Preheat oven to 425˚F. Prepare a 12” x 17” x 1” half sheet pan by greasing it, lining it with parchment paper, and dusting it with flour.
6 egg whites
8 egg yolks, plus 1 whole egg
1 ¼ cups granulated sugar, divided
1 ½ tsp vanilla extract
¾ cup cake flour
¼ tsp salt
Confectioner’s sugar for dusting
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites to soft peak stage. Reduce the mixer to medium and add ¾ cup of the sugar one tablespoon at a time. Transfer the egg whites to a very large, deep bowl.
In the stand mixer, beat the egg yolks and the whole egg to ribbon stage (at which they have become pale and thick and fall off the beater in a “ribbon.”) With the mixer on medium speed, gradually add the remaining ½ cup sugar, one tablespoon at a time, followed by the vanilla. Transfer to the bowl containing the egg whites.
Begin folding the yolks into the egg whites. Then sift the flour and salt over the eggs and finish folding the batter together just until there are no more streaks of flour and the batter is smooth.
Spread the batter evenly in the prepared half sheet pan. Bake in the preheated oven for 9 to 12 minutes, until the top is lightly browned, and a toothpick inserted in the center of the cake comes out clean.
Immediately loosen the sides of the cake from the pan. Dust the cake with confectioner’s sugar, top with a sheet of clean parchment paper, and a large flat cookie sheet. Flip the entire assemblage over; remove the half sheet pan and the parchment. Dust this side of the cake with confectioner’s sugar. Starting on the long side of the cake, gently roll the warm cake, placing a towel over the rolled cake until it has cooled.
To fill, gently unroll the cooled cake, fill, and gently but tightly reroll.
Suggested fillings: Jelly or jam, whipped cream, whipped cream flavored with vanilla or Chambord.
This recipe was discussed in my story, “How I Roll.”