Rosie Bakes A Birthday Cake.

Before I get into my recipe for today, I just wanted to show you what I saw at Harris Teeter yesterday.

It's the beginnings of a SLop-scape! I can't believe those cocktail glasses haven't made it to one of Sandy's tables yet. Now on to my sponge, jelly-roll cake.

My ingredients: 7 egg whites, at room temperature 1 cup cake flour, sifted 1/4 teas salt 4 egg yolks 3/4 cup sugar grated zest of one orange 1/4 cup fresh orange juice 1 teas vanilla

In a large mixing bowl, beat eggs until slightly thickened.

Gradually add sugar, beating until thick and lemon-colored.

Add in grated orange zest.

Add in vanilla.

Add in the orange juice.

And gradually add in the sifted flour.

Next I whipped the egg whites until soft peaks formed. When beating whites, be sure there's not a drop of yolks in the mixture or any water, else the whites won't whip up. Also, have the whites at room temperature to get greater volume.

Gently fold the whites into the batter.

Pour onto the prepared pan. I buttered a 10 x 15 cookie pan. Placed parchment paper on buttered pan and buttered that too.

Spread out the batter evenly. And bake at 350 degrees for 15 minutes. Cool in pan on wire rack for 5 minutes.

Next I sprinkled about 2 tablespoons powdered sugar over a kitchen towel.

And inverted the cake on top.

Gently roll up the cake in the towel and cool completely on a wire rack.

While the cake was cooling, I started on my icing. Just mix together: 1 stick butter 1 package cream cheese 1 teaspoon vanilla Then add in 1 1/2 - 2 cups confectioners' sugar.

Then I decided for a little extra punch to add in the grated zest of 1/2 an orange.

Finally I added in a tablespoon or 2 of fresh orange juice. Frosting is ready.

I spread part of the frosting over the unrolled sponge cake.

Being sure to spread out to the edges.

Now, to make this a jelly roll, I spread orange marmalade over 1/3 of the cake.

I found some Raspberry Rhubarb spread in the cabinet that I'd never used before, so that went on the third in the middle.

Finally, apricot preserves on the final third.

And we're ready to roll.

Simply roll the sponge cake up.

Using the leftover icing, I frosted my jelly roll.

And sprinkled some more zest on top.

Now, if you make this at home, you can use my basic recipe for the sponge cake, then add whatever frosting and jellies you want, although that cream cheese/butter frosting is at the top of my list. It's quick, easy, and delicious, and goes with any type of cake.

Finally, I decorated with pecans.

I'm not even going to tell you what this tasted like. You'll have to make it for yourself. I know most people won't have raspberry/rhubarb spread on hand. This came for one of those specialty food stores, A Southern Season, and was a gift from Daughter Hawthorne. But I'm sure Smucker's has plenty to offer. Happy Jelly-Rolling!