This jelly roll is a great choice for a special dessert, and it's easier to make than you might think. Use seedless raspberry jam or strawberry jam in the jelly roll. Or make it with a whipped cream or lemon curd filling.
- 3 large eggs
- 1 cup sugar
- 1/3 cup water
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour (3 1/2 ounces)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar (or amount needed for rolling and sprinkling)
- 3/4 cup raspberry jam (or jelly, or use strawberry)
Heat oven to 375 F.
Line a 15 1/2- X 10 1/2- X 1-inch jelly roll pan with parchment paper or waxed paper and grease generously or spray with baking spray.
With an electric mixer, beat the eggs for about 5 minutes, or until very thick and lemon-colored. If you're using a stand mixer, the whisk attachment is great for the eggs.
Gradually beat in granulated sugar. Using low speed, slowly beat in water and vanilla extract.
Gradually add the flour, baking powder, and salt, beating just until batter is smooth and blended.
Pour into pan, spreading to corners.
Bake for 12 to 15 minutes or until a toothpick inserted in center comes out clean.
Immediately loosen cake from edges of the pan and invert onto a tea towel generously sprinkled with confectioners' sugar.
Carefully remove the paper. Trim away any stiff edges, if necessary. While still hot, carefully roll cake and towel from narrow end.
Cool on wire rack at least 30 minutes.
Unroll cake and remove towel; spread the jam or jelly over the cake. Roll up the cake.
Sprinkle with powdered sugar. Wrap loosely and refrigerate. This cake may be frozen whole or in slices.