Jelly Roll # 8

Recipe by Aroostook
READY IN: 22mins




  • Preheat oven to 375 degrees.
  • Butter a 10 1/2 by 15 1/2 inch jelly roll pan, or spray with Pam spray.
  • Cover it w/ wax or parchment paper the size of the pan and place over the oiled surface.
  • Brush with butter.
  • Using an electric beater, or a rotary whisk, beat the egg yolks until thickened and lemony colored.
  • Add the vanilla and set aside.
  • In another bowl with clean beaters, beat the egg whites until foamy.
  • Add the salt and continue beating until the whites form stiff peaks but are not dry.
  • Slowly add the sugar and continue beating until the eggs are stiff, but not dry.
  • Spoon the whites over the yolks, and sprinkle the cornstarch and flour over the top.
  • Fold gently until blended.
  • Spread in the prepared pan and bake for about 12 minutes, or until a cake tester comes out clean.
  • Meanwhile, liberally dust a kitchen towel with the powdered sugar.
  • When the cake is done, turn it out onto the towel, carefully remove the wax paper and trim off any crisp edges.
  • Roll the cake up in the towel from the long side and let it rest for a minute.
  • Unroll it and let it rest for a few minutes, then roll it up in the towel again and let it cool completely.
  • Unroll, spread all over with the jelly or jam, right to the edges.
  • Roll up without the towel and sprinkle with the powdered sugar.
  • Slice and serve.