Cake Roll
Cake Roll
1/3 cup cornstarch
1/3 cup all-purpose flour
1/3 cup egg yolks(about 5)
1 ts. vanille extract
5 egg whites (about 1/4 cup)
1/2 ts. salt
1/3 cup sugar
confectioners sugar and 1-1/2 cups jam or jelly
preheat oven to 400 and grease a jelly roll pan(or a cookie sheet) and line with waxed paper. grease the paper as well.
Sift the cornstarch and flour and sift onto a piece of waxed paper, put the egg yolks in a bowl and lightly mix with the vanilla.
Beat egg whitesand salt in a mixing bowl until whites begin to foam. Add the sugar gradually and continue to beat until whites are stiff but moist. Fold 1/4 of the beaten whites into the yolks, then pour the yolk mixture over the whites. Sift the cornstarch-flour mixture over the top, then fold together until just combined and no streaks of flour or yolks are left. Spread the batter evenly in the prepared pan, bake 10-12 minutes or until the top is light brown and it tests done.
While the cake is baking srinkle a clean kitchen towel generously with confectioner's sugar. When the cake is done, remove from the oven and immediately turn out onto sugared towel, remove waxed paper carefully and using the long side, and the towel, roll the cake up. Let sit for about 10 minutes then unroll, to let the cake rest, after about 10 minutes roll the cake back up and allow it to cool completely.Unroll the cooled cake and spread with jam or jelly of your choice and roll back up placing seam side down. Using a strainer or sifter, sprinkle top with more powdered sugar, refridgerate until serving.
You can also vary the filling, our personal favorite is just plain old sweetened whipped cream. I start with 1-1/2 cups of whipping cream, and a little sugar added while beating, then you can add chocolate to this or fresh fruit, strawberries are especially good.
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