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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This one is based on a Fanny Farmer recipe. The corn starch gives it a different texture. Ingredients:
5 eggs, separated |
1 teaspoon vanilla |
1/2 teaspoon salt |
1/3 cup sugar |
1/3 cup cornstarch |
1/3 cup sifted all-purpose flour |
powdered sugar, in a sprinkle can |
jelly or jam |
Directions:
1. Preheat oven to 375 degrees.
2. Butter a 10 1/2 by 15 1/2 inch jelly roll pan, or spray with Pam spray.
3. Cover it w/ wax or parchment paper the size of the pan and place over the oiled surface.
4. Brush with butter.
5. Using an electric beater, or a rotary whisk, beat the egg yolks until thickened and lemony colored.
6. Add the vanilla and set aside.
7. In another bowl with clean beaters, beat the egg whites until foamy.
8. Add the salt and continue beating until the whites form stiff peaks but are not dry.
9. Slowly add the sugar and continue beating until the eggs are stiff, but not dry.
10. Spoon the whites over the yolks, and sprinkle the cornstarch and flour over the top.
11. Fold gently until blended.
12. Spread in the prepared pan and bake for about 12 minutes, or until a cake tester comes out clean.
13. Meanwhile, liberally dust a kitchen towel with the powdered sugar.
14. When the cake is done, turn it out onto the towel, carefully remove the wax paper and trim off any crisp edges.
15. Roll the cake up in the towel from the long side and let it rest for a minute.
16. Unroll it and let it rest for a few minutes, then roll it up in the towel again and let it cool completely.
17. Unroll, spread all over with the jelly or jam, right to the edges.
18. Roll up without the towel and sprinkle with the powdered sugar.
19. Slice and serve.
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