FRENCH JELLY ROLL
Serves 8 to 10
3 large eggs
1 large egg yolk
½ cup sugar
½ teaspoon vanilla extract
½ cup unsifted unbleached all-purpose flour
¼ teaspoon baking powder
2 tablespoons clarified butter
½ cup seedless raspberry preserves
Position a rack in the lower third of the oven and preheat to 350 degrees. Butter the bottom of a 10 1/2 x 15 1/2 x 1-inch jellyroll pan and line with parchment. Lightly butter the parchment.
Select a saucepan that will hold the large bowl of an electric mixer without the bowl touching the 2-inches of water in the pan. Heat until water simmers but does not boil rapidly.
Place the eggs and the additional egg yolk in the large bowl of an electric mixer. Using a wire whisk, stir in the sugar and vanilla, just to blend. Mix briefly, do not beat. Set the bowl over the hot water. Slowly and continuously stir with the whisk until the sugar is completely dissolved and the mixture feels quite warm. Test by rubbing a small amount of the warm egg mixture between your fingers. You should not feel the grain of the sugar crystals.
Remove the pan from the heat and dry the bottom of the bowl. Beat the mixture on medium-high speed about 6 minutes, until thick and light in color.
Remove the bowl from the mixer. Place the flour and baking powder in a triple sifter and sift into the egg mixture, folding in with a 2 3/4-inch wide rubber spatula. Pour in the clarified butter in a steady stream, folding it in quickly. Immediately transfer the batter into the prepared pan. Smooth with the back of a tablespoon, spreading it evenly into the corners. Tap the pan gently on the counter to even out the batter. Bake in the preheated oven, 14 to 16 minutes, until cake begins to come away from sides of pan and top is lightly brown.
While the cake is baking, generously sprinkle a linen kitchen towel with strained confectioners sugar. Remove the pan from the oven and allow to stand 1 minute. Run a thin knife around the edge to release. Invert onto the prepared towel or parchment. Brush lining paper with tap water, let stand for 2 minutes, then peel off the paper. Trim 1/4-inch off the sides of the sponge sheet with a sharp knife to remove dry or uneven edges. Tightly roll the cake and towel away from you starting on a long side. Place seam side down on a cake rack to cool.
To assemble: Carefully unroll the cake but do not unroll completely flat. The edge closest to you should remain curled. Spread the sponge sheet with preserves, leaving a 1/2-inch border on the side farthest from you. To roll the cake, tuck the curled edge under and roll tightly. Place seam side down on a serving platter. Dust with confectioners sugar just before serving.
Copyright @ 2000 by Carole Walter, CCP