Sponge Fluff Roll

4 egg whites

1/2 cup sugar

4 egg yolks

1/4 cup sugar

2 Tablespoons water

1 teaspoon vanilla

2/3 cup all purpose flour

1/2 teaspoon salt

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Preheat oven to 375 degrees

In a large mixer bowl, beat egg whites at high speed until soft mounds form.
Gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
In a separate bowl combine egg yolks, 1/4 cup sugar, water and vanilla; beat until thick. Fold egg yolk mixture gently into egg whites.
Combing dry ingredients; add 1/2 at a time, folding gently with the egg mixture until it is mixed thoroughly.
Spread mixture out evenly in a 15 x 10 inch jelly roll pan (1/2 sheet pan) that has been greased with roux, line pan with parchment paper.
Place on center of oven rack. Bake at 375 degrees for 12-15 minutes, roll will spring back when lightly touched in the center. Remove from oven. With a butter knife, carefully go along all the edges of the roll to make sure the mixture is not stuck to the sides.
Place a fit size of parchment paper on the top of the roll. Place back side of another sheet pan on top of the parchment. Holding both hands with pot holders flip the pan over on to the parchment paper. Starting on one of the short sides, start rolling the cake with both parchment papers in place. Let cool.
When ready unroll cake and spread with filling.
Decorate as desired.

Battered poured into pan

Baked Fluff Roll

Rolled up fluff roll.