Jelly Roll Recipe
Ingredients
| Baking powder | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 4 eggs, unbeaten | ||
| Granulated Sugar | 3/4 Cup (16 tbs), sifted | |
| Cake flour | 3/4 Cup (16 tbs), sifted | |
| Vanilla extract | 1 Teaspoon | |
| 1 c. raspberry, grape or currant jelly | ||
Directions
Add baking powder and salt to eggs in a bowl; place over smaller bowl of hot water.
While gradually adding sugar by tablespoonfuls, beat with an egg beater until thick and lemon-colored.
Remove bowl from hot water.
Fold in flour and vanilla.
Turn into a pan 15" x 10" x 1" which has been greased, lined with waxed paper to within 1/2" of edge, and again greased.
Bake in a moderately hot oven of 400°F for 13 min.
Remove from oven, then quickly cut off crisp edges of cake.
Turn out on clean towel covered with powdered sugar; remove paper.
Spread jelly on surface.
Roll up lengthwise into a roll.
Wrap in the towel and cool on rack.
In serving, cut into crosswise slices.
While gradually adding sugar by tablespoonfuls, beat with an egg beater until thick and lemon-colored.
Remove bowl from hot water.
Fold in flour and vanilla.
Turn into a pan 15" x 10" x 1" which has been greased, lined with waxed paper to within 1/2" of edge, and again greased.
Bake in a moderately hot oven of 400°F for 13 min.
Remove from oven, then quickly cut off crisp edges of cake.
Turn out on clean towel covered with powdered sugar; remove paper.
Spread jelly on surface.
Roll up lengthwise into a roll.
Wrap in the towel and cool on rack.
In serving, cut into crosswise slices.
Chef
