JELLY ROLL CAKE

(WITH WHIPPED CREAM AND CHOCOLATE HEARTS)

12-14 servings

Ingredients:

Cake:

1 tablespoon butter (to grease pan and parchment paper/foil liner)

5 eggs (yolks and whites in separate bowls)

1/2 cup sugar

¼ teaspoon salt

2 teaspoons vanilla

¾ cup flour

¾ teaspoon baking powder

2 tablespoons clarified butter, cooled

Filling: ½ cup raspberry or strawberry jam or jelly

¼ cup powdered sugar to dust finished cake

Whipped cream:

1 cup very cold heavy cream (½ pint)

3 tablespoons sifted powdered sugar

Chocolate Hearts:

5 ounces semi-sweet chocolate

Procedure:

1. Pre-heat oven to 375 degrees

2. Grease with butter, a 10×15 inch cookie pan. Line buttered pan with one long sheet of parchment paper or foil, and grease the liner with butter. Set aside.

3. In a large bowl, beat egg yolks with a whisk. Add sugar, salt and vanilla and beat well.

4. In a small bowl, mix flour and baking powder.

5. Add flour and baking powder to the egg yolk mixture in the large bowl, and mix well. This is your batter.

6. Mix in the cooled, clarified butter, to the batter.

7. In a separate bowl, beat egg whites with an electric mixer until fluffy.

8. Fold beaten egg whites into the batter.

9. Pour batter into prepared pan.

10. Bake in a pre-heated oven at 375 degrees, for 12 minutes. Cake should be light golden brown when done, and a toothpick should emerge clean after piercing cake.

11. When done, remove cake from oven. Turn over cake with liner attached, onto a clean dish towel, that has been dusted with powdered sugar

12. Carefully peel off parchment paper or foil liner from cake.

13. Using the back of a spoon, spread jam evenly over cake.

14. Roll the cake, and wrap snugly with the towel it is resting on. Keep wrapped in the towel until ready to serve.

Chocolate Hearts:

1. Line a cookie sheet with wax paper.

2. Melt 5 ounces of semi-sweet chocolate in a double boiler, or in a metal bowl placed over a pot of boiling water.

3. Pour melted chocolate onto wax paper. Using a spatula, spread chocolate into a rectangular shape approximately 1/16 inch thick.

4. Put in refrigerator to cool until just firm, but not brittle.

5. Using a cookie cutter or a butter knife, cut out small heart shapes from the firm chocolate.(The shapes should be about 2 inches at the widest part)

6. Lift the shapes off of the wax paper with a spatula.