A big thanks to Mrs. O for sharing her secrets with us.
Ingredients
For cake
7 large eggs, separated
2/3 cup granulated sugar
1/3 cup cake flour
Filling (flexible)
Cream with diced fruit (strawberries, other berries, peaches, pears), jam, ganache, whatever suits your fancy!
If you use heavy cream for filling, Clover would be a good option. You may need 1 and 1/4 cups heavy cream (beat with 3-6 tbs sugar).
Instructions
1. Preheat oven to 350 F.
2. Line jelly-roll pan (12 x 16 inches) with parchment paper.
3. Beat egg whites in a large bowl until soft peaks form. Gradually beat in 1/3 cup sugar and continue beating until stiff peaks form.
4. In a separate bowl, beat egg yolks and remaining 1/3 cup sugar. Continue beating until very thick.
5. Fold half of the egg whites (3) into egg yolks (4) until you don't see any white parts.
6. Shift flour into egg white/yolk mixture (5) and gently fold it in.
7. Fold remaining egg whites into combined mixture (6).
8. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched.
9. To remove cake from pan, invert cake onto parchment paper (You can cover the cake with another jelly-roll pan to help invert). Let cool completely.
10. Carefully peal off the parchment paper. Spread with filling. Bevel cake edge on one side only - this will be the outer most edge to create a smooth surface. Roll up from one side (non-beveled) and wrap tightly. Let it rest in the fridge for a couple hours.
ENJOY!!
Tips:
Don't over beat egg whites as the cake gets dry. But, if the cake gets dry, no worries! Just brush simple syrup or liquor (Rum, Grand Marnier) on the cake before you spread the cream.
