Yield:
10 servingsIngredients
5 medium eggs, at room temperature
1 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1 cup cake flour
confectioners’ sugar
1/2 cup blueberry jam
Instructions
Cathy Poluzzi has won three blue ribbons with this recipe. She fills the cake with her own homemade blueberry jam. The “key to success with this recipe,” says Cathy, “is to beat the eggs like crazy. I use my KitchenAid mixer on a setting of 6 or 8 and beat for nearly 5 minutes — this gives the light texture.”
Preheat the oven to 350 degrees F. In a medium-size bowl, beat the eggs, sugar, and lemon juice until pale and fluffy, about 5 minutes. Add the vanilla and blend in the flour. Do not overbeat.
Grease a 10x15x1-inch jelly-roll pan with butter, then line with wax paper and butter the wax paper. Pour in the batter and gently tap the pan to remove any bubbles. Bake for 18 to 20 minutes, or until golden and the sides pull away from the pan.
Sprinkle paper towels with confectioners’ sugar and turn the cake out onto them. Let cool. Spread the cake with the jam, roll up, and sprinkle again with confectioners’ sugar. Slice each end on an angle, just enough to even the sides of the roll and give it a nice look.
