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1
To make the pastry cream, whisk the egg yolks with the sugar in a medium-sized bowl until they are thick and lemon colored.
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2
Whisk in the flour and the salt and reserve.
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3
Place one-and-a-half cups of the milk and the cinnamon stick in a medium-sized saucepan over medium-high heat.
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4
Scald, remove from the heat, cover and let stand for 15 minutes.
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5
Remove the cinnamon stick from the milk and discard.
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6
Return the milk to the scalding point over medium-high heat and gradually whisk it into the egg yolk and flour mixture.
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7
Return this mixture to the saucepan and cook, stirring constantly, until the mixture comes to a boil.
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8
Continue cooking for at least two minutes, until the pastry cream thins slightly and the flour taste has cooked out of it.
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9
Remove from the heat, transfer to a bowl, cover and cool.
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10
Preheat the oven to 375 degrees.
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11
Line a 17-by-11-by-1-inch jellyroll pan with parchment paper.
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12
Brush with oil or melted butter and dust with flour.
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13
To prepare the cake, beat the egg yolks with three-quarters of the cup of sugar in the bowl of an electric mixer, using the whisk attachment, until the mixture is thick and lemon colored.
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14
Sift together the dry ingredients.
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15
Remove the whisk attachment and, using the mixer attachment, add the dry ingredients at low speed, mixing until just incorporated.
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16
Add the vanilla, mix quickly and thoroughly and reserve.
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17
The mixture will be quite thick.
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18
In a separate bowl, whisk the egg whites with the pinch of salt until they form stiff points.
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19
Add the remaining sugar and whisk until the egg whites become glossy, an additional 30 seconds.
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20
Fold one quarter of the egg whites into the flour and egg yolk mixture, then fold the remaining egg whites in, working quickly.
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21
Spread the cake mixture in the prepared pan and bake until the cake is golden and the top springs back when lightly pressed, 8 to 10 minutes.
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22
While the cake is baking, sift one tablespoon of the confectioners' sugar on a clean tea towel.
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23
Remove the cake from the oven and immediately turn it over on top of the sugar-dusted towel.
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24
Peel the parchment paper from the cake and, working from the long side, gently roll the cake in the towel.
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25
Cool for about 30 minutes.
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26
When the cake has cooled, unroll it.
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27
Trim off the edges of the cake.
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28
If necessary, thin the pastry cream slightly with additional milk, to easy spreading consistency.
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29
Spread an even layer on the cake.
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30
Carefully reroll the cake and place it seam-side down on a serving platter.
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31
Mix together the remaining confectioners' sugar and the cinnanmon and sift it over the top of the cake.
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32
Serve immediately.
