1. Heat oven to 375°. Line jelly roll pan, 15 1/2 X 10 1/2 X 1 inch, with waxed paper, aluminum foil or cooking parchment paper generously grease waxed paper or foil with shortening.
2. Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
3. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.
4. Unroll cake and remove towel. Beat jelly slightly with fork to soften spread over cake. Roll up cake. Sprinkle with powdered sugar.
*If using self-rising flour, omit baking powder and salt.
NUTRITION FACTS: 1 Serving Calories 240 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 65mg Sodium 135mg Carbohydrate 43g (Dietary Fiber 0g) Protein 3g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 4% Iron 4% DIET EXCHANGES: 1 Starch 2 Fruit
Chocolate Cake Roll: Do not use self-rising flour. Increase eggs to 4. Beat in 1/4 cup baking cocoa with the flour. If desired, fill cake with ice cream instead of jelly or jam: Spread 1 to 1 1/2 pints (2 to 3 cups) ice cream, slightly softened, over cooled cake. Roll up cake wrap in plastic wrap. Freeze about 4 hours or until firm. Serve with Hot Fudge Sauce if desired.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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