Jelly
Roll
3
large eggs
1
cup granulated sugar
1/3
cup water
1
teaspoon vanilla
¾
cup all purpose flour or 1cup cake flour
1
teaspoon baking powder
¼
teaspoon salt
About
2/3 cup jelly or jam
Powdered
sugar
Bake
time: 12 to 15 minutes
Pre-heat
oven to 375*
Line
Jelly Roll pan, 15x10-inches with aluminum foil or waxed paper; grease
generously.
Beat
eggs in small mixer bowl on high speed until very thick and lemon colored, about
5 minutes. Pour eggs into large mixer bowl. Beat in sugar, gradually. Beat in
water and vanilla on low speed. Add flour, baking powder and salt gradually,
beating just until batter is smooth. Pour into pan.
Bake
12 to 15 minutes or until wooden pick inserted in center comes out clean.
Immediately loosen cake from edges of pan; invert on towel sprinkled generously
with powdered sugar. Carefully remove foil. Trim off stiff edged if necessary.
While hot, carefully roll cake in towel from narrow end. Cool on wire rack at
least 30 minutes. Unroll cake; remove towel. Beat jelly slightly with fork to
soften; spread over cake. Roll up; sprinkle with powdered sugar.
*Chocolate
Roll
Beat
in ¼ cup cocoa with the flour. Substitute, 1 (8-ounce) container of non-dairy
whipped topping, thawed for filling,
*Lemon
Filling
¾
cup sugar
3
tablespoons cornstarch
¼
teaspoon salt
¾
cup water
1
teaspoon grated lemon peel
1
tablespoon margarine or butter ½ cup lemon juice 4 drops yellow food color
(optional)
Mix
sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook, stirring
constantly, until mixture thickens and boils. Boil and stir 6 minutes. Remove
from heat; add lemon peel and margarine. Stir in lemon juice and food color;
cool. If filling is too soft, refrigerate until set.