Jelly Roll – Kathryn Christensen

Jelly Roll – Kathryn Christensen

3 eggs 

1 cup granulated sugar

1/3 cup water

1 tea. vanilla

¾ cup flour

1 tea. baking powder

¼ tea. salt

About 2/3 cup jelly or jam (your favorite flavor)

Powdered sugar

Heat oven to 375˚. Line jelly roll pan, (large cookie sheet) with aluminum foil or waxed paper; grease. In small mixing bowl, beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixing bowl; gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spread batter to corners.

Bake 12 – 15 minutes or until wooden pick inserted in center comes out clean. Loosen cake from edges of pan; invert on towel on towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges if necessary. 

While hot, roll cake and towel from narrow end. Cool slightly on wire rack. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up;

Sprinkle with powdered sugar