Thursday, December 12, 2013

Jelly Roll

3 eggs (1/2 to 2/3 cups)
1 cup granulated sugar
1/3 cup water
1 tsp. Vanilla
1 cup cake flour or 3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
about 2/3 cups jelly or jam

Heat oven to 375F. Line jelly roll pan (or cookie sheet) 15 1/2 x 10 1/2 x 1 inch with tin foil or waxed paper; grease. In small mixer bowl, beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixer bowl and gradually beat in sugar. On low speed blend in water and vanilla. Gradually add flour, baking powder and salt, beating just until batter is smooth. pour into pan spreading batter to corners.

Bake 15 to 20 minutes until toothpick inserted n center comes out clean. Loosen cake from edges of pan. invert on towel sprinkled with confectioners sugar. Carefully remove foil; trim off stiff edges if necessary.

While hot roll cake and towel from narrow end. cool on wire rack. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake and roll up. Sprinkle with confectioners sugar. Slice and serve.
About 10 servings.


  • Lemon Cake Roll: Omit jelly. Spread unrolled cake with cooled clear lemon filling (below). Roll up; sprinkle with confectioners' sugar. Chill at least 1 hour. Serve with sweetened whipped cream.

  • Strawberry-filled roll: Omit jelly. About 1 hour before serving beat 1/2 cup chilled whipping cream and 2 Tablespoons of confectioners' sugar in chilled bowl until stiff. Spread on unrolled cake. Arrange 2 cups of slices strawberries over whipped cream. roll up and sprinkle with confectioners sugar. Chill. Serve with sweetened whipped cream.

Lemon Filling

3/4 cup sugar
3 Tablespoons cornstarch
1/4 tsp. salt
3/4 cups water
1 Tblsp grated lemon peel
1 Tblsp. butter or margarine
1/3 cup lemon juice

Mix sugar, cornstarch and salt in saucepan. Gradually stir in water. Cook, stirring constantly, until mixture thicken and boils. Boil and stir one minute.

Remove from heat; add lemon peel and butter. Gradually stir in lemon juice. Cool thoroughly. If too soft, refrigerate until set.

Notes: It's been years since I have made one of these, but when my children's former babysitter contacted me the other day asking if I still made these and if she could have the recipe I decided to post this recipe next. It's nice to know she still remembers me making this treat. She was a good babysitter.Now she is a good mom! This one's for you Tammy! 

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