Summer Jelly Roll

Ian Herniak is a gold medal recipient in the SkillsUSA baking competition and I will try and execute his recipe today.  This is what the Jelly roll should look like:

Ian Herniak and his Summer Jelly Roll Cake

You will need the following ingredients:

1/2 cup all-purpose flour

1 tsp baking powder

4 egg yolks

1/2 tsp pure vanilla

1/3 cup sugar

4 egg whites

1/2 cup powdered sugar

1/2 cup all natural fruit preserves

1 or 2 tbsp fruit brandy

Once you get all the ingredients, grease and flour a 15 x 10 x 1 inch pan and set aside.

In a bowl, combine the flour and baking powder and set aside.

In a large bowl, beat the egg yolks and vanilla with an electric beater on high speed for about 5 minutes or until thick.  Gradually add the 1/3 cup of sugar while beating on medium speed until the sugar is almost dissolved. Set aside.

With a new set of beaters or cleaned beaters, now beat the egg whites on medium to high speed until they form peaks.  Gradually add the 1/2 cup of powdered sugar.

Gently fold one cup of the egg white mixture to the egg yolk mixture.  Then fold the egg yolk mixture into the remaining egg white mixture.

Now gently mix in the flour mixture.

Spread the combined and finished batter onto the prepared flour pan.

Bake in a 375F oven for 12 to 15 minutes or until the cake springs back when touched.

Immediately loosen the cake from the pan.  Invert cake onto a towel sprinkled with powdered sugar.  Roll up the warm cake and towel.  Cool completely on a wire rack.

While cake is cooling, we need to make the filling.  In a small bowl, combine the preserves and brandy.

When the cake has cooled, unroll ever so gently.  Spread the filling mixture onto the cake within 1/2 inch of the edges.

Now roll up the cake with out the towel.  Sift powdered sugar over cake and serve!