Jelly Roll Layer Cake
|Sugar||1 1⁄2 Cup (24 tbs)|
|Self rising flour||2 Cup (32 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||2 Teaspoon|
|Powdered sugar||4 Tablespoon|
|English toffee frosting||1 Cup (16 tbs)|
Grease bottom and sides of two 15 x 10 x 1 inch jellyroll pans with vegetable oil; line with wax paper, and grease and flour wax paper.
Beat eggs at high speed of an electric mixer until foamy.
Gradually add 1 3/4 cups sugar, beating until mixture is thick and lemon colored
Sift flour and spices together.
Gradually fold flour mixture, water, and vanilla into egg mixture.
Spread batter evenly into prepared pans.
Bake at 375° for 8 to 10 minutes.
Sift powdered sugar in a 15 x 10 inch rectangle on each of 2 towels.
When cakes are done, immediately loosen from sides of pan, and turn each out on a sugared towel.
Peel off wax paper.
Trim 1/8 inch from edges of cake, using a long serrated knife.
Starting at narrow end, roll up cake and towel together; chill.
Carefully unroll chilled cakes.
Cut each cake lengthwise into 3 equal strips.
Spread each cake strip with about 1/3 cup English Toffee Frosting; set aside remaining frosting.
Gently roll up one cake strip jellyroll fashion starting at narrow end.
Set roll upright in center of serving plate.
Starting where roll ends, wind second cake strip around first roll.
Repeat until all 6 strips are used.
Spread top and sides of cake with remaining frosting.
Arrange chocolate curls in a pattern on top, if desired.
Chill cake several hours before serving