Ingredients:
6 eggs
1 cup granulated sugar
1 cup cake-and-pastry flour
1 teaspoon baking powder
1 pinch salt
1 teaspoon vanilla extract
1 whole fruit jelly or jam
Directions:
Beat eggs until foamy, then beat in sugar.
Sift flour, baking powder and salt together and beat into egg mixture.
Blend in vanilla.
Grease a jelly roll pan, 17 by 11 inches.
Spread with wax paper, grease paper, then sprinkle with flour.
Pour batter into prepared pan and bake in oven preheated to 400 degrees until cake springs back when pressed with finger, 10 – 20 minutes.
Turn cake out onto tea towel sprinkled with icing sugar.
Roll up the shorter side, using towel to push cake into place, then unroll, trim off crisp edges, spread with jelly or jam, and roll up. Eat ends yourself.
Let cool on rack.
Ice with a chocolate butter icing if desired, I like it dusted with powdered sugar.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.