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Suggest a better descriptionGrease jelly-roll pan; line with waxed paper. Preheat oven to 375. In small bowl with fork, stir flour, bking powder and salt; set aside. In another small bowl with mixerr at high, beat egg whites until soft peaks form. Beating at high, gradually sprinkle in 1/3 cup sugar, beating until sugar is completely dissolved. (Whites should stand in stiff, glossy peaks). In large bowl with same beaters and mixer on high, gradually sprinkle in 1/2 cup sugar. Beat in vanilla. With rubber spatula, gently fold flour mixture and beaten egg whites into egg-yolk mixture until thoroughly blended. Spread batter evenly in pan and bake 15 minutes or until top springs back when lightly touched with finger. Meanwhile, generously sprinkle clean cloth towel with about 1/3 cup confectioners sugar. When cake is done, immediately invert cake onto towel; carefully peel waxed paper from cake. Starting at narrow end, roll cake with towel, jelly-roll fashion. Cool completely on rack. When cake is cool, unroll cake; spread top evenly with jelly. Starting at same narrow end, roll cake without towel. Sprinkle roll with confectioners sugar.
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Serving Size: 1 Serving (717g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 780 | ||
Calories from Fat: 53 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 25.7mg | 8 % | |
Sodium 1764.1mg | 61 % | |
Potassium 868.3mg | 23 % | |
Total Carbohydrate 167.8g | 49 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 167.8g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 780
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