European Sponge Roll

EGG YOLKS  8 each
VANILLA EXTRACT  2 tsp.
SUGAR  4 OZ.
EGG WHITES  8 each
CREAM OF TARTAR  1/2 tsp.
SALT  1/4 tsp.
SUGAR  4 OZ.
CAKE FLOUR - sifted  8 OZ.

Yield: 1 Full Sheetpan

METHOD: Separation Egg Foaming Method

1) Prepare a sheetpan with parchment and grease with pan spray.

2) Whip the yolks, vanilla and 4 oz. of sugar until pale yellow, and falls from the whip in a very thick ribbon! Place in a large bowl.

3) Whip egg whites, cream of tartar, and salt to soft peaks. Slowly add the remaining 4 oz. of sugar and whip until firm moist peaks.

4) Sift the cake flour 3 times.

5) Place the sifted cake flour on top of the whipped yolks, and top this with a 1/3 of the meringue. Fold-in gently and don't overmix!

6) Add the remaining meringue in 2 stages.

7) Spread evenly onto the prepared sheetpan.

8) Bake @ 375F degrees - about 10 minutes. Watch carefully!!!!

9) Allow to cool for 5 minutes. Then invert and remove parchment immediately, or the parchment will stick.

**Chocolate Sponge**- Add 1.5 ounces of cocoa powder to the flour. Add 2 ounces of water to the whipped yolks.