Ingredients:
5 eggs, separated
½ cup sugar
1 tsp vanilla extract
½ cup baking mix
½ cup jam or jelly
Powdered sugar for dusting
10 oz eggs, separated
4 oz sugar
5 mL vanilla extract
3 oz baking mix
4 oz jam or jelly
4 oz powdered sugar
283.495g eggs, separated
113.398g sugar
5 mL vanilla extract
85.0485g baking mix
113.398g jam or jelly
113.398g powdered sugar
Directions:
Preheat oven to 350. Grease a 15 ½ x 10 ½ jelly roll pan and line with parchment paper.
Grease paper. In a large bowl, beat egg whites on high speed until soft peaks for. Gradually add 56.5g sugar, about at 15g a time.
Beat until stiff peaks form and whites are smooth and glossy.
In a smaller bowl, beat egg yolks and remaining 56.5g sugar high speed until thick and lemon colored, about 5 minutes. Reduce speed to low and add flour, beat until just blended.
Pour batter into prepared pan, and smooth top with a spatula. Bake until cake springs back when touched, about 10 to 15 minutes.
While cake is in the oven, dust a tea towel with powdered sugar. When cake is done, run a thin knife around edges to loosen, and place cake on dusted tea towel. Dust top of cake with powdered sugar.
Starting from short end, roll up cake around tea towel. Place seam side down on a wire rack to cool. When cooled, unroll gently and spread jam or jelly on cake. Roll cake back up.
Place cake seam side down on serving plate and dust top with powdered sugar.