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Ingredients
3 Eggs
1 Cup granulated sugar
1 Teaspoon butter extract
1 Teaspoon vanilla extract
1/3 Cup of water (see note)
1 Cup of CAKE FLOUR (see note)
1 Teaspoon baking powder
1/4 Teaspoon salt
1 Cup jelly or jam
Powdered sugar
Instructions
Preheat oven to 375�F. Line a 10� x 15� jelly roll pan with parchment paper and spray the parchment paper with cooking spray, set aside.
Beat the eggs, on high speed, until very thick and lemon colored (FULL 5 minutes). AFTER 5 minutes, gradually add sugar while the mixer is running. Put butter extract into a 1/3 measuring cup and then fill the rest of the measuring cup with water (water + butter extract should = 1/3 cup). Add vanilla and water/butter extracts to batter and mix well. Add flour, baking powder and salt to the egg mixture and beat just until batter is smooth. Pour into the prepared pan. Bake 12 to 15 minutes or until toothpick inserted in center of cake comes out clean.
Slide a knife around the cake edges to loosen it from the pan. While cake is still hot, turn it out onto a large sheet of parchment paper (a couple inches larger on edge side) that has been spritzed with cooking spray and gently peel off the old parchment that you baked on.
Gently roll up the HOT cake along with the (new) prepared parchment. Set it, seam side down on a baking rack to cool for 45 minutes.
When it has cooled for 45 minutes, unroll the cake (gently peeling away the parchment).