1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
about 2/3 cup jelly or jam
Heat the oven to 375 degrees. Line a jelly roll pan (15 1/2" x 10 1/2" x 1") with aluminum foil, then grease with shortening. Beat eggs in a large bowl on high speed until thick and lemon color. Gradually beat in sugar.
Beat in water and vanilla on low speed. Gradually beat in flour, baking powder, and salt until smooth. Pour into pan; spread to corners.
Bake until wooden pick inserted in center comes out clean, 12-15 minutes. Generously sprinkle powdered sugar on a towel a little larger than the cake.
Immediately loosen cake from pan and turn over onto the towel. Carefully remove the foil. Trim off any crisp edges of cake.
While hot, carefully roll cake and towel from narrow end. Let cool on wire rack at least 30 minutes
The jelly roll is filled with homemade wild blackberry jam.
The wild blackberries grown on the farm, and
are picked each summer.
Unroll cake and remove towel. Beat jelly with a fork just enough to soften; spread over cake. Roll up cake and sprinkle with powdered sugar. Makes 10 servings.