ice cream are tasty filling alternatives for the fruit preserves." Lightly grease a 15x10x1" jelly-roll pan. Line bottom with waxed paper; grease paper. Set pan aside. Stir together flour and baking powder; set aside. Separate eggs; cover white and set aside. In a mixing bowl beat egg yolks and vanilla with an electric mixer on high speed till mixture thickens, about 5 minutes.
Slowly add three tablespoon granulated sugar; beat on high speed until sugar is dissolved. Wash beaters - they should not be warm.. In a clean bowl beat egg whites on medium speed until soft peaks form. Gradually add the remaining granulated sugar, beating until stiff peaks form. Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan. Bake at 350F 8-10 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Carefully peel off waxed paper. Roll up towel and cake, jellyroll style. Starting from one of the short sides. Cool on a wire rack for at least one hour. Carefully unroll cake and remove towel. Cut cake in half lengthwise. Cut each half crosswise into thirds. For each jelly roll spread one cake square with 1-2 tablespoon fruit preserves or desired filling to within ½" of edges. Roll up the square and carefully slice in half crosswise. Sprinkle tops of rolls with powdered sugar. Makes 12 miniature jelly rolls. Better Homes and Gardens, "Good things in small packages", January 1998.
Recipe by: Better Homes and Gardens, January 1998, Page 132.
Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@...> on Dec 7, 1997