lumicero/recipes-ing2inst huggingface dataset:
Title: Molasses Cookies
Ingredients:
- 14 butter
- 2 white sugar
- 1/3 molasses
- 1 egg
- 2 1/2 all-purpose flour
- 1 1/4 ground ginger
- 1 cinnamon
- 3/4 baking soda
- 1/4 salt
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium size bowl, mix the melted butter, 1 cup of sugar and the molasses.
3. Add egg and stir until well mixed.
4. In a separtate bowl, mix the flour, ginger, cinnamon, baking soda and salt.
5. Gradually add to the butter mixture, stirring until a soft dough is formed.
6. Shape the dough into 1-inch balls, then roll each ball in the remaining sugar.
7. Bake on an ungreased baking sheet for 10 minutes.
Title: Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 sugar
- 1 salt
- 1/2 butter
- 3/4 vinegar
- 1/4
- 1
- 7
- 1
Instructions:
1. Mix both flours, sugar and salt in a large bowl.
2. With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.
3. In a small bowl whisk the egg yolk, vinegar and water.
4. Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).
5. Gather into a ball then divide into two.
6. Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).
7. PROCESSOR METHOD: whirl the flour, sugar and salt for a couple of seconds.
8. In a small bowl mix the egg, vinegar and water together; set aside.
9. Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.
10. Process/pulse JUST until the dough holds together (do not over process, or your dough will be tough!).
Title: Limoncello Cookies
Ingredients:
- 12 unsalted butter
- 3/4 confectioners' sugar
- 1 1/2 all-purpose flour
- 2 lemon zest
- 2 salt
- 1/4 granulated sugar
- 1 confectioners' sugar
- 1/4
- 2
Instructions:
1. For the cookies:
2. Cream butter and confectioner’s sugar with hand mixer. Stir in flour, lemon zest, limoncello, and salt until dough forms.
3. Roll into log, about 1 1/2 inches wide and 10 inches long. Wrap in plastic wrap and chill for a few hours or overnight.
4. When ready to bake, preheat oven to 350 degrees.
5. Line cookie sheet with greased parchment paper. Take golf-ball-size piece of dough and roll between palms to form a lemon shape. Flatten until dough is 1/4 inch to 1/2 inch thick.
6. Bake for 20 to 25 minutes, or until cookies just begin to brown on bottom. The dough will not expand on cookie sheet.
7. Remove from oven and cool completely.
8. For the glaze: Mix sugar and limoncello together in small bowl.
9. When cookies have cooled completely, drizzle glaze over top or spread on lightly with knife.
Title: Easy Mango Strawberry Shortcakes
Ingredients:
- 1 strawberries
- 1 mango
- 12
- 1
Instructions:
1. Wash & stem strawberries. Cut them into half slices or small quarters (picture is posted). Put in container and add 5-6 tables spoons of sugar. Keep refrigirated for 10 mins (juices come out).
2. Skin and cut mango. Put in blender and make into purée adding 3 tables spoons of sugar (can add table spoon of water so it blends easy).
3. Take the sponge cakes and place mango purée inside and also putting some on the edges. Refrigerate for 10 mins (helps it soak in a little).
4. After strawberries are sweet and gave off juice place them on top of mango purée on sponge cakes.
5. Add whipped cream ( add whipped cream only when about to eat, can store in container without the whipped cream).
6. If you don't want to buy whipped cream you can easily separate white from yolk in an egg and beat the whites with sugar till whipped.
Title: Parkland Hospital Italian Cream Cake
Ingredients:
- 101 1/3 margarine
- 101 1/3 granulated sugar
- 319 3/4 eggs
- 139 baking soda
- 4 buttermilk
- 255 flour
- 240 vanilla extract
- 4 3/4 sweetened coconut
- 90 pecan pieces
- 4 cream cheese
- 15 margarine
- 120 vanilla extract
- 4 3/4 powdered sugar
- 30 pecan pieces
- 4
Instructions:
1. For cake: cream margarine, oil and sugar.
2. add egg slowly, beating after each addition. scrape down bowl.
3. Add sifted flour and baking soda into creamed mixture, alternately with buttermilk, and scrape down bowl.
4. add vanilla, coconut, and chopped pecans.
5. Pour into greased 9 inch cake pan (24 oz per pan) and bake at 300 x 45 minutes. cool.
6. For icing: cream softened cream cheese and margarine. Add Vanilla extract, powdered sugar, and chopped pecans. Beat until spreading consistency. Frost cooled cake.
