Jelly Roll with Seedless Raspberry Butter
 
2 Tbsp  sweet butter
2/3 cup  all-purpose flour
1/2 tsp  baking powder
5   eggs, separated
1 tsp  vanilla
1/2 tsp  salt
1/2 cup  granulated sugar
3 Tbsp  powdered sugar
1   jar american spoon red raspberry butter
 
lightly grease a 11 x 17 inch sheet pan, line with wax paper. grease and 
lightly 
flour the paper. place rack in center of oven and preheat to 400. melt 
butter 
and set aside to cool. in a medium bowl, mix together flour and baking 
powder. 
stir together egg yolks, vanilla and melted butter. mix in half the flour 
mixture. beat egg whites and salt in a large bowl until soft peaks begin 
to 
form. gradually beat in granulated sugar until stiff, glossy peaks form. 
fold 
one large spoonful of beaten egg white mixture into yolk mixture, then add 
into 
the remaining egg white mixture and partially fold together. sift 
remaining 
flour mixture over the top. gently fold together until thoroughly mixed. 
quickly 
spread batter in prepared sheet pan. bake 8-10 minutes or until top 
springs back 
when touched. sift 2 tbsp of powdered sugar onto a clean kitchen towel. 
invert 
the cake onto it and gently remove the paper. trim about 1/2 inch from the 
edges. starting with one long edge, roll up jelly-roll fashion. wrap in a 
towel 
and let cool. unroll cake onto a board. spread with raspberry butter. 
reroll, 
placing seam down. sift remaining powdered sugar over top. let rest for an 
hour. 
cut into slices and serve. 
 
 
nancy- 
william barfieldsr 
 
-- 
(ID: 10811) Mirror: rec.food.recipes: Sun, Sep 21, 2003


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