Cathy Poluzzi has won three blue ribbons with this recipe. She fills the cake with her own homemade blueberry jam. The “key to success with this recipe,” says Cathy, “is to beat the eggs like crazy by using my KitchenAid mixer on a setting of 6 or 8 and beat for nearly 5 minutes—this gives the light texture.”
1 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup cake flour (see tip below)
1/2 cup blueberry jam
Preheat oven to 350°F. Grease a 10x15x1-inch jelly-roll pan with butter, then line with wax paper and butter the wax paper.
Using an electric mixer, beat eggs, sugar, and lemon juice for 5 minutes, or until pale and fluffy. Add vanilla and blend in the flour. Do not overmix.
Pour batter into prepared pan and gently tap pan to remove any bubbles. Bake for 18 to 20 minutes, or until golden and sides pull away from the pan.
Sprinkle paper towels with confectioners’ sugar and turn the cake out onto them. Let cool. Spread jam over cake, roll up, and sprinkle again with confectioners’ sugar. Slice and serve.
A note about wax paper: When wax paper is used to line a pan that is going into the oven, it is important that the batter covers the entire piece of wax paper in order to prevent an oven fire. If preferred, you can use parchment paper. In this recipe wax paper is recommended to make it easier when it comes time to roll.
For every 1 cup of cake flour needed in a recipe, measure 1 cup of all-purpose flour and remove 3 tablespoons. Add 3 tablespoons of cornstarch to the all-purpose flour and sift several times.