Jelly Roll Classic
|Sugar||1 1⁄2 Cup (24 tbs)|
|Orange juice||1 Teaspoon|
|Grated orange rind||1 Tablespoon|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Jelly/Jam||1⁄2 Cup (8 tbs)|
Beat egg yolks until thick and lemony; add sugar, juice and rind gradually.
Add 1/2 cup hot water, stirring constantly.
Sift flour, baking powder and salt; fold into egg mixture.
Beat egg whites until stiff peaks form; fold into egg mixture.
Line 10 x 15-inch jelly roll pan with greased waxed paper.
Pour batter into pan.
Bake at 375 degrees for 12 minutes or until cake tests done.
Loosen edges of cake from pan; turn onto towel sprinkled with confectioners' sugar.
Remove paper carefully; trim edges of cake.
Roll cake and towel from narrow end immediately; cool on wire rack.
Unroll cake; spread with jelly. Reroll.
Serving size: Complete recipe
Calories 2499 Calories from Fat 150
% Daily Value*
Total Fat 17 g25.9%
Saturated Fat 4.9 g24.7%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 1324.6 mg55.2%
Total Carbohydrates 559 g186.4%
Dietary Fiber 7.8 g31.2%
Sugars 388.7 g
Protein 39 g77.4%
Vitamin A 16.2% Vitamin C 39.9%
Calcium 69.6% Iron 70.4%
*Based on a 2000 Calorie diet