Jelly Roll

Very yummy, and not very difficult. Sure to impress. Instructions for making a chocolate roll are on the next page.

  • 5 eggs (separated)
  • 1 cup sugar
  • 1 tablespoon grated lemon rind
  • 2 tablespoons lemon juice
  • 1 cup sifted flour
  • 1/4 teaspoon salt
  • Confectioners’ sugar
  • 1 cup jelly or jam

Beat egg whites until stiff but not dry. Add 1/2 sugar slowly, beating constantly. Set aside. Beat egg yolks until thick and lemon colored; add remaining sugar gradually, continuing to beat until stiff enough to hold a soft peak; add grated lemon rind and juice. Fold yolk mixture gently into egg whites (or vice versa). Combine flour and salt and fold quickly but lightly into egg mixture. Spray a cookie sheet lightly with Pam, line it with waxed paper, generously spray the waxed paper with Pam, then pour the batter into the pan, spreading evenly. Bake at 350 degrees for 15 minutes. Turn onto clean pastry towel that is generously sprinkled with confectioner’s sugar. Quickly remove waxed paper. Roll up from the narrow end, with cloth and let set on wire rack, seam side down until cool (at least 45 min). Unroll, remove towel and spread with whipped jelly. Re-roll again, and sprinkle with confectioner’s sugar. Garnish with fruit as desired.

8-10 servings.

Desserts Book 1