Rhubarb Roulade
For cake
4 eggs, separated
1 teaspoon vanilla
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup all-purpose flour
Confectioner’s sugar for dusting
For filling
1 lb rhubarb stalks, trimmed and finely chopped
1/2 cup granulated sugar
Accompaniment: lightly sweetened whipped cream
Make cake:
• Preheat oven to 350 degrees 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 and 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 while cake is baking:
• 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.
Make roulade:
• 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, and then slice with a serrated knife.
Yield: Serves 6
Working time: 40 minutes
Preparation time: 45 min
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