Jelly Roll
Jelly Rolls look difficult but they really aren't. Here's today's recipe.
Jelly Roll
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
2/3 cup jelly or jam
powdered sugar.
Heat oven to 375 degrees.
Line a jelly roll pan 15 1/2" x 10 1/2" x 1" with waxed paper. (Most pans we call cookie sheets are actually jelly roll pans. The pan you use will need that 1" lip for this to work.) Grease the wax paper generously.
Beat eggs in a bowl on high speed, until very thick and lemon colored, about 5 minutes.
Pour eggs into a larger bowl and gradually add in the granulated sugar while beating.
Beat in water and vanilla on low speed.
Gradually, add flour, baking powder and salt, beating until batter is smooth.
Pour into pan. Smooth batter so that it's all the same depth in the pan.
Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes.
Immediately, loosen cake from edges of pan; invert on kitchen towel that has been generously sprinkled with powdered sugar. (I use a simple cotton dish towel. Not a fluffy or lint-prone towel.)
Carefully remove waxed paper.
Trim off edges of cake, if necessary. (If the edges are too browned or stiff, cutting them off will give you a nicer finished product.)
While hot, carefully roll cake and towel from narrow end.
Cool on wire rack at least 30 minutes.
Unroll cake; remove towel.
Beat jelly with fork to soften; spread over cake.
Roll up cake; sprinkle with powdered sugar.
I like to make this cake and use whipped cream and thinly sliced strawberries as the filling. You can also use pudding or lemon curd. When I use whipped cream or pudding, I always keep the jelly roll refrigerated.
Jelly Roll
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
2/3 cup jelly or jam
powdered sugar.
Heat oven to 375 degrees.
Line a jelly roll pan 15 1/2" x 10 1/2" x 1" with waxed paper. (Most pans we call cookie sheets are actually jelly roll pans. The pan you use will need that 1" lip for this to work.) Grease the wax paper generously.
Beat eggs in a bowl on high speed, until very thick and lemon colored, about 5 minutes.
Pour eggs into a larger bowl and gradually add in the granulated sugar while beating.
Beat in water and vanilla on low speed.
Gradually, add flour, baking powder and salt, beating until batter is smooth.
Pour into pan. Smooth batter so that it's all the same depth in the pan.
Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes.
Immediately, loosen cake from edges of pan; invert on kitchen towel that has been generously sprinkled with powdered sugar. (I use a simple cotton dish towel. Not a fluffy or lint-prone towel.)
Carefully remove waxed paper.
Trim off edges of cake, if necessary. (If the edges are too browned or stiff, cutting them off will give you a nicer finished product.)
While hot, carefully roll cake and towel from narrow end.
Cool on wire rack at least 30 minutes.
Unroll cake; remove towel.
Beat jelly with fork to soften; spread over cake.
Roll up cake; sprinkle with powdered sugar.
I like to make this cake and use whipped cream and thinly sliced strawberries as the filling. You can also use pudding or lemon curd. When I use whipped cream or pudding, I always keep the jelly roll refrigerated.
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