Recipe: Chiffon Cake Jelly Roll

CHIFFON CAKE JELLY ROLL

"Chiffon, rather than sponge cake batter is used."



1 cup sifted cake flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3 large eggs, separated
1 tablespoon grated orange rind
1/3 cup orange juice
1/4 teaspoon cream of tartar
Confectioner's sugar
Strawberry jam (for filling)

Preheat oven to 350 degrees F. Line a 15x10x1-inch jellyroll pan with waxed paper and grease paper with unsalted butter.

Into a medium bowl sift the flour, sugar, baking powder and salt. Add the oil, egg yolks, orange rind and juice; beat with a spoon until smooth; set aside.

Beat egg whites with cream of tartar until they form stiff peaks; fold into egg-yolk mixture until blended.

Pour cake batter into prepared pan.

Bake in a preheated 350-degree F oven for about 12 minutes or until cake springs back when lightly touched,

Turn cake out onto a towel covered with confectioner's sugar; peel off waxed paper. Roll up cake, from the 10-inch side, in the towel; leave ends open and cool.

Unroll cake and spread with strawberry jam; re-roll.

Just before serving, sprinkle with confectioner's sugar.

Source: Vintage newspaper recipe clipping, Cecily Brownstone in the St. Louis Post Dispatch, March 31, 1982