Ingredients:
Large eggs, room temperature 8 8
Granulated sugar 1 1/2 cups 375 mL
Water 1/4 cup 60 mL
VanilLa 2 tsp. 10 ml
Cake flour, sift before measuring 1/2 cups 375 mL
Baking powder 2 tsp. 10 mL
Salt 1/2 tsp. 2 mL
Icing (confectioner’s) sugar, sprinkle
Chocolate Caramel Filling,

Method:
Grease two 10 x 15 inch (25 x 38 cm) jelly roll pans. Line with greased waxed paper. Beat eggs ¡n large bowl until smooth. Add sugar. Beat until light colored and thick.
Add water and vanilla. Stir.

Sift flour, baking powder and salt over batter. Fold in. Divide batter evenly between prepared pans. Bake, 1 pan at a time, in 400°F (205°C) oven for 12 to 15 minutes.

A wooden pick inserted in center should come out cleanb Cool cakes enough to handle. Sift icing sugar onto 2 tea towels.

Turn out cakes onto towels. Roll cakes up from narrow end, with towels.

To Assemble:
1. Unroll jelly rolls. Using a ruler, cut each into 3 lengthwise portions of equal width.

2. Spread each cake strip with 1/3 cup (75 mL) filling. Carefully roll up 1 strip like jelly roll. Set roll on cut edge on plate.

3. Wind second strip around roll, beginning where first strip ended.

4. Repeat with 4 remaining strips. Ice top and sides of cake with remaining icing. Chill.

5. Cuts into 16 wedges.

Nutrients:
1 wedge: 231 Calotles 5 g Protein 5.7 g Total Fat,, 41 g Carbohydrate; 175 mg Sodium; 1 g Dietary Fiber

Jelly Roll Cake

Jelly Roll Cake Recipe