1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/3 cup granulated sugar
1/2 cup granulated sugar
Sifted confectioners' sugar
1/2 cup jelly or jam (any berry jam or jelly is recommended, such as blackberry, strawberry, raspberry or other jam or jelly of your choice)
1. Preheat oven to 375 degrees F/190 degrees C. Grease and lightly flour a 15 x 10 x 1-inch (38cm x 25cm x 2.5cm) jelly roll (swiss roll tin) pan.
2. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Stir together flour and baking powder; set aside.
3. In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
4. Thoroughly wash the beaters. In another bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
5. Bake in preheated oven for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with confectioners' sugar. Roll up towel and cake into a spiral starting from one of the cake's short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cake with jelly or jam to within 1 inch of edges. Roll up cake.
Makes 10 servings.
Date: June 28, 2006