Jelly Roll

Now that I have made all this jam it is the perfect time to make a dessert I remember from my youth.

This jelly roll is best eaten fresh.  It is so light and airy and yet decadent.  I used my plum jam  which is sweet and tart.  In my opinion this is a perfect match.

The recipe is from the Better Homes and Gardens cook book.

Ingredients
1/2 cup all purpose flour
1 teaspoon baking powder
4 egg yolks
1/2 teaspoon vanilla
1/3 cup sugar
4 egg whites
1/2 cup sugar
jelly or jam

Directions
Line a a 15x10x1 jelly roll pan with wax paper and spray with PAM.  Set aside.

Stir together flour and baking powder.  Set aside.

In a medium mixing bowl beat egg yolks with vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon coloured.

Gradually add the 1/3 cup sugar, beating on high speed until sugar is almost dissolved.

Thoroughly wash the beaters.  In another bowl beat egg whites on medium speed until soft peaks form. Gradually add the 1/2 cup sugar, beating until stiff peaks form.

Fold egg yolk mixture into the egg whites.

Sprinkle dry mixture over egg mixture and fold in gently until just combined.

Spread batter evenly into the prepared pan.

Bake in a 375 degree oven for 12 to 15 minutes or until cake springs back when lightly touched.

Immediately invert cake from the pan onto a tea towel sprinkled with icing sugar and remove the wax paper.

Roll up towel and cake, jelly roll style starting from one of the cake's short sides.

Cool on a wire rack.

Unroll cake, remove towel and spread with jam or jelly to within 1 inch of the edges.

Roll up cake in same manner.

If desired,  sprinkle lightly with icing sugar.