Muscadine Jelly Roll

A light sponge cake rolled with muscadine grape jelly.

Ingredients

• 4.00 l arge eggs
• 0.75 cup sugar
• 1.00 cup all-purpose flour
• 1.00 tsp baking powder
• 0.25 tsp salt
• 0.25 cup warm water
• 1.00 tsp vanilla
• powdered sugar
• 1.50 cup muscadine jelly
• whipped cream

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Line a jelly roll pan with parchment paper and grease.

3. 3

   Beat eggs and sugar until very thick and pale, about 5 minutes.

4. 4

   Fold in flour, baking powder, and salt alternating with warm water and vanilla.

5. 5

   Spread evenly in pan.

6. 6

   Bake 12-15 minutes until cake springs back when touched.

7. 7

   Turn out onto a towel dusted with powdered sugar.

8. 8

   Peel off parchment.

9. 9

   Roll cake up in towel and cool.

10. 10

    Unroll, spread with muscadine jelly, and re-roll.

11. 11

    Dust with powdered sugar and slice.

Nutrition Facts

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