- 4 eggs, yolks and whites separated
- 3/4 cup [150 g] sugar
- 1/2 teaspoon [2.5 mL] vanilla
- 2/3 cup [90 g] sifted cake and pastry flour
- 1 teaspoon [5 mL] baking powder
- 1/4 teaspoon [1 mL] salt
- Fruit jam, jelly ort filling
- Icing sugar
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- Preheat oven to 375°F [190°C].
- Grease and lightly flour a 15 1/2 x 10 1/2 x 1-inch [40 x 27 x 2.5-cm] jelly roll cake pan.
- Into a large bowl, beat egg yolks until thick and lemon-colored.
- Slowly beat in 1/4 cup [60 g] of the sugar, then vanilla.
- Into a medium bowl, beat egg whites until sof peaks form.
- Slowly beat in remaining sugar, beating until stiff peaks form.
- Fold egg yolks mixture into beaten egg whites.
- Sift together flour, baking powder and salt.
- Fold dry ingredients into egg mixture.
- Evenly spread batter into prepared cake pan.
- Bake into preheated oven, for approximately 10 to 12 minutes.
- Immediately loosen sides and unmold cake onto a clean cloth, already sprinkled with icing sugar.
- Starting at a long end, roll cake into cloth.
- Leave to cool completely, onto a wire rack.
- Delicately unroll cooled cake.
- Spread inside of cake with any desired fruit jam, jelly or filling.
- Roll cake removing cloth.
- Serve cake onto a serving plate, sprinkled all over with icing sugar.
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