Jelly Roll Cake / Rulada cu Gem

Directions

1. Separate the yolks and whites of the eggs. In a mixing bowl, combine the egg yolks with the sugar. Mix well.

2. Stir in the water and flour. Blend well.                                                                    

3. In a separate bowl, beat the egg whites until stiff, but not dry. Gently fold the egg whites into the batter.               

4. Place the cake batter into a large greased baking pan. Bake at medium-high in the oven for 10 - 15 minutes or until a knife or toothpick comes out clean when inserted in center.                                  

5. Remove the cake from the oven and turn over onto a large sheet of paper (preferably waxed) sprinkled with powdered sugar.                                                   

6. Spread jam over the entire cake surface, leaving a ¼ inch margin at the edge. Roll up the cake with the jam inside. Remove the paper as you roll (don’t roll it up in the cake).         

7. Wrap the cake with the paper or a clean towel to allow the cake to retain its shape as it cools. When ready to serve, place the cake on a plate, loose edge down, and dust it again with powdered sugar.          

                                              

Notes: This is a good, easy cake. Do not be put off by the whipped egg whites - just have patience & a whisk!

 

Variations: Fruit-n-Jelly Roll Cake: Try adding small pieces of fresh fruit in with the jam or in place of the jam. Once cooled, serve with some of the extra fresh fruit and whipped cream.