This is a simple and easy jelly roll recipe that will look like you took a long time to make it. It is easier to separate the eggs white while it is still cold. Let the egg whites come to room temperature before whipping.
Make 8 to 10 servings
4 large eggs, separated
3/4 cup granulated white sugar
1 Tablespoon pure vanilla extract
3/4 cup cake flour, sifted
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup strawberry jam or jelly, stirred well
Confectioners’ sugar, for dusting, sifted
1. Preheat oven to 400 degrees F. Sift together the flour, baking powder, and salt. Line a 15- x 10- x 1-inch jelly roll pan lined with parchment paper. In a small bowl beat egg whites until stiff but not dry and set aside.
2. In another bowl, beat the egg yolks until light. Gradually add the sugar and vanilla, and mix well. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture and pour the batter into the jelly roll pan and spread the batter evenly with a offset spatula. Bake for 8 to 10 minutes until the cake is golden or until the cake springs back when lightly touched.
3. Loosen edges of cake, and invert cake onto a clean towel dusted with confectioners’ sugar. Gently peel parchment paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly roll cake.
4. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 15 minutes. Once cake has cooled, gently unroll. Using a small offset spatula, spread cake evenly with jam or jelly and re-roll. Sprinkle with confectioners’ sugar.
Note: You can substitute the strawberry jam with any of your favorite fruit jam.