Prize-Winning Jelly Roll
rec.food.cooking/Albert Richards
Serves 8-10

1 1/4 cups cake flour
1 1/2 cups sugar, divided
1/2 teaspoon baking powder
6 eggs, separated
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon lemon extract

confectioners' sugar
1 jar (12 ounces) strawberry raspberry or currant jelly or favorite

In a bowl, combine cake flour, 1 cup of the sugar and baking powder; set aside.

In a mixing bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form; set aside.

In another mixing bowl, combine the egg yolks water and extracts; mix well. Add dry ingredients; beat on medium for 1 minute. Gently fold in
egg white mixture.

Spread in a greased 15x10x1-inch baking pan. Bake at 350F for 12 to 15 minutes or until cake spring back when lightly touched. Turn onto a linen towel dusted with confectioners' sugar; remove waxed paper. Roll cake up, starting with the short side, cool.

Unroll cake; spread evenly with jelly. Roll up; dust with confectioners' sugar.