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Position the oven rack in the lower third of the oven and preheat oven to hot 450°F. Grease the jellyroll/sheet pan and line it with parchment and then grease it again and flour it. You may use baking spray with flour included if desired.
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In a small bowl, whisk together the cake flour and cornstarch.
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Separate 2 of the eggs, placing the yolks in one large mixing bowl and the whites in another.
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To the yolks, add the additional yolk, the 2 remaining eggs, and ½ cup of the sugar.
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Beat the yolk mixture with the paddle attachment on high speed for 5 minutes or until thick, fluffy and tripled in volume. Beat in the vanilla. I placed a towel over mine because it was splattering. See photo below.
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Sift ½ the flour mixture over the egg mixture and fold it in gently but rapidly with a large balloon whisk (see notes), slotted skimmer spoon or rubber spatula until the flour has disappeared. Repeat with the remaining flour mixture.
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Beat the egg whites with the whisk attachment until foamy, add the cream of tartar and beat until soft peaks form when the beater is raised. Beat in the remaining 1 tablespoon of sugar and beat until stiff peaks form when the beater is raised slowly. Fold the whites into the batter and pour into the prepared pan, using an angled/offset metal spatula to level it.
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Bake for 7 minutes or until golden brown, a cake tester comes out clean, and the cake is springy to the touch.
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While the cake is still hot, follow instructions in the Charlotte Royale recipe about cutting a base and rolling the cake.