Jelly Roll

Makes 10 servings

Soft butter, for pan

3 large eggs

1 cup (250 mL) granulated sugar

1/3 cup water

1 tsp (5 mL) vanilla

3/4 cup (180 mL) all-purpose flour

1 tsp (5 mL) baking powder

1/4 tsp (1 mL) salt

About 2/3 cup (160 mL) raspberry jam OR lemon filling (recipe follows)

Icing sugar

Preheat oven to 375 F (190 C). Line a jelly-roll pan (15 by 10 by 1 inch/35 by 20 by 2.5 cm) with waxed paper; use soft butter to grease generously.

Beat eggs in small mixing bowl on high speed until very thick and lemon coloured, about 5 minutes.

Pour eggs into large mixing bowl. Beat in sugar gradually. Beat in water and vanilla on low speed.

Sift flour, baking powder and salt onto sheet of waxed paper. Gradually add to egg mixture, beating just until batter is smooth.

Pour into prepared pan. Bake until wooden toothpick inserted in centre comes out clean, 12 to 15 minutes. Immediately loosen cake from edges of pan; invert onto clean tea towel sprinkled generously with icing sugar. Carefully remove waxed paper. With a sharp knife, remove stiff edges of cake.

While hot, carefully roll cake together with towel, from narrow end. Let cool on wire rack for at least 30 minutes. Unroll cake; remove towel.

Beat jam lightly with fork to soften; spread over cake. Roll up cake and sprinkle with icing sugar.

Tart Lemon Filling

3/4 cup (180 mL) sugar

3 tbsp (45 mL) cornstarch

1/4 tsp (1 mL) salt

3/4 cup (180 mL) water

1 tbsp (15 mL) butter

1 tsp (5 mL) grated lemon peel

1/3 cup (80 mL) lemon juice

4 drops yellow food colouring (optional)

Mix sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and bubbles. Cook and stir for 1 minute. Remove from heat; add butter, lemon juice, lemon peel and food colouring (if using). Cool. If filling is too soft, refrigerate until set and spread on jelly roll.