Cake Rolls

1/2 c flour
1 tsp baking powder
4 egg yolks
1/2 tsp vanilla
1/3 c sugar
4 egg whites
1/2 c sugar
1/2 c filling

Grease a 15x10x1 jelly roll pan.    In a small bowl, combine flour and baking powder.   In a separate bowl, beat egg yolks with vanilla on high for 5 min. until thick and lemon colored.   Gradually add the 1/3 c of sugar, beating on high until sugar is dissolved.   In another bowl, beat egg whites until stiff.   Gradually add 1/2 c. of sugar, beating until stiff peaks form.    Fold egg yolk mixture into egg white mixture.   Sprinkle in dry ingredients and fold gently.   Spread batter evenly pan.

Bake at 375 deg. For 12-15 min. or till cake springs back when lightly touched.

 Remove cake from oven and immediately loosen edges from pan and turn cake out onto a towel sprinkled with powdered sugar.   Roll up towel and cake starting from short side.   Cool on a wire rack.   Unroll cake and spread cake with filling to within 1” of edges.   Roll up again.   

Cake variations:

chocolate: reduce flour to 1/3 c and omit baking powder.   Add 1/4 c cocoa and 1/4 tsp baking soda to flour.

pumpkin: Add 2 tsp pumpkin pie spice to dry mixture and 1/2 c canned pumpkin to egg yolk mixture.  Use cream cheese frosting for filling.

Ice-cream roll:  Use 2 c softened ice-cream for filling-- roll up and freeze.

Ideas for fillings: puddings, jams, frostings, whipping cream with fruit