- 1/2 cup cake flour or all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 7 eggs, separated
- 1/2 teaspoon vanilla
- 1/2 cup granulated sugar
- Powdered sugar
- 1 cup strawberry jam* (see recipe)
- Strawberries for garnish
Preheat oven to 400°. Grease a 15- by 10- by 1-inch jelly roll pan, line with parchment paper and butter or grease the parchment paper.
Sift the flour, baking powder and salt into a large bowl.
In the bowl of an electric stand mixer, beat the egg yolks, vanilla and sugar with the whisk attachment on high speed for about 1 minute or until foamy. Add half of the flour mixture and gently mix by hand with a rubber spatula just until combined; repeat with the second half.
In a clean mixing bowl, beat the egg whites on high speed for 2–3 minutes, until stiff peaks form. Gently fold the egg whites into the batter, one third at a time, just until combined. Pour into the prepared pan and bake 8–10 minutes.
Sprinkle a piece of parchment paper the size of the pan with powdered sugar. Run a knife around the edges of the pan to loosen the cake and then turn the pan onto the paper. Remove the parchment paper and spread with the strawberry jam*. Beginning with the short side facing you, roll the cake into a tight roll and place the seam side down. Sprinkle with a little more powdered sugar and add fresh strawberries for garnish.
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