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Rolls, Jelly/Sponge Cake I (P, KLP, TNT)
Source: My father-in-law
Yield: 2 jellyrolls (about 8-10 servings each) or 1 sponge cake (12-16)

6 eggs, separated
1 cup sugar
1/2 cup cake meal
1 tbsp. potato flour
Juice from one lemon
Zest from one lemon
1/4 tsp. salt
Jam of your choice for the filling
Coconut, for garnish

Beat egg whites until stiff (if you have it, or you are not making this for Pesach, add a drop of cream of tartar).

Beat in lemon juice and zest, then sugar gradually. Add lightly beaten yolks, then sifted cake meal.

If you're making a sponge cake, bake at 350°F, for 1 hour.

If you are making jellyroll cakes bake at 400°F, for 15 minutes in a foil-lined, greased jellyroll pan.

While cake is baking, spread a clean cloth on a table and sprinkle on some powdered sugar (so that the cake doesn't stick).

Check the cake carefully. If it over bakes even a little, it won't roll up nicely.

Immediately after taking it out of the oven, turn the cake over onto the powdered cloth and roll up. When the cake is thoroughly cool, unroll and spread on jam. Reroll. Spread a little jam over the outside of the cake roll and then roll the cake into the coconut.

Poster's Notes:
If the eggs are really small, use more.

I've made these every year. For those who don't use cake meal, I have replaced it successfully with potato flour. I make several of these cakes early with different jams and freeze them. I don't usually use the coconut (my husband doesn't like it). Instead, I will roll them in extra powdered sugar, or sometimes ground nuts.

Posted by Bobbie Nussbaum

Nutritional Info Per Serving: N/A