From the kitchen of One Perfect Bite...I love to serve this simple jelly roll in the spring and early summer when berries are at their peak. It is nothing more than a sponge cake that is baked in a jelly roll pan and rolled before final cooling. I have a shelf of homemade jams in the the pantry and I like to use them to fill a jelly roll such as this one. The cake is easy to make and if you roll it while it is still hot, you'll have no problem with the roll cracking or cratering. These cakes freeze beautifully and they make a wonderful base for trifles. This recipe came from the Betty Crocker website, so it has been tested by many people other than myself. I do hope you will give it a try. Here is how it is made.
Jelly Roll...from the kitchen of One Perfect Bite courtesy of Betty Crocker
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
About 2/3 cup jelly or jam
1) Heat oven to 375 degrees F. Line a 15 x 10 x 1-inch pan with parchment paper. Generously grease pan and paper with shortening.
2) In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
3) Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
4) Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar. Yield: 10 servings.
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