->Jelly Roll 07 <-

1 cup flour

1 tsp. baking powder

3 large eggs

1 cup sugar

1/3 cup water

1 tsp. vanilla

Grease jelly roll pan and line bottom with aluminum foil. Preheat

oven to 3750F. Beat eggs until very thick and lemon colored.

Gradually beat in sugar. On low speed blend in water and vanilla.

Slowly mix in dry ingredients just until batter is smooth. Pour

into prepared pan. Bake until top springs back when lightly

12-15 minutes

towel sprinkled with powdered sugar. Carefully remove paper. Trim

off any stiff edges. While cake is still hot, roll cake and towel

together starting from narrow end. Cool on wire rack. Unroll cake

and remove towel. Spread with soft jelly or filling. Roll again.

If desired, sprinkle with powdered sugar. Cut into 1" slices or size desired.

Jelly Roll Filling (Lemon)

3/4 cup sugar

3 Tbsp cornstarch

1/4 tsp. salt

3/4 cup water

1 Tbsp butter

2 Tbsp grated lemon rind

1/3 cup lemon juice

Mix sugar, cornstarch and salt in saucepan. Gradually stir in

water. Bring to a boil over direct heat, stirring constantly.

Boil 1 minute; remove from heat and stir in butter and lemon rind.

Add the lemon juice gradually. Cool thoroughly.

Note: I sometimes spread the cake with whipped cream.