Serves: 10
Total Calories: 187
1. Heat oven to 375°F. Lightly sprinkle clean towel with powdered sugar set aside. Generously grease and lightly flour 15x10x1-inch baking pan.
2. In large bowl, beat eggs at high speed for 5 minutes or until thick and lemon colored. Gradually add sugar, beating until light and fluffy. Stir in water and vanilla. Add flour, baking powder and salt blend at low speed just until dry ingredients are moistened. Spread batter evenly in greased and floured pan.
3. Bake at 375°F. for 8 to 12 minutes or until cake springs back when touched lightly in center. Loosen edges of cake immediately invert onto sugared side of towel. Remove pan.
4. Starting with short side, roll up cake in towel cool on wire rack for 1 hour or until completely cooled.
5. Unroll cake remove towel. Spread cake with jelly re-roll loosely to incorporate filling. Wrap in foil or waxed paper. Store in refrigerator. If desired, sprinkle with powdered sugar just before serving.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 200 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 85 mg 28% * Sodium: 135 mg 6% * Total Carbohydrate: 41 g 14% * Dietary Fiber: 1 g 2% * Sugars: 28 g * Protein: 4 g * Vitamin A: 2% * Vitamin C: 2% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 1 Fruit, 1/2 Fat or 2 1/2 Carbohydrate, 1/2 Fat
This Jelly Roll recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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