Ingredients: |
Ingredients: 3 eggs
1 cup granulated sugar
1/3 cup water
1 tsp vanilla
3/4 cup all-purpose flour* or 1 cup cake flour
1 tsp baking powder
1/4 tsp salt
About 2/3 cup jelly or jam (or see other filling options below, Rainbow Sherbet Roll, Strawberry Roll and Lemon Cake Roll Recipes)
Powdered sugar
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Directions: |
Directions:Heat oven to 375. Line jelly roll pan (15 1/2 x 10 1/2 x") with aluminum foil, parchment paper or waxed paper; grease generously. Beat eggs in small mixer bowl on high speed until very thick and lemon colored; about 5 minutes. Pour eggs into large mixers bowl, beat in sugar gradually. Beat in water and vanilla on low speed. Add flour, baking powder and salt gradually, beating just until batter is smooth. Pour into prepared pan.
Bake until wooden pick inserted in center comes out clean, about 12-15 minutes. Immediately loosen cake from edges of pan, invert on towel sprinkled generously with powdered sugar. Carefully remove foil. Trim off stiff edges is necessary.
While hot , carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel. Beat jelly slightly with a fork to soften; spread over cake. Roll up; sprinkle with powdered sugar.
*If using, self-rising flour, omit baking powder and salt.
Servings: 10
Do Ahead Tips: Before sprinkling with powdered sugar or spreading with glaze, jelly rolls can be wrapped and refrigerated no longer than 48 hrs or frozen for a month. Let stand at 15-30 minutes before serving.
RAINBOW SHERBET ROLL: Omit jelly/jam. After unrolling cake, spread raspberry sherbet on 1/3 of cake, orange sherbet on next 1/3, and lime sherbet on remaining cake. Roll up but do not sprinkle with with powdered sugar. Place seam side down on piece of aluminum foil, 18x12 inches. Wrap securely in foil; freeze. Remove from freezer 15 minuets before serving. Serves: 12
STRAWBERRY ROLL: Omit jelly/jam. About 1 hour before serving, beat 1/2 cup chilled whip cream and 2 tablespoons powdered sugar until stiff. Spread on unrolled cake. Arrange 2 cups sliced fresh strawberries on whipped cream. Roll up; sprinkle with powdered sugar and refrigerate. Serve with sweetened whipped cream. Serves: 8-10
LEMON CAKE ROLL: Prepare jelly roll as directed except-substitute Clear Lemon Filling for the jelly. Refrigerate cake roll at least 1 hour. Serve with sweetened whipped cream if desired.
Clear Lemon Filling:
3/4 cup sugar
3 T cornstarch
1/4 tsp salt
3/4 cup water
1 tsp grated lemon peel
1 T margarine or butter
1/3 cup lemon juice
4 drops yellow food color (optional)
Mix sugar, cornstarch and salt in a saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; add lemon peel and margarine. Stir in lemon juice and food color; cool. If the filling is too soft, refrigerate until set. |
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