Jelly Roll

Image
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Servings: 10 servings
Strawberry jelly was selected for nutrition information.

Ingredients

  • 4 count eggs
  • 1/4 cup sugar powdered
  • 1/2 cup jelly or jam
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 cup flour

Directions

    1. Separate eggs. Allow egg whites and egg yolks to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 15x10x1-inch jelly roll pan; set aside.
    2. In a small bowl stir together flour and baking powder; set aside. In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup sugar, beating on high speed until sugar is almost dissolved.
    3. Thoroughly wash the beaters. In another bowl beat egg whites on medium speed until soft peaks form. Gradually add the 1/2 cup 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.
    4. Spread batter evenly in prepared pan. Bake in a 375 degree oven for 12 to 15 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.
    5. Roll up towel and cake into a spiral starting from one of the cakes short sides. Cool on a wire rack.
    6. Unroll cake; remove towel. Spread cake with jelly or jam to within 1 inch of edges. Roll up cake.
    7. Ice Cream Roll: Prepare as above, except substitute the 2 cups of your favorite ice cream, softened, for the jelly. Store in freezer.

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