Title: Butter Pecan Cake
Ingredients:
- 1 water
- 3/4 eggs
- 1
- 4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease or spray with cooking oil a bunt pan.
3. Mix all ingredients together "YES THE FROSTING TOO!".
4. Pour in the bunt pan and bake four about 45 minute to an hour.
5. Turn out on a cake plate or what ever you have.Let cool or eat warm,either way it's good.
Title: Mini Chocolate Hazelnut Cakes
Ingredients:
- 100 chocolate
- 180 water
- 100 butter
- 220 brown sugar
- 3 eggs
- 25 cocoa powder
- 110 flour
- 35 hazelnut meal
Instructions:
1. Preheat over to moderate (180 degrees). Grease 12 muffin slots.
2. Combine chocolate and water in a medium saucepan; stir over low heat until smooth.
3. Beat butter and sugar in a small bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Mixture might separate at this stage but will come together later.
4. Stir in chocolate mixture, sifted cocoa and flour and hazelnut meal.
5. Divide mixture among pans and bake for about 20 minutes. Stand cake for 5 minutes; turn, top sides up, onto wire rack to cool.
Title: Cupcake Kolackes
Ingredients:
- 1 egg
- 1 1/2 butter
- 3 rum
- 3/4 brandy
- 1 brown sugar
- 1 pecans
- 2 butter
- 6 flour
- cream cheese
Instructions:
1. For filling, mix first 5 ingredients together, and set aside.
2. Cream together butter and cream cheese.
3. Mix in flour and form into 48 balls.
4. Press dough into bottom and sides of mini-muffin tins.
5. Place 1 tsp filling in each cup.
6. Bake 15 minutes at 350 degrees, then reduce heat to 250 degrees and bake another 10 minutes.
7. Sprinkle with powdered sugar if you want to "gild the lily!".
Title: Chocolate Peppermint Thumbprints
Ingredients:
- 1 flour
- 2 1/2 flour
- 1/4 unsalted butter
- 2/3 powdered sugar
- 1/3 vanilla extract
- 1 1/2 table salt
- 1/4 unsalted butter
- 3/4
- 3
- 1/4
Instructions:
1. Make the cookies:.
2. Sift the flour and cocoa together into a medium bowl.
3. Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more.
5. Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute.
6. Chill the dough until firm enough to roll into balls, 40 to 60 minutes.
7. Heat the oven to 350°F Line cookie sheets with parchment or nonstick baking liners.
8. Roll heaping teaspoonfuls of the dough into 1-inch balls.
9. Arrange them 2 inches apart on the lined sheets.
10. With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.).
11. Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes.
12. Gently redefine the indentations with the end of a wooden spoon.
13. Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.
14. Make the filling:.
15. Put the chocolate and butter in a heatproof bowl set in a wide skillet of almost simmering water.
16. Stir with a heatproof spatula until almost melted, 2 to 4 minutes.
17. Remove the bowl from the heat and stir until melted and smooth, about 30 seconds more.
18. Stir in the mint extract.
19. Let the filling cool, stirring occasionally, until slightly thickened and a bit warmer than room temperature, 30 to 40 minutes.
20. Spoon the filling into a small pastry bag with a small plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.)
21. Pipe the filling into the center of each cookie.
22. Cool completely before serving or storing.
23. The cookies will keep in an airtight container at room temperature for 4 to 5 days.
Title: Pecan Sour Cream Cake Filling
Ingredients:
- 2 sugar
- 1 cornstarch
- 1 sour cream
- 1 pecans
- 1/2
- 1
Instructions:
1. Mix sugar and cornstarch together and add to egg yolk.
2. Stir in sour cream and cook in double boiler until it coats the spoon.
3. Add flavoring and nuts; stir to blend.
4. Let cool to room temperature before assembling cake.
Title: Buttery Lemon Cake
Ingredients:
- 2 cake flour
- 2 sugar
- 1 butter
- 1 buttermilk
- 3 eggs
- 1 vanilla
- 1/2
Instructions:
1. Preheat oven 350*F.
2. Grease and flour pan.
3. Combine flour and sugar.
4. Beat in butter until crumble texture.
5. Add buttermilk.
6. Beat in eggs.
7. Add extract and flavor.
8. Bake in a bundt pan for 1 hours or until done.
Title: Coffee Buttercream Frosting
Ingredients:
- 1/2 sugar
- 1/4 instant espresso powder
- 1/4 unsalted butter
- 2 confectioners' sugar
- 1 vanilla
- 1
- 2
- 1
Instructions:
