Ingredients: |
Ingredients: Unsalted butter, for pans
3/4 cup flour, plus more for pans
3/4 cup cornstarch
6 large eggs, separated
3/4 cup plus 6 TBS granulated sugar
1-1/2 tsp vanilla extract
1/4 tsp salt
Confectioners’ sugar, for dusting
1-1/2 cups heavy cream
1/3 to 1/2 cup raspberry jam, strained
|
Directions: |
Directions:1. Preheat oven to 350º. Butter bottom and sides of a 11x17” rimmed baking sheet. Line pan with parchment paper and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 3/4 cup granulated sugar, vanilla, and salt on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. wash and dry mixer bowl and whisk attachment.
3. Place remaining egg whites in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 min. With mixer running, slowly add remains 6 TBS granulated sugar; continue whisking until stiff and glossy, about 1 min. more.
4. fold egg-white mixture into egg-yolk mixture. In three
additions, sift reserved flour mixture into egg mixture, folding to combine after each addition. Transfer batter to prepared baking sheet, smoothing top with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
5. Run a knife around the sides of cake. Invert onto a kitchen towel dusted with confectioners’ sugar using a sieve. Using the towel and starting at short end, roll up cake and towel. Let cool completely, seam side down. |
This recipe for Raspberry Swirl Jelly Roll is from