Jelly Roll

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 4 egg yolks
• 1/2 teaspoon vanilla
• 1/3 cup sugar
• 4 egg whites
• 1/2 cup sugar
• Sifted powdered sugar
• 1/2 cup jelly or jam*

Instructions

1. Combine flour and baking powder; set aside. In a mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or till thick and lemon colored. Gradually add the 1/3 cup sugar, beating on high speed till sugar is nearly dissolved. Thoroughly wash beaters.
2. In another bowl beat egg whites on medium speed till soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating till stiff peaks form (tips stand straight). Fold yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just till combined.
3. Spread batter evenly into a greased and floured 15x10x1-inch jelly-roll pan. Bake in a 375° oven for 12 to 15 minutes or till cake springs back when lightly touched near center.
4. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jelly roll style, starting from one of the cake's short sides. Cool on a rack. Unroll cake; remove towel. Spread cake with jelly or jam to within 1 inch of edges. Roll up cake.
5. Chocolate Cake Roll: Prepare as above, except reduce flour to 1/2 cup and omit baking powder. Add 1/4 cup unsweetened cocoa powder and 1/4 teaspoon baking soda to flour. Fill with 2 cups whipped cream or cooled chocolate pudding. Roll up cake. Drizzle half of Chocolate Glaze (see recipe, page 89) over cake. Chill.
6. Pumpkin Cake Roll: Prepare as above, except add 2 teaspoons pumpkin pie spice to flour mixture and stir 1/2 cup canned pumpkin into egg yolk and sugar mixture. Fill with Cream Cheese Frosting (see recipe, page 88). Roll up cake. Sprinkle with sifted powdered sugar.
7. *Note: For another filling, try 2 cups softened ice cream. Freeze ice-cream-filled roll.