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.