Blackberry Pear Jelly Roll Cake

The temperature is finally heading up and my windows are open and there's the sounds of a lawn mower and birds...Spring has officially arrived.  Again.  I'm in the process of Spring cleaning and that meant the freezers also.  I happened on some of last years freezer jam and decided I wanted to make a jelly roll cake.  It's a nice, light sponge cake that you fill with your favorite jam or jelly.  My jam choice was a blackberry pear jam that I created a few years ago but I loved it so much it's a yearly must make in my kitchen.  The recipe for my blackberry Pear Jam can be found here ~ Blackberry Pear Jam

Blackberry Pear Jelly Roll Cake

3 eggs at room temperature, separated
1 cup sugar
1 cup flour
1/2 tsp baking powder
1 tsp cream of tartar
1/3 cup cold water
1 tsp vanilla
1/2 cup of your favorite jam/jelly


Start off by greasing your jelly roll pan.  Place a layer of wax or parchment paper down (cut to size) at the bottom of the pan and grease that also.  

In a small bowl, beat the egg yolks with vanilla until thick (at least 3 minutes) and then beat in the sugar.  In a larger bowl, whip the egg whites until they form a soft peak.    

Gently fold in the egg yolk mixture into the egg whites.  Gradually add in the flour, baking powder and cream of tartar.  You don't want to over mix but make sure the flour isn't hiding into any little air pockets.  Spread out over jelly roll pan.  Bake for 10-12 minutes (it's done when you can touch the middle and it doesn't indent) at 375°.  Gently cut along edges to make sure it doesn't stick to the pan.

Cover the pan with a clean kitchen towel.  Hold towel tight across and turn over.  Carefully remove the wax/parchment paper.  Roll up the cake in the towel and allow to cool completely on a rack.

When cool, carefully unroll the cake.  Cut off any dried edges.  Spread the cake with your favorite jam/jelly.  Re-roll the cake and you can sprinkle some powdered sugar on if you'd like.  Cut into slices approximately 1/2 to 3/4" thick.