Roulade

Ingredients

• 200 grams egg yolks, room temperature (65-70F)
• 100 grams granulated sugar
• Zest of 1 lemon OR 1 orange
• 300 grams egg whites
• 60 grams granulated sugar
• 2 grams salt
• 160 grams pastry flour, sifted

Directions

1. In a large mixing bowl, whip the yolks and first sugar to sabayon (ribbon stage). Set aside.
2. In another large mixing bowl, begin to whip the whites until foamy. Gradually add second sugar to the whites and whip to soft peaks. Transfer to the bowl with the egg yolks.
3. Sift in the dry ingredients while folding the mixture together.
4. Immediately spread onto a parchment-lined, flat sheet pan. 
5. Immediately bake the roulade in a 400F oven for 6-8 minutes, or until you can touch the cake and it springs back. Do NOT over bake.
6. Immediately flip the hot roulade onto another sheet of parchment generously sprinkled with granulated sugar to prevent sticking. Trim the long edges of the roulade with a pizza roller. Spread jam or other desired filling onto the roulade. Pinch one long end of the roulade and roll, peeling away the parchment as you go. Wrap the whole roulade in the parchment (seam side down) and let cool.
7. Slice and serve.

Variations:

• Chocolate: Replace 2 oz. flour with cocoa powder.