Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 39.
I made this last weekend to take to some friend's for an after-dinner dessert. One reason I chose this particular dessert was to use some of a large jar of Sarabeth's Strawberry & Raspberry Preserves. The preserves were included in a gift basket we received at Christmas. It is quite delicious although I don't eat it that often and Michael never eats sweets at breakfast.
This turned out to be excellent (I love making roll-type cakes) and Michael said it was one of his favorite desserts that I had ever made from Maida's books.
4 eggs (at room temperature)
3/4 tsp. baking powder
1/2 tsp. salt
3/4 cup granulated sugar
1 tsp. vanilla extract
3/4 cup sifted cake flour
3/4 cup tart jelly
Additional granulated sugar for sprinkling on cake
Adjust the oven rack to the center and preheat to 400. Cover a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with foil (use enough so that it overlaps a bit on all sides). Butter the foil with melted butter. Set aside.
|Place the eggs, baking powder and salt in a mixer bowl.|
|Beat at high speed for about 3 minutes.|
|Add the sugar.|
|Beat again at high speed for 10-12 minutes. (Cover the mixer with a towel to avoid a mess!)|
|Beat in the vanilla.|
|Sift the flour (again) over the batter and mix it only until incorporated - do not overbeat.|
|Pour the batter into the pan in two long ribbons. Spread with a spatula to make it even. Bake for about 12-13 minutes until the top springs back when lightly pressed.|
|As soon as the cake is done, sprinkle with a few spoonfuls of sugar.|
|Cover the cake with a towel.|
|Cover the towel with a cookie sheet.|
|Invert the cookie sheet and the cake pan (the cake pan is now upside down on top of the towel).|
|Carefully remove the foil from the cake.|
|Place the jelly (or preserves) in a bowl and stir it with a whisk. Pour it evenly over the cake. Leave about 1/2 inch along the borders uncovered.|
|Take the towel to help you start to roll the cake.|
|Slowly roll the cake tightly but gently.|
|Transfer the cake with the seam down to a platter. Serve at room temperature or cover and refrigerate it for later.|