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)
1 t. vanilla
t. baking powder
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.