Jelly Roll Cake
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, separated
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
2 cups heavy cream
1 1/2 cups strawberry jam (or jam of your choice)
(Whipped cream and berries for garnish, if desired)
Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper. In a medium bowl, whisk to combine the cake flour, baking powder and salt. Set aside. In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined. Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined. Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes. Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. When cool, unroll the cake and spread the strawberry jam to cover the cake. Re-roll the cake into a log. Transfer to a serving plate, seam-side down, sprinkle with powdered sugar, and top with whipped cream and berries.