This is a basic recipe for a simple-to-make jelly roll. Instead of spreading the cake with jelly, you can spread it with whipped cream and sprinkle with fresh berries before you roll up the cake. Another option is to substitute a rich chocolate ganache and roll up the cake before the ganache sets.

　　

Ingredients

makes 8 servings

　　3 eggs, at room temperature

　　1 cup granulated sugar

　　1 teaspoon vanilla extract

　　1 cup all-purpose flour

　　2 teaspoons baking powder

　　1/2 teaspoon salt

　　1/3 cup powdered sugar, plus more for garnish

　　Whipped cream for garnish

　　

For the Filling

1 cup fruit jelly, 1 cup chocolate ganache, or 2 cups whipped cream and 1 pint berries

　　

Step 1

Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection bake at 350°F. Line a 15 × 10-inch jelly roll pan with parchment paper and coat the parchment with nonstick spray.

　　

Step 2

In a large bowl, beat the eggs with an electric mixer on the highest speed for about 3 minutes, until foamy. Add the granulated sugar, 1 tablespoon at a time, beating until very light and fluffy. By hand, stir in 1/4 cup cold water and the vanilla. Fold in the flour, baking powder, and salt, and blend well.

　　

Step 3

Pour the batter into the prepared pan and smooth it out. Bake in the center of the oven for 9 to 12 minutes, until the top feels dry when touched.

　　

Step 4

While the cake bakes, sprinkle the powdered sugar over a clean tea towel or a long strip of paper towel. Loosen the sides of the cake from the pan and invert it onto the towel. Remove the parchment paper and roll the cake up, starting at a narrow end, allowing the towel to be rolled up inside. Place it on a rack to cool. When cool, unroll the cake, spread it with your choice of filling, and roll it up again.

　　

Step 5

Dust the roll with additional powdered sugar or spread with whipped cream. Cut into crosswise slices to serve.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.