English Cake Roll
|Granulated sugar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|All purpose flour/1 cup cake flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Orange marmalade/Lemon marmalade||3⁄4 Cup (12 tbs)|
|Tea whipped cream||1 Cup (16 tbs)|
|Powdered sugar||2 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 generously.
Beat eggs in small mixer bowl on high speed until thick and lemon colored, about 5 minutes.
Pour eggs into large mixer bowl.
Beat in granulated sugar gradually.
Beat in water and vanilla on low speed.
Add flour, baking powder and salt gradually, beating just until batter is smooth.
Pour into pan.
Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes.
Immediately loosen cake from edges of pan; invert on towel sprinkled generously with powdered sugar.
Carefully remove foil.
Trim off stiff edges if necessary.
While hot, carefully roll cake and towel from narrow end.
Cool on wire rack at least 30 minutes.
Unroll cake; remove towel.
Spread marmalade over cake.
Cover marmalade with Tea Whipped Cream; roll up.
Sprinkle with powdered sugar.
Refrigerate until serving time.