by Nathan
Cake:
5 eggs, separated
1 t vanilla extract
1/2 c white sugar divided
1/4 t cream of tartar
1/4 t salt
3/4 c cake flour... sifted twice
Filling:
3/4 stick unsalted butter, slightly softened
Line a jelly-roll pan with waxed or parchment paper.
Preheat Oven at 350 degrees
Beat egg yolks, vanilla and 1/4 c granulated sugar until thick... around 3 minutes. Set aside.
Beat egg whites, cream of tartar, and salt at high speed until soft peaks form. Sprinkle in 1/4 c sugar until stiff peaks form.
Fold egg whites into yolks, 1/3 at a time. Fold in flour 1/3 at a time. Spread batter evenly in pan. Bake 10 minutes. Cake should be cooked in the center, but be sure to watch closely so that edges don’t brown.
Sprinkle the top with granulated sugar for a pretty finish. Invert the cake while still hot onto a clean dishcloth. Peel off the parchment paper and cool.
Filling:
Whip butter at medium speed 5 minutes until very fluffy. Spread evenly over cooled cake. Starting from a long side, roll up cake like a jelly roll. Wrap firmly in Plastic Wrap and refrigerate for 20-30 minutes. Cut and ENJOY!!!
