Egg Sponge

Directions

1. 1

   3 tablespoons unsalted butter 6 tablespoons all-purpose flour 1 1/4 cup milk freshly grated nutmeg to taste 4 eggs -- separated, the -- whit

2. 2

   In a saucepan melt the butter over low heat, stir in the flour, and cook the roux, stirring, for 3 minutes

3. 3

   Remove the pan from the heat and add the milk, heated, in a stream, whisking

4. 4

   Simmer the mixture, whisking occasionally, for 5 minutes, add the nutmeg and salt and pepper to taste, and transfer the mixture to a large b

5. 5

   Whisk in the egg yolks, 1 at a time, whisking well after each addition, and whisk in the Parmesan

6. 6

   In a bowl with an electric mixer beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the white

7. 7

   Stir one third of the whites into the mixture and fold in the remaining whites gently but thoroughly

8. 8

   Spread the sponge batter evenly in a buttered 15 1/2 by 10 1/2-inch jelly roll pan lined with buttered and floured waxed paper and bake it f