Sponge Cake Roll
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Cake rolls are not difficult to prepare and decorate, and are always very pretty when served. Typical of sponge cakes, they are appealing when simply filled and dusted with confectioner's sugar or cocoa powder. For a more substantial filling, use any flavor of buttercream frosting.

4 eggs, separated
2/3 cup sugar
1 1/2 tsp. vanilla extract
pinch salt
1/4 tsp. cream of tartar (optional)
2/3 cup cake flour, sifted

Preheat oven to 350° F. Lightly grease and flour 11 x 15" jelly-roll pan. Line bottom with parchment paper.

In a large bowl beat egg yolks to break them up; add about 1/2 cup sugar (the rest will be added later) and continue to beat until mixture falls from beater in a ribbon and leaves a slowly dissolving trail on surface (ribbon stage). Beat in vanilla.

In a separate large copper or stainless steel bowl, beat egg whites until just foamy; add salt (if bowl is stainless steel, add cream of tartar at this point as well). Beat egg whites to soft peaks; add remaining sugar and beat until stiff, glossy peaks form.

Fold flour into yolk mixture in three stages. Then fold in one third of whites to lighten. Very gently fold in remaining whites; fill prepared pan with batter.

Bake until cake is a pale gold color and top springs back when gently touched with finger (no imprint will remain) - about 15 minutes. Do not overbake. Cool in pan 5 minutes.

Turn cake out onto a kitchen towel covered with a sheet of parchment paper that has been dusted with confectioner's sugar, superfine sugar, or cocoa powder (depending on recipe). Remove paper from cake bottom and trim crusts all around. Carefully roll up in parchment, wrap with kitchen towel to secure, and cool completely on a wire rack.

Gently unroll, then spread with filling of choice to within 1 inch of edges. If cake is covered completely, the filling will be forced out of the cake as it is rerolled. Reroll carefully; finish as desired.

Serves 6 to 8

Variations:

Jelly Roll Cake

To make a traditional jelly roll cake, spread the cake with soft jelly or jam before rolling and cooling. For other filling, roll, cool, then fill. Sprinkle with confectioner's sugar before serving, if desired.

Fresh Strawberry Cream Roll

Less than an hour before serving, unroll cooled jelly roll cake. Spread with about 1 cup sweetened whipped cream. Sprinkle with 2 cups sliced fresh strawberries. Chill. Serve in thin slices.

Chocolate Sponge Cake Roll

Substitute 3 tablespoon cocoa powder for 3 tablespoon of the flour.