Monday, January 12, 2009

Jelly Rolls

This is another recipe that brings back memories. My mom often made these when I was growing up. It's a sponge cake, filled with the filling of your choice and rolled up. It can be filled with jam, jelly, pudding, or anything else that sounds good.
1 cup flour
1 cup sugar
6 eggs, separated
6 tablespoons water
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
Whip egg whites until stiff, set aside. Whip egg yolks with sugar until thick and lemon colored. Beat in water. Add flour baking powder, vanilla and salt, mix well. Carefully fold in egg whites until combined. It should look light yellow with an almost foamy texture.
Spray a 17 or 18 inch jelly roll pan with cooking spray (I always use the Pam with Flour Spray for anything I'm baking. I've never had a problem with things sticking to the pan when I've used that). Pour batter into pan. Be careful to make it even because it doesn't really spread out while cooking. Bake for 10 minutes at 400 or until light brown. It should spring back when touched when it's done. Turn out onto a dish towel that's been sprinkled with powdered sugar. Let sit for just a minute, then roll it up with the towel. Let it sit on a wire rack while cooling. It's a good idea to unroll and re-roll a few times while it's cooling. This helps prevent cracking.
When it's cool, you can fill it with the filling of your choice. In the picture above, I used chocolate pudding, one small box with 1 1/2 cups milk.

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