Title:Old Fashioned Jelly Roll
Yeild:Makes 8 to 10 servings
Description:A sweet and light after dinner dessert

  3/4-cup sifted all-purpose or cake flour
  3/4-cup sugar
  1/4-tsp. salt
  1-cup strawbery or raspberry jam/jelly
  1-tsp. baking powder
  1-tsp. vanilla or 1-tablespoon grated orange peel
         Confectioners' sugar


 1. In large bowl let eggs warm to room temperature--about 1 hour

 2. Preheat oven to 400 degrees

 3. Lightly grease bottom of a 15 1/2-by-10 1/2-by-1 inch jelly-roll pan;
    then line with waxed paper

 4. Sift flour,baking powder and salt; set aside

 5. Beat eggs until thick and lemon-colored, gradually beat in sugar, 
    2 tablespoons at a time; continue beating until very thick and light
    about 5 minutes

 6. Blend in sifted dry ingredients and vanilla just until combined

 7. Turn into prepared pan; spread evenly. 

 8. Bake 10 to 13 minutes, or until surface springs back when gently
    pressed with fingertips

 9. Meanwhile, onto clean towel, sift confectioners' sugar in a 15-by-10
    inch rectangle

10. With a sharp knife, loosen sides of cake from pan, turn out cake onto
    sugar; gently peel off waxed paper. Trim off crisp edges of cake

11.  Starting with long edge, roll cake in towel; place, seam down, 
     on wire rack until cool

12. Gently unroll cake; remove towel. Spread cake with jam/jelly (beaten
    with fork to spreading consistency), Reroll cake

13. Place, seam side down on serving plate; cover loosely with foil.
    Chill at least 1 hour

14. To serve, lightly sift confectioners' sugar over top. Slice on
    diagonal with serrated knife.


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