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SMITH FAMILY – TURNERS FALLS, MA
“People have requested that I make these for bake sales, and they always sell out quickly.”
LIZ SMITH
INGREDIENTS
JELLY ROLL
1 cup sugar
4 eggs
1 tsp, baking powder 1 cup flour
Pinch salt
1 tsp. vanilla
Jelly, any flavor (should not have chunks of fruit)
Confectioner’s sugar
1 Grease the bottom and sides of a 4 15.25x10.25x1-inch pan. Line the
bottom and sides of the pan with
wax paper.
2 Lay a pastry towel on the counter next to a jar of stirred jelly, for ease in spreading.
3 Beat sugar, eggs, baking powder, flour, salt and vanilla together. Pour into prepared pan and shake side to side gently so batter is evenly distributed. Bake at 400°F for
9 minutes, until roll is light to medium brown on top.
Remove from oven and turn upside down on pastry towel, with the short side at the top and bottom. Remove the pan and the wax paper. Put the edges of the towel and the top and bottom over the cake and gently roll the cake all the way. After a few seconds, unroll the cake.
5 Spread the cake with jelly, then roll the cake up again. Coat the jelly roll all the way around with confectioner’s sugar. Let cool before cutting or freezing. (If freezing, you can add another coat of sugar while it is frozen for visual appeal, if desired.)
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