7 large eggs
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. vanilla extract (liquid)
8 oz. container frozen whipping cream (thaw for at least 3 hours)
First, preheat the oven to bake 375 degrees. Take out two large mixing bowls. Seperate 6 of the seven eggs in the 2 bowls, and add the other whole egg into the yolks. Beat yolks for 10 minutes or until frothy. Then, gradually add the sugar. After, add the flour, and baking powder and blend. Then add the vanilla extract. After you're done, wash the beaters. Then beat the eggwhites; they are ready when you hold the bowl upside down and it doesn'r come down. Then, add the dough to the eggwhites. DO NOT BEAT!! You must FOLD; meaning scoop with a plastic spatula under, and pull to the top. Fold until all dough is 1 color. Then, put wax paper on a jelly roll pan (flat rectangle, about 1' by 1 3/4') and pour batter onto it. Place in the oven for about 15 minutes, or until nice and brown on the top. When done, take out of the oven, and place it on the counter for 20 minutes. Then slowly and carefully, pull of of pan by the edges of the wax paper. Gently peel the cake off the wax paper onto a tray. Then open the container of thawed whipping cream and pour into medium bowl. Blend until,as the egghites, when you hold it upside down, nothing comes down. Then, take a plastic spatula and spread cream over the top of the cake, but leave about a quarter of the cream left. If you like you could also put chopped fruit on the cake. Then you gently roll the cake like a newspaper. After, spread the rest of the cream on the top.
And there you have it one delicious jewish cake to go. Cut in about 3/4 inch ovular slices. Enjoy!