Jelly Roll

3 eggs
1 cup sugar
1/3 cup water
1 tsp vanilla
1 cup cake flour
1 tsp baking powder
1/4 tsp salt
2/3 cups jelly or jam
powdered sugar

Heat oven to 375 degrees. Line jelly roll pan 5 and 1/2 by 10 and 1/2 by 1 inch with aluminum foil or waxed paper; grease. Beat eggs in small mixer bowl until thick or lemon colored -- about 5 minutes. Pour eggs into large mixing bowl; beat sugar in gradually. Blend in water and vanilla gradually on low speed. Add flour, baking powder and salt gradually, beating just until batter is smooth. Pour into pan-spread batter to corners. Bake until wooden pick, inserted in the center, comes out clean. Cook 12 to 15 minutes. Loosen cake from edge of pan; invert on towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges of cake. While hot, roll cake and towel from narrow edge. Cool on wire rack. Unroll cake; remove towel. Spread jelly lightly with a fork to soften; spread over cake. Roll up - sprinkle with powdered sugar. Makes about 10 servings.

Submitted by Betty Fyfe

Recipe submitted in 1984. This recipe appeared in the Cakes chapter of the 1984 Herron Island Cookbook.


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Recipes Submitted by Betty Fyfe


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