Red Jelly Roll
|Cake flour||3⁄4 Cup (12 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Egg||4 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Tart red jelly||1⁄2 Cup (8 tbs)|
Sift flour, then measure and resift 3 times with baking powder and salt.
Add water to egg yolks and place bowl over hot water.
Beat until very light with a rotary beater.
Add 1/2 of the sugar gradually and continue to beat until thick.
Remove bowl from hot water, add vanilla and sift in flour mixture gradually, folding in with a wire whip.
Beat the egg whites with a clean rotary beater until almost stiff.
Add remaining sugar gradually, and beat until mixture stands in shiny peaks.
Fold whites lightly but thoroughly into batter, again using the wire whip.
Spread batter in a shallow jelly roll pan about 15 1/2 x 10 1/2 x 5/8 inches lined with greased, thin, plain paper.