->Jelly Roll 08 <-

Yield: 4 Servings

4 eggs

3/4 c sifted cake flour

1 ts baking powder

1/2 ts salt

3/4 c granulated sugar

confectioner's sugar

1 c raspberry preserves

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

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

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

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

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

2 tbsp at a time; continue beating

5 minutes longer, or until very

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

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

minutes, or just until surface springs back when gently pressed

with fingertip.

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

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

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

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

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

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