INGREDIENTS

INSTRUCTIONS

To make the pastry cream, whisk the egg yolks with the sugar in a
medium-sized bowl until they are thick and lemon colored. Whisk in the
flour and the salt and reserve. Place one-and-a-half cups of the milk
and the cinnamon stick in a medium-sized saucepan over medium-high
heat. Scald, remove from the heat, cover and let stand for 15  minutes.
Remove the cinnamon stick from the milk and discard. Return  the milk
to the scalding point over medium-high heat and gradually  whisk it
into the egg yolk and flour mixture. Return this mixture to  the
saucepan and cook, stirring constantly, until the mixture comes  to a
boil. Continue cooking for at least two minutes, until the  pastry
cream thins slightly and the flour taste has cooked out of it.  Remove
from the heat, transfer to a bowl, cover and cool. Preheat the  oven to
375 degrees. Line a 17-by-11-by-1-inch jellyroll pan with  parchment
paper. Brush with oil or melted butter and dust with flour.  To prepare
the cake, beat the egg yolks with three-quarters of the  cup of sugar
in the bowl of an electric mixer, using the whisk  attachment, until
the mixture is thick and lemon colored. Sift  together the dry
ingredients. Remove the whisk attachment and, using  the mixer
attachment, add the dry ingredients at low speed, mixing  until just
incorporated. Add the vanilla, mix quickly and thoroughly  and reserve.
The mixture will be quite thick. In a separate bowl,  whisk the egg
whites with the pinch of salt until they form stiff  points. Add the
remaining sugar and whisk until the egg whites become  glossy, an
additional 30 seconds. Fold one quarter of the egg whites  into the
flour and egg yolk mixture, then fold the remaining egg  whites in,
working quickly. Spread the cake mixture in the prepared  pan and bake
until the cake is golden and the top springs back when  lightly
pressed, 8 to 10 minutes. While the cake is baking, sift one
tablespoon of the confectioners' sugar on a clean tea towel. Remove
the cake from the oven and immediately turn it over on top of the
sugar-dusted towel. Peel the parchment paper from the cake and,
working from the long side, gently roll the cake in the towel. Cool
for about 30 minutes. When the cake has cooled, unroll it. Trim off
the edges of the cake. If necessary, thin the pastry cream slightly
with additional milk, to easy spreading consistency. Spread an even
layer on the cake. Carefully reroll the cake and place it seam-side
down on a serving platter. Mix together the remaining confectioners'
sugar and the cinnanmon and sift it over the top of the cake. Serve
immediately.  Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 22, 1997.

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