1. Beat cream, sugar, hot coffee, egg yolks and coffee powder in small saucepan.
2. Heat over low heat, stirring constantly, until mixture thickens and coats back of spoon, about 10 minutes.
3. Refrigerate covered until cold, about 30 minutes.
4. Cream butter and powdered sugar in small mixer bowl; beat in vanilla.
5. Gradually beat in custard; beat until smooth.
6. TIP: Remaining frosting can be stored covered in refrigerator up to 3 days.
Title: Christmas Date Roll
Ingredients:
- 1/2 large marshmallows
- 1 dates
- 2 1/2 graham cracker crumbs
- 1/2 walnuts
Instructions:
1. combine the marshmallows, dates, crumbs and walnuts.
2. add enough heavy cream to bind all ingredients together.
3. shape into a roll about four inches in diameter, and roll in the extra finely crushed crumbs.
4. roll in plastic wrap, and then in foil.
5. refrigerate for several hours before serving.
6. cut into slices.
7. note: this roll can be prepared days in advance.
Title: Chocolate Rum Cake
Ingredients:
- 2 all-purpose flour
- 1/2 Meyer's dark rum
- 1 baking soda
- 1/2 sweet butter
- 1/4 salt
- 1 vanilla extract
- 5 granulated sugar
- 2 instant espresso coffee powder
- 1/4 boiling water
- 3 cold water
- 1/2 Meyer's dark rum
- 1/3
Instructions:
1. Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
2. Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
3. Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
4. Shake out any excess crumbs and set aside.
5. Sift together the flour, baking soda and salt, set aside.
6. Melt chocolate in a small double boiler or microwave on low setting.
7. Set aside to cool slightly.
8. In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
9. Add cold water to the 1 1/2 cup line.
10. Add 1/2 cup of dark rum. Set aside to cool completely.
11. In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
12. Add the eggs one at a time, beating until smooth.
13. Add chocolate and beat to mix well.
14. Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
15. Scrape the bowl with a spatula, and beat until smooth.
16. Pour into pan, smooth the top to make level.
17. Bake for 1 hour 10 minutes.
18. Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
19. Cool in the pan for 15 minutes, then cover with a rack and invert.
20. Remove the pan.
21. Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
22. Leave the cake on the rack to cool.
23. The cake can be served plain, or it is delicious with coffee flavored whipped cream.
Title: Low Fat Baking Mix Yellow or Chocolate Cake
Ingredients:
- 3 baking mix
- 1 1/2 sugar
- 1/2 egg substitute
- 1 water
- 1 vanilla
- 1/2
Instructions:
1. Preheat oven to 325*.
2. Blend baking mix and sugar.
3. Beat eggs and water for 2 minutes.
4. Add baking mix/sugar, vanilla, and cocoa. Beat until mixed.
5. Pour batter into 2-8" round pans or 1-9 X 13 pan.
6. Bake for 25 minutes.
Title: My Favorite Sour Cream Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 2 all-purpose flour
- 1 self-rising flour
- 1 sour cream
Instructions:
1. Cream butter and sugar together.
2. Add the egg yolks.
3. Sift the flours together and add with sour cream to mixture.
4. Beat egg whites till stiff and add to mixture.
5. Bake in a buttered and floured tube pan at 325F for approximately one hour and thirty minutes or until done.
Title: Florida Rum Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 8 unsalted butter
- 1 sugar
- 2 eggs
- 1 buttermilk
- 1 lemon, rind of
- 2 oranges, rind of
- 4 walnuts
- 3 fresh lemon juice
- 1/2 sugar
- 1 dark rum
- 5
Instructions:
1. Adjust a rack 1/3 up from the bottom of the oven; preheat oven to 350°.
2. Butter a one-piece kugelhopf or bundt-type pan that has an 8-10 cup capacity (best to use soft butter and a pastry brush).
3. Dust the pan all over with fine, dry breadcrumbs, then, over a piece of paper, tap to shake out excess crumbs; set aside.
4. Into a bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
5. In a large bowl of an electric mixer, beat the butter until it is soft.
6. Add in the sugar and beat to mix well.
7. Add in the eggs, one at a time, and beat to mix after each addition.
8. On low speed, add the sifted dry ingredients in three additions alternately with the buttermilk in two additions, scraping the bowl as necessary and beating only until smooth after each addition.
