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Jelly Roll Cake
Yield: 4 Servings

4 eggs
3/4 c sifted cake flour
1 ts baking powder
1/2 ts salt (optional)
3/4 c granulated sugar
confectioner's sugar
1 c raspberry preserves

In small bowl of electric mixer, let eggs warm to room temperature,
about one hour. Preheat oven to 400F. Lightly grease bottom of
jelly roll pan, then line bottom of pan with waxed paper. Sift
flour with baking powder and salt, set aside. At high speed, beat
eggs until very thick and lemon colored. Beat in granulated sugar,
2 tbsp at a time; continue beating 5 minutes longer, or until very
thick. With rubber spatula, gently fold in flour mixture just
until combined. Turn into prepared pan, spreading evenly. Bake 9
minutes, or just until surface springs back when gently pressed
with fingertip.

Meanwhile, on clean tea towel, sift confectioner's sugar, making
a 15x10 inch rectangle. Invert cake onto confectioner's sugar and
gently peel off the waxed paper. Starting with narrow end, roll up
cake (towel and all). Place, seam side down, on wire rack to cool,
about 20 minutes. Gently unroll cake, remove towel. Spread raspberry
preserves over the entire cake, and roll up again. Place seam side
down. Let stand, covered, at least 1 hour before serving.


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