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Prize-Winning Jelly Roll

Twice I've won first place at our county fair with this recipe. I enjoy trying new recipes and cooking for my family and guests.

8-10 ServingsPrep: 25 min. Bake: 15 min. + cooling

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

2 of 2

Prize-Winning Jelly Roll (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 slice) equals 312 calories, 3 g fat (1 g saturated fat), 128 mg cholesterol, 177 mg sodium, 66 g carbohydrate, trace fiber, 5 g protein.