Fast Roll-up Cake

Set oven to 320°F.

Grease and flour parchment paper on the baking sheet.

Separate 6 eggs – place egg whites into a kitchen mixer bowl and the egg yolk into a small bowl (for later steps).

Whisk on slow to medium speed to get more air into the egg whites (about 2 – 3 minutes).

Then increase the speed to high and whisk until done — firm peaks are formed.

Place into a large mixing bowl for later steps.

Egg yolks – from the previous step

Whisk on high speed until it gets nicely airy (about 1 – 2 minutes).

½ cup of granulated sugar

Whisk on high speed until fully incorporated and you reach a creamy texture (about 2 minutes).

Then using a silicone spatula, gently fold it into the whipped egg whites until it’s fully incorporated.

½ cup of flour

Gently fold together using a silicone spatula.

Distribute the batter with a spatula on a baking pan with the greased and floured parchment paper on it.

Important:

You should have an easy time making sure that the cake is fully baked. If you are not certain, slightly extend the baking time. Time may have to be extended if more items are baking at the same oven. Since the cake is very thin, a toothpick test will not make much sense.

Then let totally cool on the baking sheet (or optionally on a cooling rack).

When totally cooled, place another parchment paper (not greased or floured) on top of the cake.

Then, carefully flip the cake upside-down and then peel the bottom parchment paper off of the bottom (the one used during baking).

Then carefully flip the cake back over.

Important:
Leave about ½” – 1” space on one of the shorter ends (that will be the top part of the roll-up cake after rolling is completed).

Roll the roulade lengthwise: the cake will be taller but shorter.

Then cut off the ends.

Serve sliced.

Optionally dust with confectioners’ sugar.