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Jelly Roll

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Pillsbury Kitchens
Updated Sep 23, 2010
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Enjoy this delicious jelly roll cake – a distinctive baked dessert.

Jelly Roll

  • Prep Time 20 min
  • Total 2 hr 0 min
  • Ingredients 9
  • Servings 10
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Ingredients

  • 2 tablespoons powdered sugar
  • 4 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup cold water
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup any flavor jelly or preserves

Instructions

  • Step 
    1
    Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease foil with shortening. Sprinkle clean towel with powdered sugar; set aside.
  • Step 
    2
    In large bowl, beat eggs with electric mixer on high speed 5 minutes or until thick and lemon colored, scraping bowl occasionally. Gradually beat in granulated sugar until light and fluffy, scraping bowl occasionally. Beat in water and vanilla. On low speed, beat in flour, baking powder and salt just until smooth, scraping bowl occasionally. Spread batter evenly in pan.
  • Step 
    3
    Bake 8 to 12 minutes or until cake springs back when touched lightly in center.
  • Step 
    4
    Immediately loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Remove pan and foil. While cake is hot and starting with one short side, carefully roll up cake and towel; place on wire rack. Cool completely, about 1 hour.
  • Step 
    5
    Carefully unroll cake; remove towel. Spread jelly over cake; loosely roll up cake. Wrap in foil or waxed paper; refrigerate 30 minutes. If desired, sprinkle with powdered sugar just before serving; cut into 1-inch slices.

Nutrition

200 Calories
2 1/2g Total Fat
4g Protein
42g Total Carbohydrate
28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
20
Total Fat
2 1/2g
3%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
140mg
6%
Potassium
55mg
2%
Total Carbohydrate
42g
14%
Dietary Fiber
0g
0%
Sugars
28g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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