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Pure vanilla extract — everyday baking, custards, frosting
Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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Pure vanilla extract — everyday baking, custards, frosting
Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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preheat oven to 350 degrees f & lightly butter a 15"x8" baking pan or sheet. line baking sheet with parchment paper or wax paper, then butter that well & dust lightly with 2 tablespoons of powdered sugar. in a mixing bowl, beat egg yolks & 1/4 cup granulated sugar until thick & smooth. stir in flour, cocoa & vanilla extract, blending well. in another bowl, whip egg whites until stiff, but not dry, then fold them into the yolk/flour mixture. pour batter into prepared baking sheet & spread out evenly. bake 15 minutes, then cool for 5 minutes before turning onto a cloth to cool. after another 10 minutes peel off the paper. combine whipped cream, rum & superfine sugar, & adjust to taste. spread this cream mixture over the cake & then roll the cake like a jellyroll, starting with the long edge. sprinkle with remaining powdered sugar, before slicing into 3-inch long slices & serving.