Almond Sponge Roll

The lemon sponge roll was too sweet so I decided to use a custard filling instead. The old sponge recipe also had leftover whites, so I found a recipe that was the same number of whites+yolks. Unfortunately I ran out of vanilla, so I substituted almond extract. A bit too much. It was still edible for me but DBD thought it was too strong. XBD gobbled it up. DBD has requested it with vanilla custard next time.

• 
  4 eggs (split into yolks and whites)
  
• 1/2c + 1/4 c sugar (reduce next time)
• 3/4 c cake flour
• 3/4 t baking powder
• 1/2 t salt
• 1/4 t cream of tartar
• powdered sugar
• favorite filling: lemon curd, vanilla custard, etc

1. In a small bowl, combine flour, powder and salt.
2. In a separate bowl, whisk egg yolks for 1 minute on medium high.
3. Gradually add 1/2 c sugar until mixture is pale, about 2-3 min.
4. On low speed, add the flour mixture.
5. In a mixing bowl, beat the egg whites and cream of tartar on low medium until frothy.
6. Add 1/4 c sugar a bit at a time until the whites are medium stiff (not dry).
7. Fold ~1 cup of the whites into the batter. Fold in the rest.
8. Spread evenly in parchment lined and buttered edged 10x15 (or smaller) cookie sheet. 
9. Bake 375F for 10-15 min. (Lower heat with convection)
10. Let rest a few minutes. Sprinkle with powdered sugar. Place clean tea towel on top and flip onto towel. While cake is still warm, roll up the sponge sheet (with the towel inside the roll). Let rest 30 min or more to cool on counter.
11. Unroll and spread favorite filling and re-roll without any air bubbles but not too tight (no squishing the cake). Slice and serve.