Jelly Roll

The secret is in the roll dough, the rest is just jam!

Tip: Cake Flour is not the same as all-purpose or plain flour. It is processed differently and has a finer consistency than plain flour.

2 eggs
3/4 cup sugar
1 cup sifted cake flour
1 2/3 tsp baking powder
1/4 tsp salt
3 tbsp milk
1/2 tsp vanilla

Into a mixing bowl sift together flour, baking powder, and salt. In a separate large mixing bowl beat eggs until thick and lemon colored; add milk and beat thoroughly. Fold in flour into the milk and egg mixture a little at a time. Add vanilla and stir. Spread the batter in 15 1/2" x 10 1/2" x 1" oven proof pan or dish lined with greased wax paper. Bake about 15 minutes at 375 degrees.

Turn cake out onto wax paper or a kitchen towel sprinkled with superfine or confectioners sugar. Remove wax paper from the back of the cake quickly. Cut off crisp edges of the cake. Roll cake with towel inside immediately, let stand 10 minutes to cool. Unroll. Spread jelly or jam, roll cake back up and dust top with confectioner's or superfine sugar. Slice into 1/2 inch sections.