Busters Recipes

Jelly Roll

Prep: 20 min; Bake: 15 min; Cool: 30 min

Makes 10 servings

3 large eggs

1 cup granulated sugar

1/3 cup water

1 teaspoon vanilla

3/4 cup all-purpose flour or 1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon salt

Powdered sugar

About 2/3 cup jelly or jam

1. Heat oven to 375 degrees. Line jelly roll pan,

15 1/2x10 1/2 x1 inch, with waxed paper, aluminum

foil or cooking parchment paper; generously grease

foil or waxed paper paper with shortening

2. Beat eggs in small bowl with electric mixer on

high speed about 5 minutes or until very thick and

lemon colored. Pour eggs into medium bowl Gradu-

ally beat in granulated sugar. Beat in water and vanilla

on low speed. Gradually add flour, baking pwder and

salt, beating just until batter is smooth. Pour into pan,

spreading to corners

3. Bake 12 to 15 minutes or until toothpick inserted

in center comes out clean. Immediately loosen cake

from edges of pan and turn upside down onto towel

generously sprinkled with powdered sugar. Carefully

remove paper. Trim off stiff edges of cake if necessary.

While hot, carefully roll cake and towel from narrow

end. Cool on wire rack at least 30 minutes

4. Unroll cake and remove towel. Beat jelly slightly

with fork to soften; spread over cake. Roll up cake.

Sprinkle with powdered sugar

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