Jelly Roll Classic Recipe
Ingredients
| Eggs | 3 , separated | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Orange juice | 1 Teaspoon | |
| Orange rind | 1 Tablespoon, grated | |
| Flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Confectioners' sugar | ||
| Jelly or jam | ||
Directions
Beat egg yoiKs until thick and lemony; add sugar, juice and rind gradually.
Add 1/2 cup hot water, stirring constantly.
Sift flour, baking powder and salt; fold into egg mixture.
Beat egg whites until stiff peaks form; fold into egg mixture.
Line 10 x 15-inch jelly roll pan with greased waxed paper.
Pour batter into pan.
Bake at 375 degrees for 12 minutes or until cake tests done.
Loosen edges of cake from pan; turn onto towel sprinkled with confectioners' sugar.
Re- move paper carefully; trim edges of cake.
Roll cake and towel from narrow end immediately; cool on wire rack.
Unroll cake; spread with jelly.
Reroll; sprinkle with additional confectioners' sugar.
Add 1/2 cup hot water, stirring constantly.
Sift flour, baking powder and salt; fold into egg mixture.
Beat egg whites until stiff peaks form; fold into egg mixture.
Line 10 x 15-inch jelly roll pan with greased waxed paper.
Pour batter into pan.
Bake at 375 degrees for 12 minutes or until cake tests done.
Loosen edges of cake from pan; turn onto towel sprinkled with confectioners' sugar.
Re- move paper carefully; trim edges of cake.
Roll cake and towel from narrow end immediately; cool on wire rack.
Unroll cake; spread with jelly.
Reroll; sprinkle with additional confectioners' sugar.
Chef
