Anytime I see a recipe where I don’t have to separate the eggs and dirty more dishes immediately has my interest piqued. I am not a big fan of big time cleanup!
This recipe come from one of the old country church cookbooks of my Mother’s . . . I know this dates me, but I remember the days of afternoon tea with assorted tea cups (and yes I have many) with fancy sandwiches, dainties and desserts being served with much love and pride.
This is an exceptionally easy recipe and I can whip up a jelly roll from breaking eggs into the bowl to finish cleanup in half an hour, including the baking time. It will take you back to your youth . . . when we took more time to smell the roses and partake of afternoon tea.
- 4 eggs
- 1 cup sugar
- 1 cup flour
- 1 tsp. baking powder
- pinch of salt
- 2 T. water
- 1 tsp. vanilla
- Butter and line a 10 x 15 inch jelly roll pan with waxed paper, buttering waxed paper as well.
- Preheat oven to 400 degrees.
- Have in readiness your filling . . . lemon curd or jam or whatever you prefer to use.
- Have dry ingredients mixed together and and sift through a mesh strainer.
- Break eggs into mixing bowl and beat until lemony coloured
- Slowly add sugar, making sure there are no lumps.
- Beat until it starts to thicken very nicely and the beaters leave a bit of a trail like whipped cream and is light and fluffy The time will vary depending on whether you are using a hand mixer or a stand mixer.
- Add vanilla and water and give it a whirl again.
- Remove beater or beaters.
- Add the dry ingredients in thirds, folding in as lightly as you can until there is no trace of the flour in the batter, making sure there isn't any on the bottom of the bowl either.
- Spread lightly in prepared pan.
- Bake at 400 degrees for 12 to 15 minutes in the centre of the oven. I always use convection bake.
- Remove when golden on top, and immediately turn onto dampened tea towel that has been sprinkled with sugar.
- Carefully remove wax paper.
- Immediately trim off about 1/4 inch all around the edges as it will roll much better without the crisp edges.
- Roll up in towel and let sit until cooled a bit.
- Unroll carefully, and spread filling on making sure you cover all the surface . . it is okay if a little seeps out on the edges.
- Roll up and place on serving plate and dust with more sugar.
- Trim off edge pieces so ends are clean cut . . . and then eat them!! Gotta taste test you know!!!
- Your baking time will vary depending on the pan you use. When I use a metal pan it is 12 minutes exactly. When I use the Pampered Chef stoneware baking pan, it takes a little longer.
- My favourite filling is lemon, rarely use jam.