See Also: Class Favorites · Desserts · San Benito County Cooks
Jelly Roll or Sponge Cake
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Instead of making a jelly roll, this cake batter can be baked as a sponge cake in individual loaf pans, if desired.
5 egg whites
5 egg yolks
3/4 cup sugar
1 teaspoon real vanilla extract
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/2 cup finely chopped walnuts, if desired
1/2 cup jelly, jam, chutney or any preserves
finely diced fruit, if desired
powdered sugar for sprinkling
Preheat oven to 375 degrees. Line a jelly roll pan with parchment paper. Beat egg whites until light and fluffy with soft peaks, but not "dry". Set aside. Beat egg yolks until light colored and thick, about 2 minutes. Gradually beat in the sugar, little by little until fluffy and stiff. Add vanilla. Whisk together the flour and baking powder and beat into the egg yolks until smooth. Gently fold beaten egg whites into the cake batter along with the chopped nuts, if using. Spread into baking pan and bake 12-13 minutes. Loosen edges from the pan and invert the pan onto a clean towel that has been dusted with powdered sugar. Trim off any crusty edges. Roll the cake while it is still hot with the towel and place on a rack to cool. When cool, gently unroll it and spread with the jelly and sprinkle with diced fruit. Reroll it onto a platter, placing seam side down. Sprinkle with powdered sugar.
Recipe created 1998-06-08.
