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LOCATION: Recipes >> Cake Recipes >> Jelly Roll 03

Print this Recipe    Jelly Roll 03

Jelly Roll
Yield: 8 Servings

3/4 c flour
1 ts baking powder
1/2 ts salt
2 egg yolks
2/3 c sugar
2 tb sugar
3 tb oil
2 tb water
1 ts extract, orange
3 egg whites
1/4 ts cream of tartar

1 1/4 c strawberry jelly
1 c sprinkles

Preheat oven to 350 degrees. Spray a 15x10" jelly-roll pan with
vegetable cooking spray. Line bottom with waxed paper.

Mix together flour, baking powder, and salt.

Beat together egg yolks and 1/3 cup sugar at high speed until light
and fluffy. Beat in oil, water, and orange extract. Sift flour
mixture over egg mixture. Gently and quickly fold in until almost
combined.

Using clean beaters, beat egg whites at high speed until foamy.
Beat in 1/3 cup sugar and cream of tartar until stiff, but not dry,
peaks form.

Carefully stir one-quarter of beaten egg whites into batter. Gently
fold in remaining whites. Pour batter into prepared pan; smooth
top.

Bake cake until center springs back when lightly pressed, 15 to 18
minutes.

Loosen cake by running a metal spatula around sides of pan. Dust
a clean cloth with remaining sugar. Turn cake out onto prepared
cloth. Remove waxed paper. Trim cake edges. (Do not let cake
cool.)

Starting with a long side, tightly roll up cake, jelly-roll style,
with cloth. Transfer cake, seam-side down, to a wire rack to cool
completely.

Unroll cake; remove cloth. Spread 1 cup jelly over cake to within
1" of edges. Re-roll cake. Place cake, seam-side down, on a
serving plate.

In a small saucepan, heat remaining jelly over low heat. Brush
cake with jelly. Sprinkle with colored sprinkles.

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