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Jelly Roll

3/4 c sifted cake flour
7/8 c eggs (about 4 eggs)
1 t baking powder
1/4 t salt
3/4 c sifted granulated sugar
1 t vanilla flavoring
1 c tart jelly
powdered sugar

Have all ingredients at room temperature. Heat oven to 400 degrees
F. Line a 15"x10"x1" pan with a piece of waxed paper, then grease.

Sift cake flour onto large piece of waxed paper. Measure carefully
3/4 c. and set aside.

Break eggs into 2 qt. mixing bowl, then add baking powder and salt.
Beat with hand or electric beater until foamy. While beating
rapidly, slowly add sugar to foamy egg mixture, about 1 T. at a
time. Continue beating until thick, and tripled in volume. Quickly
fold in sifted flour and vanilla.

Pour batter into greased and waxed paper-lined pan, spreading it
evenly to all edges of pan, and leaving a slight depression in
center. Bake in moderately hot oven of 400 degrees F. 13 minutes.
It should only be light brown in color, no darker. When cake is
done, remove from oven. Loosen cake with spatula.

Invert pan onto a cloth or towel dusted with powdered sugar. Remove
pan from cake. quickly peel off paper, and cut off all crisp edges
from cake. Roll cake, rolling cloth up in cake. Let cool about
10 minutes.

Unroll; then spread jelly over surface of cake using a spatula,
and pushing jelly no closer than 1/2" from edges. With both hands,
start rolling up cake from narrow side. In rolling, first tuck
edge of cake over and under evenly all the way across roll, pushing
away as little filling as possible. Then continue rolling by
lifting towel higher and higher with one hand as you guide roll
with other. Finish rolling with open end of cake on the underside.
Wrap towel tightly around roll to shape it. Place on cake rack to
cool.

To serve: Cut with very sharp knife into crosswise slices about
1" thick. Makes 6-8 servings.

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