Cream-Filled Cake Roll

Directions

• Step 1

  Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour and baking powder; set aside.

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• Step 1

  Preheat oven to 375°F. In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.

• Step 1

  Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.

• Step 1

  Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. Meanwhile, prepare desired filling.

• Step 1

  Unroll cake; remove towel. Spread cake with Lemon-Cream Filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for up to 6 hours.