Prep 20 mins
Cook 20 mins
This is a old family recipe. Grandma would use strawberry jelly.
- 4 eggs, seperated
- 1 cup sugar
- 4 tablespoons cold water
- 1 cup shifted flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla or 1 teaspoon lemon extract
- jelly, of choice
- 1 -3 teaspoon confectioners' sugar, to dust
- beat yolks.
- Add sugar and water mix well
- Add flour, salt, baking powder and extract mix well.
- Beat egg whites until stiff enough to stand in peaks.
- Then fold into the rest.
- Preheat oven to 375°F
- Grease large baking sheet/jellyroll sheet.
- Bake until sponge is golden and springs to the touch.
- Turn out on cloth dusted with Confectioners sugar.
- Using the cloth as an aid, roll up the cake. Let cool. Unroll and Spread with jelly and reroll and trim the ends.
- Place on platter.
Finally a jelly roll recipe that is excellent and does not taste dry (or crack, dear forbid). I learned to make these many, many years ago and this is still a popular dessert - just not made by many people because they think they are difficult. So many variations when it comes to fillings - use your imagination. Do need to be eaten fresh tho.
I had great success with this recipe. I used lemon extract in the sponge and strawberry jam for filling. I served it with whipped cream and sliced strawberries. I sprayed the pan with oil then parchment and then oil on the parchment. In my oven, with my pan, it took 13 minutes to cook to perfection. Everyone loved it and found it very nostalgic.
This is a really nice tasty jelly roll, but be careful not to overbake it, not even by a little bit, or it will get dry and crack. Also, I would recommend unrolling it from the towel to spread jam and reroll BEFORE it's completely cooled, as it may be difficult to unroll once it's fully cooled and stiffened up, so let it almost cool but not totally. The one thing I didn't like about this is that it really didn't fill my pan all the way to the edges, it seemed like there was not enough batter even though I spread it very thin. I ended up with jagged crusty edges that I had to cut off.