INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350°F. Grease the sides of a 15 1/2 x 10 1/2-inch
jelly-roll pan with butter, then grease an X from corner to corner in
the pan. Line the pan with a sheet of parchment or waxed paper so  that
it overhangs the pan slightly. In a small saucepan, combine the
butter, milk, and vanilla. Scald the mixture over medium-low heat but
do not allow it to boil. Set aside. Sift together the flour, baking
powder, and salt. In a medium-size heatproof bowl, whisk together the
eggs, egg yolks, and sugar. Hold the bowl over a very low flame and
whisk the eggs constantly until they are lukewarm. Remove from the
heat and, using an electric mixer, beat until the mixture is light in
color and as thick as whipped cream, 5 to 6 minutes. Reheat the milk
mixture over low heat. Sift one-third of the flour mixture over the
whipped eggs and gently fold together, using a large rubber spatula.
Fold in the remaining flour mixture in two additions. Add the hot  milk
in a slow stream as you continue folding. Fold to incorporate  all the
liquid. Pour the batter into the prepared pan and tilt the  pan to
evenly distribute it. Bake the cake until the center springs  back when
lightly touched, about 20 minutes. Cool completely on a  wire rack.
Carefully remove the cake from the pan, flip it over, and  peel off the
paper. Reverse it onto a piece of aluminum foil so that  the browned
top of the cake faces up. Spread the preserves evenly  over the
surface. Roll the cake up as tightly as possible and then  enclose it
in the foil. Refrigerate, seam side down, for at least 3  hours. To
serve, using a sharp serrated knife, trim off the ends,  then cut into
1-inch-thick slices.  Suggested Wine: Hot or iced tea  NOTES : When I
started planning the desserts for this book, I never  imagined I'd be
making a jelly roll, but after having strawberry ice  cream served with
a generous slice of jelly roll alongside at La  Heladeria Coppelia in
Havana, I decided that a delicious homemade  version was a must. This
cake stays fresh for a few days when well  covered, and it is worth any
effort it entails. It truly is a special  treat. I used raspberry
preserves in this recipe, but strawberry  preserves would be equally
delicious. Work carefully when removing  the cake from the pan. A thin
slice is perfect served at teatime with  a cup of your favorite brew,
steaming hot or iced.  Recipe by: Copyright © 1994 by Sheila Lukins
Posted to MC-Recipe Digest V1 #862 by MsRooby <msrooby@blarg.net> on
Oct 24, 1997

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”