Berry jam Swiss rolls

Directions

Arrange the rack in the middle of the oven, and preheat to 400 degrees. Line a 15-by-10-inch jelly roll pan with parchment or Silpat. Separate eggs into two large bowls. Beat the egg whites in a stand mixer on high speed with the cream of tartar and salt until soft peaks form. Add ¼ cup sugar, a spoonful at a time, and continue beating until stiff peaks form. In a second bowl, beat the egg yolks, vanilla and remaining ¼ cup sugar until thick and ribbonlike, about 5 minutes. Fold in the flour just until blended. Gently fold the yolk mixture into the beaten whites. Spread batter into baking pan. Bake 8 to 10 minutes, until the cake top springs back at the touch. Cool 5 minutes. Make whipped cream while the cake is cooling. In a chilled bowl, beat the cream until lights peaks form. Add sugar, a little at a time, until well mixed and the cream holds its shape. Sift confectioners’ sugar onto a clean kitchen towel, then flip the warm cake onto the towel. Peel off the Silpat or paper. Starting from the long side, roll the cake and towel up together and cool completely on the rack. Unroll the cake. Spread jam on cake. Gently spread whipped cream on top of jam. Roll up again from the long side, without the towel, and transfer to a serving plate. Dust with confectioners’ sugar.