INGREDIENTS

INSTRUCTIONS

Preheat oven to 425°F. Line bottom of a 15x10x1" jelly-roll pan with
parchment paper. Butter parchment. Sift flour and baking powder into a
small bowl. Set aside.
In a large mixing bowl, beat eggs and sugar at high speed until thick and
creamy, about 5 minutes. Gradually sprinkle flour mixture over egg mixture,
then fold in gently. Be sure there are no dry pockets of flour. Fold in
water.
Pour batter into pan. Spread evenly, smoothing top. Bake at 425°F for 10
minutes until center springs back when lightly touched. While cake is
baking, sprinkle a 20" long sheet of parchment paper with sifted
confectioners' sugar.
Remove cake from oven and immediately run knife around edge of cake to
loosen, then invert hot cake on sugared paper. Peel off baking parchment
from bottom of cake. Trim off crusty edges with a sharp knife. Cut both
cake and parchment in half crosswise. Gently roll up each hot cake in
parchment starting from narrow end. Wrap in clean, warm, damp cloth. Cool
on rack.
Before serving, gently unroll cakes. Spread each cake with half the jam,
leaving a 1" border on all sides. Roll up starting at narrow end. Cover and
refrigerate at least 1 hour. Cut each cake in 8-10 slices. Garnish with
berries and rose petals.
Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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