Toasted Jelly Roll Slices Recipe
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 3/ 4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Strawberry jam | ||
| Melted margarine or butter | ||
| 4 short double-pronged skewers | ||
| Canola oil, for brushing grid | ||
Directions
Preheat oven to 450° F.
Grease and line a 10- by 15-inch jelly roll pan with waxed paper.
Beat eggs in a large bowl until light and fluffy.
Sprinkle with sugar and vanilla.
Continue beating for 2 minutes.
Sift the flour and baking powder together.
Sprinkle 1/ 2 dry ingredients into egg mixture; fold in with a rubber spatula.
Repeat with remaining dry ingredients.
Spread the batter evenly in pan with rubber spatula.
Bake on center rack of oven for 10 to 15 minutes, or until cake is golden and springs back when lighdy touched.
Place a clean dish towel on work counter; sprinkle with sugar.
While still warm, invert cake onto towel; remove and discard paper.
Using the towel as a guide, carefully roll up the cake, jelly-roll style, beginning on the long side.
Leave cake wrapped in towel to cool.
Unroll cooled cake.
Spread jam across inside of cake.
Reroll using towel to lift and guide cake.
Cut into 1-inch slices and then cut slices in half.
Thread each skewer with 3 pieces of cake.
Preheat the grill.
Set skewers on grid over ashen coals.
Grill for about 5 minutes, turning and brushing often with melted butter.
Jelly roll will be lightly toasted on the outside and warm on the inside when done.
Grease and line a 10- by 15-inch jelly roll pan with waxed paper.
Beat eggs in a large bowl until light and fluffy.
Sprinkle with sugar and vanilla.
Continue beating for 2 minutes.
Sift the flour and baking powder together.
Sprinkle 1/ 2 dry ingredients into egg mixture; fold in with a rubber spatula.
Repeat with remaining dry ingredients.
Spread the batter evenly in pan with rubber spatula.
Bake on center rack of oven for 10 to 15 minutes, or until cake is golden and springs back when lighdy touched.
Place a clean dish towel on work counter; sprinkle with sugar.
While still warm, invert cake onto towel; remove and discard paper.
Using the towel as a guide, carefully roll up the cake, jelly-roll style, beginning on the long side.
Leave cake wrapped in towel to cool.
Unroll cooled cake.
Spread jam across inside of cake.
Reroll using towel to lift and guide cake.
Cut into 1-inch slices and then cut slices in half.
Thread each skewer with 3 pieces of cake.
Preheat the grill.
Set skewers on grid over ashen coals.
Grill for about 5 minutes, turning and brushing often with melted butter.
Jelly roll will be lightly toasted on the outside and warm on the inside when done.
Chef
