Jelly Roll # 8

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 5 eggs, separated
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1/3 cup cornstarch
• 1/3 cup sifted all-purpose flour
• powdered sugar, in a sprinkle can
• jelly or jam

Recipe

• 1 preheat oven to 375 degrees.
• 2 butter a 10 1/2 by 15 1/2 inch jelly roll pan, or spray with pam spray.
• 3 cover it w/ wax or parchment paper the size of the pan and place over the oiled surface.
• 4 brush with butter.
• 5 using an electric beater, or a rotary whisk, beat the egg yolks until thickened and lemony colored.
• 6 add the vanilla and set aside.
• 7 in another bowl with clean beaters, beat the egg whites until foamy.
• 8 add the salt and continue beating until the whites form stiff peaks but are not dry.
• 9 slowly add the sugar and continue beating until the eggs are stiff, but not dry.
• 10 spoon the whites over the yolks, and sprinkle the cornstarch and flour over the top.
• 11 fold gently until blended.
• 12 spread in the prepared pan and bake for about 12 minutes, or until a cake tester comes out clean.
• 13 meanwhile, liberally dust a kitchen towel with the powdered sugar.
• 14 when the cake is done, turn it out onto the towel, carefully remove the wax paper and trim off any crisp edges.
• 15 roll the cake up in the towel from the long side and let it rest for a minute.
• 16 unroll it and let it rest for a few minutes, then roll it up in the towel again and let it cool completely.
• 17 unroll, spread all over with the jelly or jam, right to the edges.
• 18 roll up without the towel and sprinkle with the powdered sugar.
• 19 slice and serve.