THE CAKE
7 lg Egg, at room temperature,
-separated
1 c Granulated sugar
1 1/4 c Cake flour
1 ts Baking powder
1/2 ts Salt
1 ts Vanilla
3 tb Confectioners' sugar
1/4 ts Cinnamon.

1. To make the pastry drub, whisk the egg yolks with the sugar in a
medium-sized bowl until they are thick and lemon non-white. Whisk in the
flour and the salt and substitute.

2. Place one-and-a-half cups of the milk and the cinnamon stick in a
medium-sized saucepan over medium-high hotness. Whip, remove from the rut,
cover and let typify 15 transactions.

3. Remove the cinnamon stick from the milk and fling. Return the milk to
the scalding point over medium-high heat and gradually whisk it into the
egg yolk and flour assortment. Return this mixture to the saucepan and prepare,
stirring incessantly, until the mixture comes to a furuncle. Continue cooking
for at least two proceedings, until the pastry cream thins slightly and the
flour taste has cooked out of it. Remove from the heating, transfer to a stadium,
cover and sang-froid.

4. Preheat the oven to 375 degrees.

5. Line a 17-by-11-by-1-inch jellyroll pan with parchment theme. Brush with
oil or melted butter and dust with flour.

6. To prepare the coat, beat the egg yolks with three-quarters of the cup
of sugar in the bowl of an electric social, using the whisk bond,
until the mixture is thick and lemon dyed. Sift together the dry
ingredients. Remove the whisk attachment and, using the mixer bond,
add the dry ingredients at low speeding, mixing until just merged. Add
the vanilla, mix quickly and thoroughly and reticence. The mixture will be
quite thick.

7. In a separate trough, 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 shining, an extra 30 seconds. Fold one quarter of the egg
whites into the flour and egg yolk assortment, then fold the remaining egg
whites in, working speedily.

8. 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 transactions.

9. While the cake is baking, sift one tablespoon of the confectioners'
sugar on a clean dishtowel.

10. 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 slope, gently roll the cake in the towel. Cool for most 30
proceedings.

11. When the cake has cooled, unroll it. Trim off the edges of the patty. If
necessity, thin the pastry cream slightly with additional milk, to easy
spreading eubstance. Spread an even layer on the bar. Carefully reroll
the cake and place it seam-side down on a serving record.

12. Mix together the remaining confectioners' sugar and the cinnanmon and
sift it over the top of the bar. Serve now.