9. Remove bowl from mixer; stir in grated rinds and then the nuts.
10. Turn batter into prepared pan and smooth the top.
11. Bake for 55-60 minutes, until the top springs back sharply when it is lightly pressed with a fingertip.
12. Meanwhile, to prepare the glaze: add both juices and sugar to a small saucepan; set aside.
13. When the cake is done, remove it from the oven and set it on a rack; immediately place the saucepan over medium or high heat and stir with a small wooden spoon until the sugar is dissolved and the mixture just comes to a low boil.
14. Remove pan from heat and stir in the rum.
15. Pierce all over the top of the cake with a cake tester.
16. Gradually spoon the hot glaze over the hot cake (still in the pan), spooning only about 1 tablespoon at a time.
17. When about half of the glaze has been added, and some of it remains around the rim of the cake pan (instead of being absorbed immediately), use a small, narrow metal spatula or a table knife and gently ease the edges of the cake (around the tube also) just a bit away from the pan, allowing the glaze to run down the sides.
18. Continue adding the glaze (and releasing the sides occasionally) until it is all absorbed (toward the end you will wonder, but the cake will absorb it all).
19. Let stand for about 10 minutes, until the bottom of the pan is not too hot to touch.
20. Then cover the pan with a cake plate, hold the pan and plate firmly together, and turn them over.
21. Remove the pan; brush away any loose crumbs on the plate.
22. Let stand for a few hours and then cover airtight with plastic wrap; let stand overnight (if possible).
23. Serve in thick slices—when you cut the cake you will see it has absorbed the glaze on the outer edges, not all the way through to the middle.
Title: Pink Sweeties (Pretty Pink Almond Cookies)
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 2 flour
- 4 baking powder
- 1 cream of tartar
- 1/4 salt
- 1/2 powdered sugar
- 1 half-and-half
- 1/2
- 1 1/2
Instructions:
1. Cream the butter and sugar, adding eggs, one at a time.
2. Add the rest of the cookie ingredients.
3. Add a few drops of red food coloring to the dough, and swirl through mixture.
4. Thoroughly chill the dough, before rolling it into balls, and placing them on a greased cookie sheet.
5. Flatten balls slightly, and bake for 14 minutes in a 350 degree oven.
6. Mix glaze ingredients together, and pour over slightly warm cookies.
7. Let dry, and store in a tightly sealed container.
Title: Simple Whipped Cream Fruit Salad
Ingredients:
- 1 grapes
- 1 green grape
- 1 pineapple chunks
- 4 -6 bananas
- 1/2 powdered sugar
- 1/4 vanilla
- 1
Instructions:
1. Whip cream with powdered sugar and vanilla.
2. Combine all ingredients in a large bowl and mix well. Enjoy.
Title: Best Chocolate Chip Cookies
Ingredients:
- 1 shortening
- 2 eggs
- 3/4 brown sugar
- 3/4 white sugar
- 2 1/2 baking soda
- 1/4 milk
- 1 vanilla
- 3 3/4 flour
- 24 chocolate chips
Instructions:
1. Mix everything in the given order, beating well after each addition.
2. Drop a rounded teaspoon (or more) onto an ungreased baking sheet.
3. Bake at 350 degrees for 12 to 15 minutes.
Title: Chewy, Fudgy Triple Chocolate Brownies
Ingredients:
- 5 bittersweet chocolate
- 2 unsalted butter
- 8 cocoa powder
- 3 eggs
- 3 granulated sugar
- 1 1/4 vanilla extract
- 2 table salt
- 1/2 unbleached all-purpose flour
- 1
Instructions:
1. Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.
2. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration 1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
3. In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
4. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
5. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration 2, below).
6. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).
Title: Wanda's Sour Cream Cut out Cookies & Frosting
Ingredients:
- 5 1/2 flour
- 1 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1 sour cream
- 1 butter
- 2 sugar
- 2 eggs
- 1 vanilla
- 1 butter
- 1 1/2 vanilla
- 1/4 salt
- 5 powdered sugar
- 2 -3 milk
Instructions:
1. Whisk first four ingredients together in a large bowl; set aside.
2. In large mixer bowl, mix sour cream and butter until creamy.
3. Add sugar, eggs and vanilla and mix well.
4. Add dry ingredients and mix until well blended.
5. Divide dough in half and wrap each half in plastic wrap; refrigerate for at least 2 hours.
6. Flour area where you are going to roll cookies and flour the rolling pin with plenty of flour.
7. Roll cookie dough to 1/4 " thickness.
8. Cut out cookies.
9. Place on cookie sheet and bake at 350 degrees for about 8 minutes.
10. Do not let cookies brown.
11. Mix all frosting ingredients together until smooth.
12. Frost cookies and decorate.
Title: Rhubarb Strawberry Cobbler
Ingredients:
- 1 1/3 sugar
- 1/3 flour
- 4 fresh rhubarb
- 2 fresh strawberries
- 2 butter
- 2 flour
- 1/2 salt
- 2/3 warm water
- 1/3 milk
- 1 sugar
- 1 vanilla ice cream
Instructions:
1. In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11 x 7 x 2 inch baking dish. Dot with butter.
2. For crust, combine the flour and salt; add oil and water. Stir with a fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11 x 7 inch rectangle.
3. Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar. Bake at 425 for 40-50 minutes or until golden brown. Serve with ice cream if desired.
Title: Sugar Free Apple Pie
Ingredients:
- 1 sliced apples
- 1 flour
- 3 butter
- 2 cinnamon
- 1 Sweet 'n Low
- 1 salt
- 2/3 vegetable shortening
- 1/3 cold water
Instructions:
1. Place 2 cups flour and salt in a medium mixing bowl.
2. Cut in shortening until it is pea sized.
3. Stir in cold water.
4. Seperate into 2 pieces.
5. Roll to fit a 9 inch pie pan and line pan
6. In a seperate bowl mix 3 tablespoons flour, cinnamon, sweetner and apple juice concentrate.
7. Add apples and stir gently.
8. Pour into pie shell.
9. Dot with butter.
10. Roll second piece of pie dough to fix pie and cover pie filling.
11. Cut excess dough from edges and crimp.
12. Cut slits to allow steam to escape.
13. Bake at 4oo degrees until brown.
Title: Honey Oatmeal Raisin Cookies
Ingredients:
- 1 honey
- 1/2 shortening
- 1 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 1 2/3 oatmeal
- 4 milk
- 1 raisins
- 1 egg
- lemon juice
Instructions:
1. Sour the milk by adding lemon juice until it curdles.
2. In a bowl mix honey, shortening and egg. In another bowl mix flour, baking soda, salt and oatmeal. Slowly alternating between the dry ingredients and the milk, add to the honey mix. Add raisins.
3. Drop by the teaspoonful onto greased cookie sheets. Bake at 375F for 12-15 minutes.
Title: Jam Thumbprints
Ingredients:
- 3/4 butter
- 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 3/4 pecans
- 1/3 salt
- 1/2
Instructions:
1. Cream butter and sugar til fluffy (if you have a strong mixer you may start with softened butter).
2. Add egg yolks, vanilla and salt and beat well.
3. Gradually add flour and mix thoroughly.
4. Lightly beat egg whites in a separate bowl (Do not add in).
5. Roll your dough into 3/4 inch balls and dip in egg whites and roll in your pecans.
6. Place 1" apart on greased cookie sheet and mash down the centers with your thumbs.
7. Bake at 350 degrees for 15 minutes (my oven it's just a little more).
8. Cool slightly and just before serving fill centers with preserves.
Title: Jelly Roll # 8
Ingredients:
- 5 eggs
- 1 vanilla
- 1/2 salt
- 1/3 sugar
- 1/3 cornstarch
- 1/3 all-purpose flour
- powdered sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Butter a 10 1/2 by 15 1/2 inch jelly roll pan, or spray with Pam spray.
3. Cover it w/ wax or parchment paper the size of the pan and place over the oiled surface.
4. Brush with butter.
5. Using an electric beater, or a rotary whisk, beat the egg yolks until thickened and lemony colored.
6. Add the vanilla and set aside.
7. In another bowl with clean beaters, beat the egg whites until foamy.
8. Add the salt and continue beating until the whites form stiff peaks but are not dry.
9. Slowly add the sugar and continue beating until the eggs are stiff, but not dry.
10. Spoon the whites over the yolks, and sprinkle the cornstarch and flour over the top.
11. Fold gently until blended.
12. Spread in the prepared pan and bake for about 12 minutes, or until a cake tester comes out clean.
13. Meanwhile, liberally dust a kitchen towel with the powdered sugar.
14. When the cake is done, turn it out onto the towel, carefully remove the wax paper and trim off any crisp edges.
15. Roll the cake up in the towel from the long side and let it rest for a minute.
16. Unroll it and let it rest for a few minutes, then roll it up in the towel again and let it cool completely.
17. Unroll, spread all over with the jelly or jam, right to the edges.
18. Roll up without the towel and sprinkle with the powdered sugar.
19. Slice and serve.