During my school days, on my way home from school, I used to pass by this family owned bakery. They had one of the most amazing desserts and bakery products. Every time I passed by, the air was always filled with the wonderful smell of cookies and cakes. My Mom would occasionally let us buy a slice of warm jelly roll that was sliced and stored between wax paper. I remember how fascinated I was with jelly rolled up between the cake. I would unroll it to one long strip and relish every bite.
5 large eggs
3/4 cup sugar
1 tsp vanilla extract
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1 cup strawberry jam
sugar for dusting
How it's made:
Grease an 18 by 13 inch pan. (I used cookie sheet). Grease the bottom of pan and line the sheet with parchment paper. Grease the parchment paper and set aside.
Combine flour, salt and baking powder. Whisk together and set aside.
In a mixing bowl, beat eggs, vanilla and sugar with an electric beater. Beat until mixture is thick and fluffy (approx. 5 minutes). Mix in dry ingredients with a rubber spatula. Spread batter evenly onto greased cookie sheet and bake for about 15 minutes.
Remove cake from oven, run knife through the side of pan. Flip the cake on a large sheet of parchment paper which has been lightly dusted with sugar. (Be very gentle when flipping the cake onto parchment or else you will have sugar all over on the counter and maybe on the floor too!) Peel off parchment paper from the cake (that was used for baking) and immediately roll the cake starting from the shorter side to form a log. Wait for 20 minutes until the cake cool down.
Warm jam in microwave for a few seconds. Unroll cake. Spread jelly and roll up the cake again leaving behind the parchment paper.
Wait for an hour or more. Slice and serve.