Jelly Roll

1/3 cup cornstarch
1/3 cup flour
5 egg yolks (1/3 cup)
1 tsp vanilla
5 egg whites
1/2 tsp. salt
1/3 cup sugar

powdered sugar
1/2 cup jelly or more to taste
whipped cream

Preheat oven to 400. Grease a 10 x 15 x 1/2 inch baking sheet and line it with parchment paper. Grease and lightly flour the paper.

Sift the cornstarch and flour. Put the egg yolks in a small bowl, add the vanilla, and stir to blend.

Beat the egg whites and salt in a large mixing bowl until foamy. Add the sugar gradually while beating, and continue to beat until the whites are stiff but moist. Fold one quarter of the beaten whites into the yolk mixture until just blended, then pour the yolk mixture over the remaining whites. Sift the flour-cornstarch mixture over the top, then fold the batter just until there are no streaks of egg white or flour showing. Spread the batter evenly in the prepared pan. Bake for 10 to 12 minutes, or until the top is light golden and a toothpick inserted in the center of the cake comes out clean.

While the cake is baking, dust a clean kitchen towel generously with powdered sugar sifted through a strainer. When the cake is done, remove from the oven and immediately turn it out onto the sugared towel. Peel off the paper. Roll the cake up in the towel from the long side and let it rest for a minute, then unroll and let rest a few minutes more. Roll back up in the towel and let it cool completely.

Unroll the cooled cake, and spread the surface with jelly (and whipped cream if desired). Re-roll the cake and place it on a serving platter, seam side down. Dust with powdered sugar.

Overnight yeasted waffles

2 1/2 cups whole milk
12 Tbsp. butter, cut into pieces
3 cups (14 oz) whole wheat pastry flour
1 1/2 Tbsp. sugar
1 1/2 tsp. salt
2 tsp. instant yeast
3 large eggs
1 1/2 tsp. vanilla

Heat the milk and butter in a small saucepan over med-low heat until the butter is melted, about 4 min. Let cool until warm. Meanwhile, whisk flour, sugar, salt, and yeast together in a large bowl.

Whisk the warm milk mixture into the flour mixture and continue to whisk until the batter is smooth. Whisk eggs and vanilla together in a small bowl until combined, then whisk into batter until incorporated.

Scrape down the sides of the bowl. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.

Heat waffle iron. Remove batter from refrigerator (batter will be foamy and doubled in size). Whisk the batter to recombine (it will deflate). Bake according manufacturer's instructions (about 1/2 cup for 7 inch round iron and 1 cup for 9 inch square iron).

Can hold waffles in a 200 degree oven, on a wire rack set above a baking sheet, covered with a clean kitchen towel. Remove the towel to let the waffles crisp for a few minutes while the last waffle is in the iron.

adapted from The Best Make-Ahead Recipe