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Crafter Impossible- Jelly Roll Pt. 1- March 15, 2013

Who wants a sugar rush for Easter? Martha decorates a jelly roll to use as an Easter centerpiece.

Jelly Roll from The Joy of Cooking

Use a 10 x 151/2 x 1 inch pan.

Grease pan, line with parchment paper or foil, and then grease the paper or foil.

Preheat oven to 350 degrees.

4 eggs (separated)

cup sugar

cup flour

1 t. vanilla

t. baking powder

t. salt

Beat egg yolks until light. Gradually add sugar and beat until creamy. Add vanilla. Sift dry ingredients together. Add gradually to the egg mixture. Whip the egg whites in a separate bowl until stiff but not dry. Fold into the cake batter. Spread in prepared pan and make sure the corners are covered. Bake for 12 minutes. Loosen edges of can and invert on a clean towel dusted with powdered sugar. Use the towel to roll the cake into a roll. Cool on rack. Jam or jelly can be spread on a warm cake - use about cup. Other fillings, wait until cake is completely cooled.

If you have an idea for Crafter Impossible, you can reach Martha at Martha@petalscent.com. You can also get updates on the Crafter Impossible group page on Facebook.

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