Serves: 5
Total Calories: 163

1/2 cup flour sifted
1/2 teaspoon baking powder
dash salt
1/4 cup milk
2 tablespoons butter real
3 eggs yolk
1/3 cup sugar
1/2 teaspoon vanilla extract

Heat oven to 350° F. In small bowl sift flour, baking powder, and salt together set aside. In small saucepan heat milk with butter until melted keep hot. In mixer bowl beat egg yolks until thick and lemon colored, then gradually add sugar, beating constantly until a thick ribbon forms when beaters are lifted. Add vanilla. Stir in flour mixture just until blended. Gently stir in hot milk mixture. Pour into well-buttered and floured 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan. Bake for 30 to 35 minutes or until tests done. Cool in pan on wire rack.

Variation: For a basic jelly roll, pour batter into prepared 11 x 7-inch baking dish and bake for 12 to 15 minutes or until tests done. Turn out onto clean kitchen towel cut 1/2 inch off edges. Using towel, roll cake and towel beginning with narrow edge place on cooling rack. When cooled, gently unroll and spread cake with about 1/2 cup jelly. Reroll, sprinkle top with confectioners' sugar, and slice to serve. Serves 4.

Nutritional Facts:

Serves: 5
Total Calories: 163
Calories from Fat: 58

More Recipes from the Never Say Leftovers Cookbook:
Butter Sponge Cake
Buttermilk Party Cake
Mocha Swirl Coffee Cake
One-Bowl Upside-Down Cake