Old Fashioned Jelly Roll
|Eggs||3 (2/3 Cup)|
|Granulated sugar||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Cake flour||1 Cup (16 tbs) (3/4 Cup All Purpose Flour)|
|Baking powder||1 Teaspoon|
|Jelly/Jam||2⁄3 Cup (10.67 tbs)|
|Confectioners sugar||4 Tablespoon|
Heat oven to 375°.
Line jelly roll pan, 15 1/2 X 10 1/2 X 1 inch, with aluminum foil or waxed paper; grease.
Beat eggs in small mixer bowl on high speed until very thick and lemon colored, 3 to 5 minutes.
Pour eggs into large mixer bowl; gradually beat in granulated 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 until wooden pick inserted in center comes out clean, 12 to 15 minutes.
Loosen cake from edges of pan; immediately invert on towel generously sprinkled with confectioners' sugar.
Carefully remove foil; trim stiff edges of cake if necessary.
While hot, roll cake and towel from narrow end.
Cool on wire rack at least 30 minutes.
Unroll cake; remove towel.
Beat jelly with fork just enough to soften; spread over cake.
Roll up; sprinkle with confectioners' sugar.