Directions:
- Grease a jelly roll pan approx 10 1/2 inches by 15 1/2 inches and then line pan with waxed paper or parchment and grease paper also lightly. Pan should have one inch sides also.
- Preheat your oven to 375 degrees, moderately hot. With rack in centre of oven.
- Measure unsifted flour and place into a sifter.
- Sift flour of choice with the salt and baking powder. Sift once then return to the sifter.
- Separate whites from yolks.
- Beat egg whites until foamy in mixer bowl, sprinkle the cream of tartar over and continue to beat until stiff but not dry.
- Beat egg yolks in another bowl with the water until very light and pale yellow.
- Gradually beat the sugar into yolks, then mix in the vanilla.
- Should have a thick ribbon like egg yolks at this time.
- Sift the flour mixture for the second time directly over the yolks, about 1/4 at a time, folding in the dry ingredients to blend well, but not deflating the batter.
- When all dry is folded in the yolk mixture, then fold in the stiff whites ( not dry) , folding and blending in evenly not deflating.
- Pour batter evenly onto prepared jelly roll sheet pan.
- Bake in preheated oven about 12 to 15 minutes, test with toothpick to make sure its done.
- While cake is baking sprinkle a linen tea towel with extra granulated sugar.
- Immediately when cake is baked turn out onto the tea towel peel off the paper and with a pizza sharp cutter trim away the edges from cake.
- Beginning at the narrow edge roll up cake loosely along with the towel in between.
- Cool the cake like this on wire rack.
- Unroll cake and fill as desired.
- I myself have rolled warm cakes up differently at time.
- Sometimes I roll up loosely for five minutes, then unroll and let cool, then fill and re roll. I find it works either way.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.29 Kcal (1136 kJ) | ||
| Calories from fat | 45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 8% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 267.24mg | 11% | |
| Potassium | 281.7mg | 6% | |
| Total Carbs | 51.62g | 17% | |
| Sugars | 50.18g | 201% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 6.5g | 13% | |
| Iron | 1.1mg | 6% | |
| Calcium | 102mg | 10% | |
| Amount Per 100 g | |||
| Calories | 238.64 Kcal (999 kJ) | ||
| Calories from fat | 39.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 8% | |
|---|---|---|---|
| Cholesterol | 163.61mg | 62% | |
| Sodium | 235.08mg | 11% | |
| Potassium | 247.79mg | 6% | |
| Total Carbs | 45.41g | 17% | |
| Sugars | 44.14g | 201% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 5.72g | 13% | |
| Iron | 1mg | 6% | |
| Calcium | 89.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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