This is an old-fashioned jelly roll, which is a lovely light cake rolled around a tangy rhubarb filling. Pretty, light and easy.
- 4 large eggs, separated
- 8 tablespoons cane sugar
- ⅛ teaspoon sea salt
- ¾ cup all-purpose flour
- 1 pound fresh rhubarb stalks, finely chopped
- ½ cup granulated sugar
- icing sugar, for dusting
- Preheat oven to 350 degrees. Butter a 15x10x1 inch baking sheet and line with wax paper. Butter paper and dust with flour, knocking out excess flour.
- Beat 5 tablespoons sugar and egg yolks together in a large mixing bowl with an electric mixer. Beat until thickened and pale, approximately 3-5 minutes.
- Beat egg whites with salt in another bowl until soft peaks are formed. Add remaining sugar a little at a time, continue to beat until stiff peaks form.
- Gently fold one third of the flour and one third of the whites into the yolk mixture, alternating until all is used. Make sure that the flour mixture is thoroughly incorporated into the batter.
- Spread batter evenly on baking sheet. Bake until top is pale and dry, 10-12 minutes.
- Transfer baking sheet to a rack. Cover cake with towel, and cool for 5 minutes.
- To prepare filling, combine rhubarb and sugar in a 10 inch non-stick skillet and cook over medium high heat, stirring constantly, until rhubarb is reduced, about 8-10 minutes.
- Spread filling on a plate to cool, place in refrigerator for 5-10 minutes.
- To assemble the roulade, remove towel from cake. Position pan with the short end towards you. Spread rhubarb filling over cake, leaving a 1 inch border on each short end. Starting with the short end, roll the cake using the wax paper to help roll. Transfer roll to a serving platter, seam side down. Cool cake for a minimum of 1 hour.
- Before serving, dust with icing sugar. Slice with a serrated knife and serve with sweetened whip cream.
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