Jelly Roll

If only mine looked that good . . . I made this cake for Philip's birthday last week. The original recipe is for a Jelly Roll (white cake with some flavor of jelly rolled up in it), but I've only ever had the chocolate cake with ice cream version. I got a little adventurous and used cookies and cream ice cream. It turned out great, as far as the taste goes. It didn't look too good, but how much does that really matter?? I'll give you the recipe as is, for the jelly roll, and then give you the directions for the chocolate ice cream roll. I'd also give you the recipe for "Pourover," but it's kind of a secret ;)

Jelly Roll

3 eggs

1 cup sugar

1/3 cup water

1 tsp. vanilla

3/4 cup all-purpose flour (or 1 cup cake flour)**

1 tsp. baking powder

1/4 tsp. salt

About 2/3 cup jelly or jam

Powdered sugar

Heat oven to 375 degrees. Line 15 1/2" by 10 1/2" by 1" pan with aluminum foil or waxed paper; grease generously. Beat eggs in 1 1/2-quart bowl on high speed until very thick and lemon colored--about 5 minutes. Pour eggs into 2 1/2 quart bowl (I used a larger bowl to begin with. Why dirty more dishes than necessary??). Gradually beat in sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder, and salt, beating until batter is smooth. Pour into pan.

Bake until wooden toothpick inserted in center comes out clean--12 to 15 minutes. Immediately loosen cake from edges of pan; invert onto kitchen towel (white dish towels work well) generously sprinkled with powdered sugar. Carefully remove foil or waxed paper. Trim off stiff edges of cake if necessary. While cake is still hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel. Beat jelly or jam slightly with fork to soften; spread over cake. Roll up cake; sprinkle with powdered sugar.

Chocolate Ice-cream Roll: Beat in 1/4 cup cocoa with the flour. Spread 1 to 1 1/2 pints of your favorite flavor of ice cream, slightly softened, over the cake. Roll up; wrap in plastic wrap. Freeze until firm--at least 4 hours. Serve with fudge sauce if desired.