Jelly Roll Cake

Ingredients

3/4C+ 2T            Unbleached all-purpose flour (Gold Medal)

1t                       Baking powder

3                         Large eggs, at room temperature

3                         Large egg yolks, at room temperature

3/4C                   Granulated sugar

1t                       Pure vanilla extract

1/8t                    Table salt

1/4C                   Whole milk

2T                       Unsalted butter, cut into smaller pieces

Process

In an 11x17in jelly roll pan

Line the bottom with parchment

Position a rack in the lower third of the oven and heat to 400F

Whisk flour and baking powder in a medium bowl

Beat the eggs, yolks, sugar, vanilla and salt at high speed until the mixture has tripled in volume, and forms a slowly dissolving ribbon when stopped beaters are lifted, 4 to 6 minutes

Heat the milk and butter in a small saucepan over medium heat until very hot but not boiling

Using a fine mesh sieve, sift 1/3 of the flour over the eggs

Fold with a large spatula until the flour is blended into the batter

Repeat with two more batches

Pour all of the hot milk mixture over the batter and fold gently with a silicone spatula, scraping the batter up from the bottom of the bowl and rotating the bowl until the milk is incorporated.

Scrape the batter into the pan and spread evenly

Bake until the cake is golden and a tester inserted into the center comes out cleanly 10 to 12 minutes

After the cake has cooled completely run a knife or offset spatula around the inside of the pan, pressing against the pan to avoid tearing the cake. 

Invert the pan to remove the cake, and peel off the parchment liner

Turn the cake right side up

 For the lemon curd

2 large eggs

1/3 cup granulated sugar

1/3 cup strained fresh lemon juice