Adds body to royal icing, meringue, boiled icing; stabilizes buttercream. Replaces egg white in many recipes. Resealable top opens completely for easy measuring. Certified Kosher.

Classic Jelly Roll Recipe

4 egg yolks

1/3 cup sugar

1/2 teaspoon vanilla

4 egg whites

1/2 cup sugar

2/3 cup cake flour

1 teaspoon baking powder

1/4 teaspoon salt

Directions

1) Preheat oven to 375 F. 

2) Beat egg yolks until thick and lemon-coloured. Gradually add 1/3 cup sugar and vanilla.

3) Beat egg whites until soft peaks form then gradually add 1/2 cup sugar and beat until stiff.

4) Fold yolks into whites then add flour, baking powder and salt and gently mix into egg mixture.

5) Line a jelly roll pan with parchment paper, then spread the mixture evenly in the pan. 

6) Bake 10 12 minutes. 

7) Immediately loosen the sides and turn out onto tea towel sprinkled with icing sugar. Starting at the narrow end gently roll the towel and cake together. Cool

8) Unroll, spread with your favourite filling or jam and roll up again. Slice in 1 inch slices (makes 10-12 slices).

You are in for a delicious treat!