Vanilla Sponge Roll Cake
Instructions:
- Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 15  10-inch jelly roll pan, then line it with parchment paper; grease the paper and the pan’s sides.
- Place the egg whites and salt in a large bowl and beat with an electric mixer at high speed until the beaters form soft peaks when they are turned off and dabbed into the mixture, about 3 minutes. Set aside.
- If you’re using a handheld mixer, clean and dry the beaters; if you’re using a stand mixer, remove the whisk and attach the paddle. Beat the egg yolks and sugar at medium speed in a second large bowl until this mixture is so thick, it will run off the turned-off beaters in wide ribbons that do not immediately dissolve back into the mixture, about 4 minutes. Beat in the vanilla.
- Scrape down and remove the beaters. Fold in the fl our with a rubber spatula just until moistened. Then fold in the beaten egg whites in three batches, taking care not to defl ate them, using long, even strokes.
- Pour and scrape the batter evenly into the prepared pan, spreading it to the corners. Rap it a couple of times against the counter to get rid of any air bubbles.
- Bake until spongy to the touch and lightly browned, about 15 minutes. You’ll need to roll it the moment it’s out of the oven.