JELLY ROLL

Jelly Roll

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 cake flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cream of tartar

Confectioners’ sugar

1 jar (12 ounces) strawberry, smucker’s Jelly or jam that has been beaten  well for easy spreading

Place egg whites in 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 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