A few things found in the garden one recent morning.
A hint of crispness in the air and sunsets arriving increasingly early are some of the things that have been on my mind, and to be honest, filling me with panic. I dread the loss of sunlight and the chill in the air, and yet, it is exactly why we garden and preserve food, so that it will last through the cold, dark months. But for now, there is still plenty of summer to still be found in warm afternoons, barbecued meals, and flowering blossoms, and I intend to soak in every available minute of it. It is gratifying to see the shelves fill up with jars, the freezer packed, and the fruits of our labor.
I can remember my mom making jelly rolls when I was young girl. She often made chocolate ones with ice cream inside. It always seemed like such a big production, what with all the wax paper and rolling and unrolling an re-rolling. Now, with my own cupboards becoming increasingly stocked with jams and jellies and preserves of all sorts, it seemed like the perfect time to make one. I used a recipe from Country Extra as my guide. It was noted to be "prize-winning" and turned out delicious.
1/4 cup water
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
1-1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar
1 jar (12 ounces) jelly
Start with two large bowls. Place egg whites in one large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
In a large mixing bowl, beat egg yolks and water on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick):
In a large bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan:
Bake at 350° for 15/18 minutes or until cake springs back when lightly touched. Cool for 5 minutes:
Invert onto a kitchen towel dusted with confectioners' sugar:
Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack:
Unroll cake; spread evenly with jelly. Roll up; dust with confectioners' sugar. Yield: 8-10 servings.