Blueberry Jelly Roll

Blueberry Jelly Roll

Yield: 10 servings

5 medium eggs, at room temperature
1 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1 cup cake flour
confectioners’ sugar
1/2 cup blueberry jam

Preheat the oven to 350 degrees F. In a medium-size bowl, beat the eggs, sugar, and lemon juice until pale and fluffy, about 5 minutes. Add the vanilla and blend in the flour. Do not overbeat.

Grease a 10x15x1-inch jelly-roll pan with butter, then line with wax paper and butter the wax paper. Pour in the batter and gently tap the pan to remove any bubbles. Bake for 18 to 20 minutes, or until golden and the sides pull away from the pan.

Sprinkle paper towels with confectioners’ sugar and turn the cake out onto them. Let cool. Spread the cake with the jam, roll up, and sprinkle again with confectioners’ sugar. Slice each end on an angle, just enough to even the sides of the roll and give it a nice look.

VARIATION: Use any jam you want!