Making a Jellyroll Cake
Spray a baking sheet with a little water, cover with parchment paper and flaten in the edges.
Separate the eggs.
Beat yolks with 50 grams (approximately 1 3/4 ounces) sugar and 3-4 tablespoons water until fluffy.
Beat egg whites with salt until stiff. While continuing to beat, sprinkle in remaining sugar until glossy white and stiff peaks have formed.
Add 1/3 of egg whites to egg yolk mixture and carefully fold in with a spatula.
Pour remaining egg whites onto mixture. Mix flour with baking powder and sift over egg whites.
Gently fold all together.
Pour batter in the center of prepared baking sheet.
Spread batter until uniformly thick and smooth.
Bake in a preheated oven at 200°C (approximately 400°F) for about 10 minutes until bright golden yellow.
Remove cake from the oven, turn out onto a tea towel sprinkled with sugar and remove parchment paper.
Carefully roll out cake with the cloth. Allow to cool completely. Use and serve as desired.