Ingredients Jump to Instructions ↓

  1. Jelly Roll Cake

  2. Yield: 4 Servings

  3. 4 eggs

  4. 3/4 c sifted cake flour

  5. 1 ts baking powder

  6. 1/2 ts salt

  7. 3/4 c granulated sugar

  8. confectioner's sugar

  9. 1 c raspberry preserves

  10. In small bowl of electric mixer, let eggs warm to room temperature,

  11. about one hour. Preheat oven to 400F. Lightly grease bottom of

  12. jelly roll pan, then line bottom of pan with waxed paper. Sift

  13. flour with baking powder and salt, set aside. At high speed, beat

  14. eggs until very thick and lemon colored. Beat in granulated sugar,

  15. 2 tbsp at a time; continue beating

  16. 5 minutes longer, or until very

  17. thick. With rubber spatula, gently fold in flour mixture just

  18. until combined. Turn into prepared pan, spreading evenly. Bake 9

  19. minutes, or just until surface springs back when gently pressed

  20. with fingertip.

  21. Meanwhile, on clean tea towel, sift confectioner's sugar, making

  22. a 15x10 inch rectangle. Invert cake onto confectioner's sugar and gently peel off the waxed paper. Starting with narrow end, roll up

  23. cake (towel and all). Place, seam side down, on wire rack to cool,

  24. about 20 minutes. Gently unroll cake, remove towel. Spread raspberry

  25. preserves over the entire cake, and roll up again. Place seam side

  26. down. Let stand, covered, at least 1 hour before serving.


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