Jelly Roll

Ari Rapkin

1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 eggs, separated
1/2 tsp vanilla
5/6 c granulated sugar, divided
sifted powdered sugar
1/2 c jelly, jam, or other filling

Grease and lightly flour a 15x10x1 jelly roll pan. Stir together flour, baking powder, and salt. In a small mixer bowl beat egg yolks and vanilla at high speed 5 minutes until thick and lemon colored. Gradually add 1/3 c sugar, beating until sugar dissolves. Thoroughly wash beaters. In large mixer bowl, beat egg whites at medium speed until soft peaks form. Gradually add remaining 1/2 c sugar. Continue beating until stiff peaks form., Fold yolk mixture into whites. Sprinkle flour mixture over egg mixture; fold in gently, just till combined. Spread batter evenly into pan. Bake at 375 for 12 to 15 minutes or until done. Immediately loosen edges of cake from pan and turn out onto a towel sprinkled with sifted powdered sugar. Starting with narrow end, roll warm cake and towel together (towel keeps cake from sticking to itself). Cool on a wire rack. Unroll cake and spread it with jelly, jam, or other filling to within 1 inch of edges. Roll up the cake and refrigerate (freeze if filling requires).

Filling Suggestions

pudding or custard
pie filling
whipped cream (plain or blended w/ fruit)
softened ice cream or frozen yogurt

From the Dinner Co-op