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1
Grease a jelly roll pan approx 10 1/2 inches by 15 1/2 inches and then line pan with waxed paper or parchment and grease paper also lightly.
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2
Pan should have one inch sides also.
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3
Preheat your oven to 375 degrees, moderately hot.
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4
With rack in centre of oven.
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5
Measure unsifted flour and place into a sifter.
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6
Sift flour of choice with the salt and baking powder.
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7
Sift once then return to the sifter.
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8
Separate whites from yolks.
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9
Beat egg whites until foamy in mixer bowl, sprinkle the cream of tartar over and continue to beat until stiff but not dry.
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10
Beat egg yolks in another bowl with the water until very light and pale yellow.
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11
Gradually beat the sugar into yolks, then mix in the vanilla.
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12
Should have a thick ribbon like egg yolks at this time.
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13
Sift the flour mixture for the second time directly over the yolks, about 1/4 at a time, folding in the dry ingredients to blend well, but not deflating the batter.
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14
When all dry is folded in the yolk mixture, then fold in the stiff whites ( not dry) , folding and blending in evenly not deflating.
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15
Pour batter evenly onto prepared jelly roll sheet pan.
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16
Bake in preheated oven about 12 to 15 minutes, test with toothpick to make sure its done.
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17
While cake is baking sprinkle a linen tea towel with extra granulated sugar.
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18
Immediately when cake is baked turn out onto the tea towel peel off the paper and with a pizza sharp cutter trim away the edges from cake.
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19
Beginning at the narrow edge roll up cake loosely along with the towel in between.
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20
Cool the cake like this on wire rack.
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21
Unroll cake and fill as desired.
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22
I myself have rolled warm cakes up differently at time.
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23
Sometimes I roll up loosely for five minutes, then unroll and let cool, then fill and re roll.
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24
I find it works either way.
