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Ingredients
- nonstick cooking spray
- 4 large eggs, separated
- 3/4 cup sugar
- 1/4 tsp vanilla
- 1/2 cup flour
- 1/4 tsp salt
Details
Preparation
Step 1
Preheat oven to 350 degrees. Coat a 10 by 15 inch jelly roll pan with nonstick spray. Line with parchment paper, coat paper with spray.
In a large bowl, whisk egg yolks and 1/2 cup sugar until pale yellow. Whisk in vanilla and flour until just combined.
In a mixer, beat egg whites and salt until soft peaks form. While beating, slowly add rest of sugar a little bit at a time, beat until stiff and glossy. Whisk 1/3 of egg whites into yolk mixture. Gently fold in rest of whites with a spatula. Spread batter evenly in pan, bake 15-17 minutes.
After removing cake from oven, run a knife around edges of pan. Dust top of cake with powdered sugar, invert cake onto clean parchment paper and gently peel off the lining paper from the cake. Starting from short side, roll cake along with paper into a log. let cool 30 minutes.
Once cooled completely, unroll cake and spread with filling, leaving a 1/2 inch border around each edge. Starting at short side, re-roll cake (not with paper). Place, seam side down, on serving platter. Spread with frosting. Refrigerate 2 hours.
To serve, use serrated knife to slice off ends. Sprinkle with powdered sugar.
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