3 eggs 1 cup granulated sugar 1/3 cup water 1 teaspoon vanilla 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt
Heat oven to 375. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with waxed paper; grease generously . Beat eggs in small mixer bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into large mixer bowl. Beat in granulated sugar gradually. Beat in water and vanilla on low speed. Add flour, baking powder and salt gradually, beating just until batter is smooth. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 12 - 15 minutes. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with powdered sugar. Carefully remove paper. Trim off stiff edges if necessary.
While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel.
Filling: 1 8 oz package cream cheese 2 tablespoons milk 2 tablespoons powdered sugar 1 can blueberry pie filling (chilled)
Beat the cream cheese, milk and powdered sugar until smooth and creamy. Spread cream cheese mixture evenly on cake. Then spread the blueberry pie filling on top of the cream cheese. Roll up jellyroll; sprinkle with powdered sugar. Refrigerate. Enjoy
Tip: the cream cheese should be spread across the entire cake all the way to the edges however the blueberry pie filling should be tapered slightly from the end you start the roll to the opposite end. This will prevent them from flowing out of the sides of the jelly roll as you are rolling it up. It takes a little practice! Also, raspberry jam is a good substitute for the blueberries and it is not as difficult to roll.
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