Jelly Roll

What a sweet and beautiful dessert to serve at your next party.  Lots of work but worth every bit of it.  Enjoy!

Your Host,  Brad

3/4 cup cake flour
3/4 tsp baking powder
1/4 tsp salt
2 Tbl water
4 eggs, separated
3/4 cup sugar
1/2 tsp vanilla
1/4 cup XXXX sugar
1 cup tart red jelly (I prefer currant)

Line a shallow jelly roll pan (or any low sided baking sheet) with full width of waxed paper so it extends 1/2 inch all around over edge of pan.   Grease the paper lightly.  Prepare a towel by sprinkling evenly with XXXX sugar.

Start oven 10 minutes before baking; set to moderately hot (400°F).

Sift flour, measure, resift 3 times with next 2 ingredients.   Put water and egg yolks into a 3 quart mixing bowl and place over hot water, then beat with a rotary beater until very thick and light colored.  Add 1/2 of the sugar gradually and continue to beat until thick.  Remove bold from over hot water.  Beat in vanilla.  Remove beater and wash.  Sift flour in 4 or 5 portions over yolk mixture, folding it in with wire whip until smooth after each portion.   Beat egg whites with clean rotary beater until they form soft shiny peaks, then gradually beat in remaining sugar until shiny peaks curve at tips.

Fold yolk mixture lightly but well into whites with wire whip, using about 30 cut-and-fold-over strokes.  Quickly flow batter gently down center of prepared pan from one end to the other, then spread ever so lightly to edges.  Bake on center rack of oven 7 to 8 minutes or until cake springs back when lightly touched with finger.  Remove roll from pan and place on a cake rack and quickly loosen edges with thin-bladed knife.   Turn out on prepared towel; immediately strip off paper.

Using the towel, roll up from narrow-side into an even roll.  Unroll gently and spread evenly with jelly slightly broken up with a fork.  Reroll without the towel and wrap in waxed paper, and place on a hard surface to keep straight.  Store in a cool place

Serves 8

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