Classic Swiss Roll Cake Recipe
Ingredients
4 egg yolks
1/4 cup sugar
1/2 teaspoon vanilla
4 egg whites
1/2 cup sugar
3/4 cup sifted enriched flour
1 teaspoon baking powder
1/2 teaspoon salt
Directions
Beat egg yolks till thick and lemoncolored; gradually beat in 1/4 cup sugar and vanilla.
Beat egg whites till soft peaks form; gradually add 1/2, cup sugar and beat till stiff peaks form.
Fold yolks into whites.
Sift together flour, baking powder, and salt; fold into egg mixture.
Bake in greased, waxed paper lined 15 1/2x10 1/2x1 inch jelly roll pan in moderate oven (375°) about 12 minutes.
Loosen sides, turn out on towel sprinkled with sifted confectioners' sugar.
Remove paper.
Trim crusts.
Roll quickly with fresh sheet paper on inside of roll.
Wrap in sugared towel; cool.
Unroll, remove paper; spread with favorite filling.
Roll again.
Beat egg whites till soft peaks form; gradually add 1/2, cup sugar and beat till stiff peaks form.
Fold yolks into whites.
Sift together flour, baking powder, and salt; fold into egg mixture.
Bake in greased, waxed paper lined 15 1/2x10 1/2x1 inch jelly roll pan in moderate oven (375°) about 12 minutes.
Loosen sides, turn out on towel sprinkled with sifted confectioners' sugar.
Remove paper.
Trim crusts.
Roll quickly with fresh sheet paper on inside of roll.
Wrap in sugared towel; cool.
Unroll, remove paper; spread with favorite filling.
Roll again.
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