Jellyroll

Let's Cook

1. Step 1.

   Preheat the oven to 375°F. Grease a jellyroll pan (typically 10x15 inches) with butter or nonstick spray.

2. Step 2.

   Warm the jelly or jam in a small saucepan over low heat or in a microwave for a few seconds until it becomes thin and spreadable. Set aside.

3. Step 3.

   In a large bowl, beat 3 eggs and 1 cup sugar with an electric mixer on medium-high speed until thick and pale, about 3-4 minutes.

4. Step 4.

   Add a pinch of salt, 1 tsp vanilla, and ½ cup warm milk mixed with 1 tsp melted butter to the egg mixture. Beat on low until combined.

5. Step 5.

   Sift 1 cup flour and 1 tsp baking powder together, then add to the wet mixture. Mix on low speed just until smooth, being careful not to overmix.

6. Step 6.

   Pour the batter into the prepared jellyroll pan and spread evenly with a spatula. Bake for 13 minutes, or until the cake is light golden brown and springs back when lightly touched.

7. Step 7.

   While the cake bakes, lay a clean dishcloth flat on the counter. As soon as the cake comes out of the oven, run a knife around the edges of the pan to loosen it.

8. Step 8.

   Invert the pan over the dishcloth so the cake drops out onto the cloth. If it sticks, tap the back of the pan firmly with a spoon until the cake releases.

9. Step 9.

   Immediately spread the warmed jam evenly over the entire surface of the cake, leaving a small border around the edges.

10. Step 10.

    Using the dishcloth to lift the edge, roll the cake up tightly from one short end. Keep the cake wrapped in the cloth and let it cool completely on a wire rack, about 30 minutes.

11. Step 11.

    Once cooled, unwrap the cake, slice into 1-inch pieces, and serve.