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I just found a good recipe and made it last night. It came out good except I baked it a little too long. You need to watch it closely. Do not let it brown.
PIANOMO ROLL CAKE
Oven 375 degrees.
5 eggs, separated
1 t vanilla extract (I am going to use Kahlua Liquer next time)
1/2 c white sugar, divided
1/4 t cream of tartar
1/4 t salt
3/4 c cake flour... sifted twice
Filling: 3/4 stick unsalted butter, slightly softened (I creamed in a little more sugar)
Line a jelly-roll pan with waxed or parchment paper. I used my 17 inch cookie sheet that has raised sides
Beat egg yolds, vanilla and 1/4 c granulate dsugar until thick... around 5 minutes. Set aside.
Beat egg whites, cream of tartar, and salt at high speed until soft peaks form. Sprinkle in 1/4 c sugar until stiff peaks form.
Fold egg whites into yolks, 1/3 at a time. Fold in flour 1/3 at a time. Spread batter evenly in pan. Bake 10 minutes. Cake should be cooked in the center, but edges should not brown.
Sprinkle the top with granulated sugar for a pretty finish. Invert the cake while still hot onto a clean dishcloth. Peel off the parment and cool.
Whip butter at medium speed 5 minutes until very fluffy. Spread evenly over cooled cake. Starting from a long side, roll up cake like a jelly roll. Wrap firmly in Plastic Wrap and refrigerate for 20-30 minutes before cutting to serve.
Really delicious cake!
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