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4 lg. eggs
3/4 C. sugar
1 tsp. vanilla extract
1 C. jam of your choice, such as strawberry, raspberry, apricot
powdered sugar, as needed
3/4 C. cake flour
3/4 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
Preheat oven to 400° F. Line a jelly roll pan with parchment paper, then set aside.
Mix together flour, baking powder and salt.
In a large bowl, beat together eggs and sugar until well mixed and lemon-colored. Add vanilla. Stir in flour and mix until well combined.
Spread batter into a jelly roll pan. Bake at 400° F. for 12 to 15 minutes.
When cake is done, immediately turn out onto cloth that has been sprinkled with powdered sugar. Remove paper from cake and roll it up in the towl. Cool rolled up cake on wire rack.
When cake is completely cooled, unroll and spread cake with jam or preserves. Re-roll and sprinkle with additional powdered sugar.
4 lg. eggs
3/4 C. sugar
1 tsp. vanilla extract
1 C. jam of your choice, such as strawberry, raspberry, apricot
powdered sugar, as needed
3/4 C. cake flour
3/4 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
Preheat oven to 400° F. Line a jelly roll pan with parchment paper, then set aside.
Mix together flour, baking powder and salt.
In a large bowl, beat together eggs and sugar until well mixed and lemon-colored. Add vanilla. Stir in flour and mix until well combined.
Spread batter into a jelly roll pan. Bake at 400° F. for 12 to 15 minutes.
When cake is done, immediately turn out onto cloth that has been sprinkled with powdered sugar. Remove paper from cake and roll it up in the towl. Cool rolled up cake on wire rack.
When cake is completely cooled, unroll and spread cake with jam or preserves. Re-roll and sprinkle with additional powdered sugar.