This recipe is from my high school best friend Mom – Ruth New. She passed away way too soon but I have such fond memories of her warm hospitality, witty sense of humor and just all around fun loving spirit. Oh and she was a wonderful cook/baker. I loved spending the night or weekend at their home as often as I could. I think I tried this recipe once but I plan to give it a try again. Rolling the cake is a bit tricky but my memory of that beautiful spiral and delicious flavor (especially while it was still warm) makes my mouth water all these years later.
1 cup sugar
1/3 cup vegetable oil
1 tsp. vanilla extract
1/4 tsp. orange extract
1/4 tsp. lemon extract
1/2 tsp. salt
1 tsp. baking powder
1 cup sifted all purpose flour (or cake flour)
Strawberry (or other fruit) Jam (small jar or half a large one or to taste)
Beat eggs, oil and extracts. In another bowl, mix or sift flour baking powder and salt together.
Add dry ingredients to wet ingredients in mixer and beat well.
Prepare a jelly roll pan by greasing the pan, then adding wax or parchment paper, then adding shortening and lightly dusting with flour. Pour batter over prepared paper in pan and bake in a 375 degree oven, on the bottom rack, until lightly browned, 5-10 minutes (watch closely so that it doesn’t over cook).
Cool approximately one minute in pan. Use a clean unscented dish towel to turn cake upside down, remove pan, then carefully remove wax or parchment paper as you roll into jelly roll shape. When paper is removed, gently unroll, spread with strawberry jam and re-roll. Sprinkle with powdered sugar, slice and serve or wait until it is cooled.
(Directions for rolling and filling might be best to find on YouTube).