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JELLY ROLL
Serves 8
3/4
cup sugar
4 egg yolks
4 tablespoons milk, warm
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup flour, all
purpose
2 teaspoons baking powder
Filling:
12 ounces apricot
jam
Preheat oven to 375 degrees.
Cover the bottom of a 12-by-16
inch jelly roll pan with parchment paper.
Grease and flour the bottom and
sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk
until light and creamy. Beat egg whites with cream of tartar until medium firm.
Combine flour and baking powder.
Fold flour in egg yolk mix alternately
with egg whites. Spread cake mix over the whole surface of pan.
Bake 12
minutes or until center of cake is set. Sprinkle a clean towel with
confectioner's sugar.
Turn the cake over towel. Roll into a jelly roll.
Cool. Unroll and fill with apricot jam.
Roll again and cool before serving.
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