“A light dessert and soooo easy! * I have also tried sifting confectionery sugar on a dry tea towel( not terry cloth) and turning the cake out on that. (Remove waxed paper carefully. Then try to roll the cake (on the long side) with the cloth as a buffer between each turn/layer. Let it rest for a minute or two then unroll and and let rest for a bit before you spread with jelly/jam . Re-roll. This seems to help keep the roll from tearing so easily.”
READY IN:
35mins
SERVES:
8
YIELD:
1 jellyroll
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam.
  3. Fit with waxed paper and spray with cooking Pam again.
  4. Whip eggs, sugar, vanilla and water until light.
  5. Mix in dry ingredients.
  6. Pour thin batter unto sheet.
  7. Bake until sponge is golden and springs to the touch.
  8. Turn out on cloth wrung in cold water.
  9. Remove waxed paper.
  10. Spread with jam/jelly.
  11. Using the cloth as an aid, roll up the cake into a roll and trim the ends.
  12. Place on platter.
  13. Sprinkle with confectioner sugar.
  14. Serve warm or cold. Enjoy! =).

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