Friday, September 4, 2009

Reaping the Rewards of the Season and Recipe

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.
6 eggs, separated
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
Confectioners' sugar
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.


  1. Can I take a field trip to where you live??? I want to spend the day learning how to can/jar food, plant a decent garden, and talk about books the whole time. I would have to buy a lot of those jars first wouldn't I? I got a couple DVDs from the library so I could teach myself to crochet (I thought I'd learn better by watching) and then realized I didn't even have a hook - or yarn. I'd love to try that jelly roll, but why do you roll it up in a towel and then unroll it to add the jelly - why don't you just put the jelly on before you roll it up?? A lady at my church makes a pumpkin roll thing with cream cheese or something in it - I could eat about 10 of those. YUMMMMM. Have a good weekend ~ ♥

  2. Beth, you kill me! Believe me, I want to visit someone who has finished drywall and level flooring. But anyway, you roll it up in the towel while it is still warm to give it "memory" so once you put the jelly on it and roll it, it will retain its shape. Otherwise, it might just unroll on you!

    You are braver than me- I saw a pattern recently for making a braided rug and thought, there is no way I could learn this just by looking at the pattern! So I had to cough up $$$ for a class.

  3. This post brings back memories of Mom making Jelly Roll cakes.


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