Paulette Vickery's Recipes

Shaker Jelly Roll

cakes

4 each eggs
3/4 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla
1 single powdered sugar
1 cup tart jelly, or jam

Let eggs sit at room temperature for 1 hour. when ready to make cake, preheat oven to 350 degrees.Line bottom of jelly roll pan with waxed paper. Combine flour, baking powder, and salt, and set aside. Beat eggs until foamy. Add sugar to eggs. Continue beating until egg mixture is vary thick and light colored. With rubber spatula, fold in flour mixture and vanilla. Turn into pan, spreading batter evenly. Bake 13 minutes, or until light brown. Lightly dust clean linen tea towel or waxed paper, with powdered sugar. When cake is done, loosen it from sides of pan, and invert onto towel. Lift off pan and carefully peel off waxed paper. Using sharp knife, cut crisp edges from cake. Spread cake with jamor jelly to with in half an inch of edges. Start rolling up cake from narrow end, by folding edge of cake over, then tucking it under. Continue rolling cake, lifting towel higher and higher with one hand, as you guide roll with the other. Finish with open end of cake on bottom. Wrap towel tightly around roll to shape it. Finish cooling on rack and sprinkle with powdered sugar again.

Yield: 24 servings




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