Ingredients
- 4 large eggs, separated
- 1 teaspoon vanilla
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- Confectioners sugar for dusting
- 1 lb rhubarb stalks, trimmed and finely chopped
- 1/2 cup granulated sugar
- Accompaniment: lightly sweetened whipped cream
Directions
- Preheat oven to 350°F. Butter a 15- by 10- by 1-inch shallow baking pan and line with wax paper. Butter paper and dust with flour, knocking out excess.
- Beat together yolks, vanilla, and 5 tablespoons granulated sugar in a large bowl with an electric mixer at high speed until thick and pale, about 1 minute with a standing mixer or 3 minutes with a handheld.
- Beat whites with salt using cleaned beaters in another bowl until they just hold soft peaks. Add remaining 3 tablespoons granulated sugar, a little at a time, beating until whites just hold stiff peaks.
- Gently fold one third of flour and one third of whites into yolk mixture, then gently fold in remaining flour and whites in 2 more batches, making sure flour is thoroughly incorporated.
- Spread batter evenly in baking pan and bake in middle of oven until top is pale and dry to the touch, 10 to 12 minutes. Transfer cake in pan to a rack and cool, covered with a kitchen towel, 5 minutes.
- Cook rhubarb with sugar in a 12-inch nonstick skillet over moderately high heat (rhubarb will exude liquid), stirring, until rhubarb is a thick purée, about 8 minutes. Spread filling on a plate and chill 5 minutes.
- Remove towel and arrange cake with a short side nearest you. Spread rhubarb filling evenly over cake, leaving a 1-inch border on each short side. Put a platter next to far end of cake. Beginning with near short side and using wax paper as an aid, roll up cake jelly-roll style. Carefully transfer roll, seam side down, to platter, using wax paper as an aid.
- Dust cake generously with confectioners sugar, then slice with a serrated knife.
