Title: Jelly Roll
Categories: Cake
Yield: 1 Cake
| 3 | | Eggs |
| 1 1/2 | c | Sugar |
| 1 | ts | Orange or lemon juice |
| 1 1/2 | c | Cake flour |
| 1 | tb | Grated orange or lemon rind |
| 1/2 | c | Water, boiling |
| 1/4 | ts | Salt |
| 1 1/2 | ts | Baking powder |
Beat the egg yolks until they are thick, add the sugar gradually, fruit
juice, and rind. Add the hot water, stirring constantly. Sift the flour,
measure, and sift again with the baking powder and salt. Fold the dry
ingredients into the egg mixture. Fold in the stiffly whipped egg whites.
Pour into a well-oiled shallow pan. Bake in a moderate oven (375 F) about
12 minutes. Remove from the oven. Turn the sponge onto a board covered
with cloth. Spread with jelly or jam. Roll. Wrap tightly with a cloth.
Allow to stand until cold. Unwrap and sprinkle with powdered sugar.