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Miniature Swiss Jelly Rolls

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      Title: MINIATURE SWISS JELLY ROLLS
 Categories: Cakes, Cyberealm
      Yield: 16 Slices
 
      1 c  Unbleached All-Purpose Flour
    1/2 ts Baking Powder
      4    Eggs
    1/2 c  Superfine Sugar
      1 tb Water
           Confectioners' Sugar
    2/3 c  Blackberry Jam
           Fresh Blackberries
           Pesticide-Free Rose Petals
 
  Preheat oven to 425øF. Line bottom of a 15x10x1" jelly-roll pan with
  parchment paper. Butter parchment. Sift flour and baking powder into a
  small bowl. Set aside.
  
  In a large mixing bowl, beat eggs and sugar at high speed until thick
  and creamy, about 5 minutes. Gradually sprinkle flour mixture over
  egg mixture, then fold in gently. Be sure there are no dry pockets of
  flour. Fold in water.
  
  Pour batter into pan. Spread evenly, smoothing top. Bake at 425øF for
  10 minutes until center springs back when lightly touched. While cake
  is baking, sprinkle a 20" long sheet of parchment paper with sifted
  confectioners' sugar.
  
  Remove cake from oven and immediately run knife around edge of cake to
  loosen, then invert hot cake on sugared paper. Peel off baking
  parchment from bottom of cake. Trim off crusty edges with a sharp
  knife. Cut both cake and parchment in half crosswise. Gently roll up
  each hot cake in parchment starting from narrow end. Wrap in clean,
  warm, damp cloth. Cool on rack.
  
  Before serving, gently unroll cakes. Spread each cake with half the
  jam, leaving a 1" border on all sides. Roll up starting at narrow
  end. Cover and refrigerate at least 1 hour. Cut each cake in 8-10
  slices. Garnish with berries and rose petals.
  
  Source: Victoria Magazine, June 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120
 
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