Jelly Roll

This was always a staple in our house. My father is almost 90 and he still makes them. A couple tips,(1) do not roll the cloth into the cake. (2.) if you are using a smaller baking sheet or making multiples of the recipe do not spread the batter too thick. If it is too thick it will crack when you roll it. (3) roll the cake as soon as possible, rolling while warm makes it easier to roll without cracking.

Jelly Roll

3 eggs

1 cup of sugar

3 oz cold water

1 cup of flour

1 +1/2 tsp baking powder

1/4 tsp salt

12 oz strawberry jam. (or your favorite jam or jelly)

Directions

Beat sugar and eggs until fluffy.

Stir in the water

Mix the flour, salt and baking powder together and fold in to the eggs.

Preheat the oven to 375 F

Line a baking sheet with parchment. Grease with shortening or spray well with cooking spray.

Spread the batter evenly over the sheet.

Bake for 10 minutes

While the batter is cooking, wet a large kitchen cloth and wring it out well. It should be damp, not wet.

Spread the cloth out on the counter and cover evenly with sugar.

When the cake is done, remove from the oven and flip directly on to the sugar coated cloth.

Spread with the jam or jelly of your choice. Do not spread too thickly as it will just squeeze out as you roll.

Using the cloth as support, gently roll the cake, when fully rolled. let set until cooled.