Jelly rolls are a little intimidating to make because they take some patiences to roll, and sometimes call for an extra hand to make the process happen quickly and without cracking or breaking. Luckily, I have two daughters who love to help in the kitchen and are always at the ready when I need a hand (or two) rolling the cake to make a sweet jelly roll.
I like the jelly roll because you can pretty much fill it with any jam, jelly, or preserve that you like! And it's a soft and sweet summer treat because you can feature seasonal jams made from your own fruit harvest or from harvested and preserved by your farmer friends at your local farmers market.
*Get these ingredients at your Illinois farmers market!
1 cup sugar
3 tablespoons cold water
1 cup cake flour
1 level teaspoon baking powder
1/3 teaspoon salt
1 teaspoon vanilla
1 jar of your favorite jam, jelly, or preserve*
Optional whipped cream garnish and dusting of powdered sugar
Preheat oven to 425 degrees.
Line a shallow dish measuring about 15x10x1 with a greased paper.
Sift twice the flour, salt, and baking powder. Set aside.
In a mixing bowl, beat the eggs and sugar until thick. Then add the water.
Add the sifted flour mixture to the mixing bowl and combine.
Pour the batter evenly over the greased paper lined shallow pan.
Bake for 12 minutes.
Pull from oven and turn the cake over onto a cloth or another paper sprinkled with powdered sugar.
Remove the greased paper from the cake and allow to cool (about 15 minutes)
Spread with your favorite jam or jelly.
Roll up quickly!
Cut into even segments and serve with freshly whipped cream.
Serving size: approximately 6-8 servings.