Ingredients 5 medium eggs 1/2 teaspoon cream of tartar Pinch of salt 1/2 cup granulated sugar 3/4 cup cake flour 1 teaspoon vanilla extract 1 tablespoon shortening Tools Performance Pans Aluminum Jelly Roll and Cookie Pan, 10.5 x 15.5-Inch Performance Pans Aluminum Jelly Roll and Cookie Pan, 10.5 x 15.5-Inch Cooling rack Clean kitchen towel Instructions Click to mark complete - Preheat oven to 400°F. Grease jelly roll pan with shortening. Sprinkle well with cake flour, shaking off loose flour. - Separate eggs; Beat yolks 1 minute. Add pinch of salt to egg whites, then beat until foamy. - Add cream of tartar and continue beating whites until they cling to bottom and sides of bowl, then beat 1 minute longer. - Fold beaten egg yolks into egg whites gently but quickly. Fold in sugar, flour and vanilla. Do not over mix. - Pour batter into pan, spreading evenly from center out with a spoon. - Tap pan several times on table to break any air bubbles and bake in center of oven 10-12 minutes. Loosen sides and bottom. Turn out of pan onto a dry towel. - Cool 10 minutes, then trim crusty edges. Roll loosely in a towel and cool on rack before decorating.*For chocolate sponge cake, substitute 6 Tablespoons cocoa powder for 6 Tablespoons cake flour.
