Total Time
5hrs
Prep 30 mins
Cook 4 hrs 30 mins

from Better Homes & Gardens Tip: Be aware that this cake will not work with a refrigerated egg product made with egg whites.

Ingredients Nutrition

Directions

  1. Line a 15x10x1-inch jelly roll pan with waxed paper; set pan aside.
  2. In a small mixing bowl combine flour and baking powder; set aside.
  3. In a medium mixing bowl beat granulated sugar, whole egg product or eggs, and vanilla with an electric mixer on high speed for 5 minutes or until slightly thick and lemon-colored.
  4. Add water and beat on low speed.
  5. Sprinkle flour mixture over egg mixture; fold in gently until just combined.
  6. Spread batter evenly in prepared jelly-roll pan.
  7. Bake in a 375 degree F oven for 12 to 15 minutes or until top is golden and springs back when lightly touched.
  8. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with the 1 tablespoon powdered sugar.
  9. Roll up towel and cake, jelly-roll style, starting from one of the cake¿s short sides.
  10. Cool on a wire rack.
  11. Unroll cake; remove towel.
  12. Spread cake with frozen yogurt or ice milk to within 1/2 inch of edges.
  13. Roll up cake.
  14. Wrap and freeze at least 4 hours.
  15. Sprinkle with additional powdered sugar before serving, if desired.
  16. Garnish with strawberries, orange peel strips, and mint, if desired.

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