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Jelly
Roll
| 1 cup sifted cake flour
1 teaspoon baking powder ¼ teaspoon salt 3 eggs 1 cup sugar 5 tablespoons water 1 teaspoon vanilla extract ½ teaspoon lemon extract 1 cup jelly or jam (raspberry or strawberry work well) Sift flour twice with baking powder and salt. Beat eggs until thick and lemon colored (about 3 minutes with mixer at high speed). Gradually add sugar, continuing to beat at high speed until thoroughly combined. Combine water, vanilla and lemon extract, and add all at once to egg mixture, beating until blended. Add sifted dry ingredients and beat at low speed only until smooth. Pour into flat pan which has been lined with waxed paper. Bake at 375° F., for 12-15 minutes. While cake is still warm, loosen cake with
spatula and invert onto a towel sprinkled with confectioners’ sugar. Cut
off crisp edges of cake and quickly peel off waxed paper. Spread with softened
jelly or jam to within ½ inch of edge. Starting with the narrow
side of the cake, roll it up, finishing with open edge underneath. Wrap
in towel and cool on rack.
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