2 eggs
3 egg yolks
1/2 c sugar
1 t vanilla extract
1/3 c sifted cake flour
3 T cornstarch
1/4 c sprinkles or chopped nuts (chocolate, pastels for Easter, red & green for Christmas, etc) if desired
2 egg whites
1 T sugar
In a bowl beat 2 eggs, 3 egg yolks and 1/2 c sugar, on medium speed until pale in color and thickened. Add vanilla and beat.
Sift flour and cornstarch over egg mixture and fold it in.
Fold in sprinkles or nuts.
In another bowl, whisk 2 egg whites and 1 T sugar until firm peaks form; fold into egg yolk mixture.
Evenly spread batter into a 17×12 inch pan lined with parchment paper.
Bake at 450 degrees for 6-7 minutes until golden brown and, when touched, it springs back.
As soon as cake is removed from oven, sprinkle with powdered sugar and flip the cake onto a clean dish towel. Remove parchment paper, sprinkle with powdered sugar, and roll up the cake with the towel. Place on a wire rack to cool.
1 c butter, room temperature
3 c powdered sugar
3-4 T sprinkles or nuts (whatever you used in the cake) if desired
1 t vanilla extract
1-3 T heavy cream
In a bowl whip butter for 2-3 minutes on medium to high speed.
Slowly add powered sugar, 1/2 c at a time; whip for 2 minutes.
Add a few drops of cream until it reaches spreading consistency.
Fold in sprinkles or nuts.
Slowly unroll cake and spread filling evenly over it.
Roll it again and place in refrigerator for 2 hours.
Melt 4 ounces white chocolate and spread on top of cake. If desired scatter sprinkles on top.
Let set for a few minutes before slicing.
