Lee Ann Gansmiller

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Jelly Roll

The whole Gansmiller family enjoys this. Freezer strawberry jam is especially good in it. Grape does not work well according to my brother. It seems it turned his roll green! I think foil works better than the brown paper. My mother always made my Grandpa, Jay B. Waggener, a roll for his birthday. Lee Ann Gansmiller

Ingredients

  • 1 cup flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon of salt
  • 3 large eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 teaspoon vanilla

Instructions

  1. Grease a 15 1/2×10 1/2″ jelly roll pan and line the bottom with greased brown paper or with aluminum foil.
  2. Sift together the flour, baking powder and salt and set aside.
  3. Beat the eggs in a small mixing bowl until very thick and lemon-colored. Pour the eggs into a large bowl and gradually beat in the sugar. Beat in, on low speed, the water and vanilla. Slowly mix in the dry ingredients, on low speed, just until the batter is smooth. Pour into the prepared pan.
  4. Bake at 375 degrees for 12 to 15 minutes or until the top springs back when lightly touched. Loosen edges and immediately turn upside down on a towel sprinkled with powdered sugar. Carefully remove the paper and trim off any stiff edges.
  5. While the cake is still hot, roll the cake and towel from the narrow end. Cool on a wire rack.
  6. When cool, unroll the cake, remove the towel and spread with soft (not syrupy) jelly or filling of choice. Roll up again. Sprinkle with powdered sugar if desired.
  7. Cut into 1″ slices and serve.
  8. Variations: Tired of jelly and jams? Try these fillings – clear orange, clear lemon, pineapple, chocolate cream. Or, less than an hour before serving, unroll the jelly roll, spread with about 1 cup sweetened whipped cream, sprinkle with 2 cups sliced fresh strawberries, roll and chill. Serve in thick slices.

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