It got moister after sitting for a day in the refrigerator.
The red one is raspberry preserves. I rolled it the wrong way! But you could get a lot more servings out of it or just a small test taste piece if you are offering lots of different desserts. Either way you can't go wrong.
Jelly Roll
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all purpose flour or 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
About 2/3 cup jelly or jam
Powdered sugar
Heat oven to 375. Line jelly roll pan. 15 1/2 by 10 1/2 by 1" with foil or parchment paper or waxed paper.
Grease bottom.
Beat eggs on high speed until very thick and lemon colored. 5 minutes.
Beat in granulated sugar slowly.
Add vanilla and water.
Gradually add flour, baking powder and salt until batter is smooth. Pour into pan.
Bake 12-15 minutes. Immediately loosen cake from edges of pan: invert on a towel that has been sprinkled with confectioners sugar. Carefully peel off the foil or wax paper or parchment. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake, remove towel. Beat jelly slightly with fork to soften. Spread over cake. Roll up cake and sprinkle with powdered sugar.
10 servings: 205 calories per serving.
Lemon Filling
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 tablespoon butter
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 drops yellow food color, if desired
Mix sugar, cornstarch and salt in 1 1/2 quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; remove from heat. Stir in butter and lemon peel until butter is melted. Stir in lemon juice and food color. Press plastic wrap onto filling. Refrigerate until set, at least two hours.
