Prize-Winning Jelly Roll Recipe

Ingredients

• 6 eggs, separated
• 1/4 cup water
• 1-1/2 cups sugar, divided
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1-1/4 cups cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cream of tartar
• Confectioners' sugar
• 1 jar (12 ounces) strawberry, raspberry or currant jelly

Directions

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
• In a large bowl, beat egg yolks and water on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
• In a large bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
• Bake at 350° for 15/18 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Unroll cake; spread evenly with jelly. Roll up; dust with confectioners' sugar. Yield: 8-10 servings.

Prize-Winning Jelly Roll published in Country Extra March 1998, p51