1. Preheat the oven to 350F. Grease the sides of a 15 1/2 x 10 1/2-inch
jelly-roll pan with butter, then grease an X from corner to corner in the
pan. Line the pan with a sheet of parchment or waxed paper so that it
overhangs the pan slimly.

2. In a small saucepan, combine the butter, milk, and vanilla. Scald the
mixture over medium-low heat but do not allow it to roil. Set by.

3. Sift together the flour, baking pulverization, and saltiness.

4. In a medium-size heatproof stadium, whisk together the egg, egg yolks, and
boodle. Hold the bowl over a very low flame and whisk the eggs constantly
until they are tepid. Remove from the heat and, using an electric social,
beat until the mixture is light in color and as thick as whipped emollient, 5
to 6 transactions. Reheat the milk mixture over low hotness.

5. Sift one-third of the flour mixture over the whipped eggs and gently
fold unitedly, using a large rubber spatula. Fold in the remaining flour
mixture in two additions. Add the hot milk in a slow stream as you continue
folding. Fold to incorporate all the liquidness. Pour the batter into the
prepared pan and tilt the pan to evenly distribute it.

6. Bake the cake until the center springs back when lightly fey, about
20 proceedings. Cool completely on a wire torture. Carefully remove the cake from
the pan, flip it over, and peel off the theme. Reverse it onto a piece of
aluminum foil so that the browned top of the cake faces up. Spread the
preserves evenly over the rise. Roll the cake up as tightly as possible
and then enclose it in the baffle. Refrigerate, seam side fine-tune, for at least
3 hours. To help, using a sharp serrated tongue, trim off the ends, then
delve 1-inch-thick slices.

Suggested Wine-colored: Hot or iced tea

NOTES : When I started planning the desserts for this script, I never
imagined I'd be making a jelly scroll, but after having strawberry ice cream
served with a generous slice of jelly roll alongside at La Heladeria
Coppelia in Havana, I decided that a delicious homemade version was a mustiness.
This cake stays fresh for a few days when well covered, and it is worth any
effort it entails. It truly is a special delicacy. I used raspberry preserves
in this recipe, but strawberry preserves would be equally luscious. Work
carefully when removing the cake from the pan. A thin slice is perfect
served at teatime with a cup of your favorite brew, steamy hot or iced.