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Serves 6

4 eggs, separated into whites and yolks

1/3 c. plus 2 tsp. granulated sugar, divided

1 1/2 tsp. vanilla extract or flavoring of your choice

1/3 c. flour

food color

Preheat oven to 350. Cover a 9 x 13 jelly roll or sheet pan with parchment paper. Beat egg whites and 1/3 c. sugar together until you have stiff, glossy peaks, being careful not to over beat . Whisk egg yolks, 2 tsp. sugar and vanilla together in a separate bowl. Fold the egg yolk mixture into the egg white mixture with a spatula.

Gently fold in flour until just combined. Take out about 1 cup of the batter and add in food color.

Fill a pastry bag or Ziplock bag with colored batter and snip off the end to create your pattern on the parchment paper on the pan. You can make dots, zig zags, or any fun shape you like!

Bake the pattern for 2 minutes, then remove from oven. Let cool for 3 minutes and gently spread remaining batter on top. Bake 10 more minutes. Be careful not to over bake or cake could crack when rolling it.

Remove pan from the oven, lightly dust the cake with powdered sugar and place a piece of parchment or wax paper on top. Place another sheet pan on top and then flip the pans over. Remove the pan and gently remove the parchment paper from the pattern side.

Place a clean piece of parchment or wax paper on the pattern and replace the sheet pan on top to flip it around again, so it is sitting on the pattern side.

Using the parchment or wax paper underneath (starting on the short side), roll up the cake into a roll. It is best to do this while the cake is still warm so the cake will 'remember' its shape and make it easier to re-roll with less cracking. Once the roll has completely cooled, gently unroll, remove parchment or wax paper, and top with filling of your choice. Regular icing, cream cheese icing, whipped cream with berries, and jam all make great fillings. Spread filling to within ¼ in. of the edges of the cake and re-roll carefully. Sprinkle with powdered sugar if desired and serve! Refrigerate any leftovers.

Presented by: Emily Herndon, Confectionista's Kitchen

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