February 9, 2007, Newsletter Issue #161: Baby Jelly Rolls

Tip of the Week

Following the new food trend of tiny bites of wonderfully flavored food, these teeny jelly rolls are a great idea.

1/4 cup flour, sifted
1/2 tsp. baking powder
2 eggs, separated
1/4 tsp. vanilla
6 Tbsp. sugar
1 cup firm fruit jam, any flavor

In small bowl, beat egg whites until foamy. Gradually add 3 Tbsp. sugar and beat until stiff peaks form. In another small bowl, using same beaters without washing them, beat egg yolks, vanilla, and 3 Tbsp. sugar at high speed until thick and lemon colored. Fold the two mixtures together. Mix together flour and baking powder and gently fold into batter.

Spread carefully into a 15x10" jelly roll pan that has been lined with parchment paper and greased. Bake at 350 degrees 8-10 minutes until top springs back when touched with finger.

Loosen sides of cake, turn onto kitchen towel that has been sprinkled with powdered sugar. Peel off parchment paper and roll up cake and towel together. Cool completely.

Unroll cake and remove towel. Cut into thirds, then cut each piece in half so you have six pieces that measure 3-1/3" by 7-1/2". Spread each with jam and roll up. Cut each tiny roll in half crosswise, and glaze with Lemon Glaze.

Lemon Glaze

1 cup powdered sugar
1-2 Tbsp. lemon juice

Blend until thin spreading consistency.

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