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Jelly Roll
Yield: 10 Servings

powdered sugar
4 lg eggs
3/4 c sugar
1/4 c water
1 ts vanilla extract
1 c flour
1 ts baking powder
1/4 ts salt
3/4 c jelly

Preheat oven to 375 F/ 190 C.

Lightly sprinkle clean towel with powdered sugar, set aside.
generously grease and lightly flour 15 x 10 x 1-inch baking pan.

In large bowl, beat eggs at highest speed til thick and lemon
colored, about 5 minutes. gradually add sugar, beating til light
and fluffy. Stir in water and vanilla. Add flour, baking powder
and salt. Blend at LOW speed just til dry ingredients are moistened.
Spread batter evenly in pan.

Bake 8 to 12 minutes or til tops springs back when lightly touched
in center. Loosen edges. Immediately invert onto sugared side of
towel. Starting with shortest end, roll up cake in towel. Cool
completely on wire rack.

When cake is cooled, unroll, remove towel. Spread cake with jelly,
roll up again, rolling loosely to incorporate filling. Wrap in foil
or waxed paper. Store in refrigerator. If desired sprinkle with
additional powdered sugar.


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