Serves 10
Charlotte
Ingredients
4 egg yolks, save egg whites
1/4 cup sugar
1/2 tsp vanilla
4 egg whites
1/2 cup sugar
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
Strawberry or raspberry jam for filling
Whipped cream for filling, optional
Icing sugar for topping
Instructions
Preheat oven to 375ºF.
Beat egg yolks until thick and lemon colored.
Gradually beat in 1/4 cup sugar and vanilla.
In seperate bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form. Fold yolks into whites.
Mix flour, baking powder, and salt in small bowl. Fold flour mixture into egg mixture.
Add batter to greased and parchment paper lined 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Bake in preheated 375ºF oven for about 12 minutes. Loosen sides, turn out on towel, sprinkled with icing sugar. Remove paper.
Trim crusts. Roll quickly with freshsheet of parchment on inside of roll. Wrap in sugared towel. Cool for 30 to 60 minutes.
Unroll and remove paper. Spread with strawberry or raspberry jam or a thin layer of jam with whipped cream on top. Roll again. Sprinkle with icing sugar. Refrigerate.
Cut in 1 inch slice and serve with fresh fruits and whipped cream. Keep covered and refrigerated.
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