1/3 cup minus 2 tbsp (50 gr) all purpose or cake flour
2 tbsp (15 gr.) corn or potato starch
1/3 cup (75 gr.) sugar
grated rind of 1 lemon
pinch of salt
3 eggs, separated
1/2 tsp cream of tartar
1/2 cup strawberry jam (mixed until softened)
1. Preheat oven to 170 C (350 F). Line a 10″x14″ (30x40cm) cookie pan with lightly greased parchment paper.
2. Whip the egg whites with the cream of tarter or salt until soft white peaks form.
3. Without changing the beaters, beat the egg yolks gradually with the sugar and lemon zest until fluffy and a light lemon color.
4. Carefully fold in the egg whites into the yolks.
5. Sift the flour-starch mixture over the egg mixture and blend in carefully without over mixing.
6. Spread the batter evenly onto the parchment lined pan.
7. Bake 10-12 minutes until lightly golden and cake springs back when pressed with a finger.
8. Remove from the oven and cool for about 10 minutes in the pan.
9. Carefully turn over the pan onto a clean tea towel dusted with powdered sugar. Gently peel off the parchment paper and allow to cool for an additional 10 minutes.
Spread a thin layer of strawberry jam (or filling of your choice) onto the jelly roll. Starting with the narrow end, roll up. Dust with powdered sugar and serve.
tip: Especially good with a whipped cream filling and chopped fresh strawberries.