Serves: 17 x 11 inch Jelly Roll
Source: Canadian Living Holiday Baking 2015
Ingredients:
- 5 eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup all purpose flour
- 1/3 cup cocoa (reserve 1 tablespoon for dusting the tea towel)
- pinch of salt
Instructions:
- Line a 17 x 11 inch jelly roll pan with lightly greased parchment. Set aside.
- In a large bowl, beat egg yolks with 1/2 cup of the sugar until pale yellow and thickened, about 2 minutes. Beat in vanilla.
- In a separate bowl, sift together flour, cocoa and salt.
- In a separate bowl with clean beaters, beat egg whites until soft peaks form; beat in remaining 1/2 cup of sugar 2 tablespoons at a time.Spoon 1/3 over egg yolk mixture, then sift 1/3 of the flour mixture over-top. Fold in until just combined. Repeat twice with remaining egg white mixture and flour mixture
- Scrape into prepared pan, smoothing top. Bake at 400 degrees for 10 to 12 minutes until the cake springs back when touched. Remove from oven.
- Dust a clean towel with reserved cocoa and invert cake onto towel. Peal off parchment paper. Starting at the narrow end, roll up cake in the towel. Set aside, seam side down to cool.