Classic Jelly Roll

Preheat oven to 400 F. Line a 10.5 X 15.5 aluminum jelly roll pan with parchment paper.

Place the unbroken eggs in a bowl of hot tap water for 5 minutes before separating. Then, separate the eggs into 2 large bowls – whites in one bowl, yolks in the other.

Beat the egg whites with the cream of tartar and salt until soft peaks form. Add 1/4 cup sugar, a spoonful at a time and continue beating until stiff peaks form.

In the second bowl, beat the egg yolks, vanilla, and remaining 1/4 cup sugar until thick, about 5 minutes. Fold in the flour just until blended. Gently fold the yolk mixture into the beaten egg whites.

Transfer the batter to the pan, spreading it out until it almost touches the sides of the pan. Bake until the top of the cake springs back, about 10 minutes. Cool on a rack for 5 minutes. Sift confectioners’ sugar onto a clean kitchen towel, then flip the warm cake onto the towel. Peel off the parchment paper. Roll the cake and towel up together, starting from the long side. Cool completely.