I followed the recipe below from chef2chef:
Please note how I sequenced and did this by looking at the slideshow.
6 egg whites
6 tbsp sugar
6 egg yolks
6 tbsp sifted flour
To 6 egg whites beaten until stiff, add the following by spoonfuls,
beating well after each addition 6 tablespoons sugar, then add 6
yolks of eggs (well beaten). Blend well. Cut and fold into the
mixture: 6 tablespoons sifted flour
Pour into a jelly roll pan lined with greased paper. Bake for 15
minutes at 400F. Turn out on another sheet of paper sprinkled with
sugar. Remove paper lining. Spread jam frosting over cake and roll.
Dust surface with sugar. Slice crosswise.
UPDATE as of 01-03-08 -- Due to the comments below (thanks to LBR and Luz), I am updating this post for a future experiment on this recipe. I think this will be wonderful in that this filling will not seep through the cake, especially if put in the fridge immediately after rolling (to harden it up). And while I am not a big fan of cheesecake because it is too rich for my palate, I do love it combined with something else to liven up the flavor.
ALTERNATIVE FILLING TO TRY:
1 pkg (8-oz) cream cheese
1/4 cup sugar
2 tbsp cold milk
1 & 1/4 cups of Cool Whip Whipped Topping, thawed (May have to add this gradually to check on the right consistency)
Beat cream cheese, sugar and milk in a bowl with electric mixer on medium speed until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over cake and proceed as above.
Another possibility: 1 pkg cream cheese combined with 4 oz jam and 1/4 cup sugar with whipped cream