5 separate eggs
1/4 c. flour
1/4 c. sugar
1 tsp. vanilla extract
4 tbsp. sifted confectionersí sugar
1 tbsp. superfine sugar*
1 c. heavy cream, whipped
1 1/4 tsp. rum extract or real rum
Start by preheating your oven to 350F.
Butter a 15 x 8-inch baking pan and line with baking parchment paper or wax paper.
Butter well again, and dust lightly with 2 tablespoons of the confectioners' sugar.
Beat egg yolks only and 1/4 cup sugar until thick and smooth.
Stir in the flour, and vanilla extract and blend well.
Whip egg whites until stiff, but not dry and fold into yolk and flour mixture.
Pour batter into the pan and spread out evenly.
Bake for 15 minutes. Cool for 5 minutes, then turn onto a cloth to cool.
After 10 minutes peel paper off.
Combine whipped cream, rum and sugar. Adjust to your own taste.
Spread over cake and roll cake like a jellyroll, starting with the long edge.
Sprinkle with remaining confectioners' sugar and add the coconut shavings.
Serve in slices with the superfine sugar.
Let it cool before you eat it because the jelly might be HOT!!!
Add 1/4 cup of cocoa powder if you like it chocolatly.
*To make super fine sugar, put desired amount of granulated sugar in a blender and blend at high speed for approximately 30 seconds.