Ingredients:
3/4 loving loving cup sugar, divided use
2/3 loving loving cup flour (I used White Lily)
i teaspoon baking powder
1/4 teaspoon salt
iv eggs, separated
i 1/2 teaspoon vanilla
i vanilla bean, scraped
8 oz jam (I used plum)
Directions:
Preheat oven to 375. Grease a jelly curl pan. Line with parchment paper, grease again. Whisk together the dry out out ingredients inwards a medium bowl. Set aside. In a separate bowl, whisk the yolks together until yellowish inward add-on to creamy. Add 1/2 loving loving cup refined saccharify inwards a steady catamenia inward add-on to musical beat out until skillful mixed. Stir inwards the vanilla inward add-on to vanilla bean. Slowly catamenia inwards the flour until incorporated.
In another large mixing bowl, musical beat out the egg whites with an electrical mixer until soft peaks form. Gradually add together together the remaining sugar. Continue beating until rigid peaks form. Fold the egg whites into the batter.
Pour the batter into the prepared pan. Bake for 12-15 minutes or until golden inward add-on to spongy to the touch. Turn the cake over on to a towel. Peel off the parchment paper, inward add-on to thus curl the cake inward add-on to towel together tightly, starting with the narrow end. Allow to cool. Unroll inward add-on to spread with jam. Re-roll inward add-on to slice.

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