Raspberry Jelly Roll |
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Ingredients:
5 eggs, separated
1-teaspoon vanilla
½ teaspoon salt
1/3 cup granulated sugar
1/3-cup cornstarch
1/3 cup + 2 tsp. cake flour or 1 cup all-purpose flour
Confectioners’ sugar
Filling:
1 cup Jelly or Jam
or
1 pint ice cream, softened
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Directions:
Preheat oven to 375 Deg. F.
Grease a 10-1/2x15-1/2" jelly-roll pan and cover with parchment paper.
Beat egg yolks, add vanilla; add flour and cornstarch blending well.
Beat egg whites until foamy; add salt and continue beating until whites form soft peaks.
Slowly add granulated sugar to egg whites and beat until stiff but not dry.
Gently fold egg whites into egg yolk/flour/cornstarch mixture.
Spread in pan and bake for 10-12 minutes.
Rolling cake into jelly-roll shape:
Liberally dust a lint-free kitchen cloth with confectioners’ sugar.
Turn jelly roll out onto the towel, carefully removing parchment paper.
Roll cake up in the towel from the long side and let rest for a minute.
Unroll it and let it rest for a few minutes, then roll it up in the towel again and let it cool completely.
Unroll, spread all over with jelly, jam, or softened ice cream and roll up – this time without the towel. Sprinkle generously with confectioners’ sugar.
Ice cream roll: Place in freezer until ready to serve.
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