This is so easy and so pretty I’m not sure why I don’t make it more often. A simple vanilla chiffon cake spread with strawberry jam, rolled up, and dusted with powdered sugar. It looks nice and elegant, but won’t take hours of your time. Next time I’ll make an impressive filling, but today this was just right!
(from Baking From My Home to Yours by Dorie Greenspan)
1 1/2 cups sugar
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 large eggs, separated
1/2 cup vegetable oil
1/2 cup water
2 tbsp vanilla extract
2 large egg whites
1/2 cup jam of your choice
Preheat the oven to 350 F.
Line a 17 1/2 by 12 1/2 inch jelly roll pan with parchment and spray well with nonstick spray.
Sift together 1 cup of sugar, the flour, baking powder, salt and baking soda onto a pice of waxed paper.
In a large bowl, whisk together the yolks, oil, water, and vanilla. Whisk in the dry ingredients gradually and set aside.
Beat the 6 egg whites with the whisk attachment of a stand mixer on medium until very soft peaks form. Gradually add the sugar, and turn up to high. Beat until the peaks are stiff and shiny.
Fold about a third of the whipped whites into the yolk mixture, then transfer all the batter into the whites and fold thoroughly (but gently).
Pour into the pan and spread evenly. Bake for about 12 minutes, or until it pulls away from the sides and is just turning golden.
Cool the cake in the pan on a wire rack.
When cool, dust the cake with powdered sugar, cover with wax paper, and put the back of a sheet pan on top. Flip over, and remove the parchment from the cake. Then invert the jelly roll pan on the cake and flip over again, so the cake is on the inverted jelly roll pan with wax paper on the bottom.
Trim the edges, and turn the cake so that a long side is facing you.
Spread with jam and roll up, using the wax paper to help. Lift the cake by the paper and place on a tray. Chill for about 30 minutes.
Dust with powdered sugar before serving.