Jellyroll Layer Cake


6 eggs

1 2/3 cups sugar

2 cups self-rising flour

2/3 cup water

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

Powdered sugar

English Toffee Frosting

Chocolate curls (optional)


Grease two 15- x 10- x 1-inch jellyroll pans, and line with waxed paper; grease and flour waxed paper. Set aside.

Beat eggs at high speed of an electric mixer until foamy. Gradually add 1 2/3 cups sugar, beating until mixture is thick and lemon colored (about 5 to 6 minutes). Fold flour, water, vanilla, and spices into egg mixture. Spread batter evenly into prepared pans. Bake at 375 degrees for 8 minutes.

Sift powdered sugar in a 15- x 10- rectangle on each of 2 towels. When cakes are done, immediately loosen from sides of pan, and turn each out on a sugared towel. Peel off waxed paper. Trim 1/8 inch from edges of each cake using a long serrated knife. Roll up towel; chill.

Carefully unroll chilled cakes; cut each cake lengthwise into 3 equal strips. Spread each cake strip with English Toffee Frosting; set aside remaining frosting. Gently roll up one cake strip jellyroll fashion starting at short end. Set roll upright in center of serving plate. Starting where roll ends, wind second cake strip around first roll. Repeat until all 6 strips are used.

Frost top and sides of cake with remaining frosting. Arrange chocolate curls on top of cake, if desired. Chill cake several hours before serving.

Yield: one 8-inch cake.

English Toffee Frosting

5 (1 1/8-ounce) English toffee-flavored candy bars, crushed

1 1/2 tablespoons amaretto or other almond-flavored liqueur

3 tablespoons flaked coconut, toasted

1 (12-ounce) carton frozen whipped topping, thawed

Gently fold crushed candy bars, amaretto, and coconut into whipped topping.

Yield: 4 1/2 cups

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