A Luscious Roll of Deliciousness…
I gave my eldest daughter a jellyroll lesson recently. Here is a summary of our adventures.
Sponge for Jellyroll
4 egg yolks
1/3 cup sugar
1/2 tsp. vanilla
Beat egg yolks until thick and lemon-coloured. Gradually add the 1/3 cup of sugar and vanilla. Mix well. Set aside.
4 egg whites
Wash the beaters thoroughly. Whip egg whites until soft peaks form. Slowly add the 1/2 cup sugar and beat until stiff peaks form. Fold yolks into whites.
1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
Mix try ingredients together and sprinkle over egg mixture, folding in gently.
sifted icing sugar
1 jar of jam (I used my grape jelly from last fall)
Put parchment paper in the bottom of a 15x10x1 inch cookie sheet. Spread the batter evenly. Bake at 375 degrees Farenheit for 12-15 minutes or until done.
Loosen edges of the cake from the pan immediately and turn out onto a towel sprinkled with icing sugar. Peel off the parchment paper.
Roll the warm cake and towel together so it cools in the shape you eventually want.
Cool on a wire rack. Unroll, spread with jelly and roll up. Sprinkle with more icing sugar if desired (I do not).