1. Preheat the Oven and Prepare the Pan

• Preheat oven to 350°F (175°C).

• Grease a 10×15-inch jelly roll pan, line with parchment paper, and lightly grease the paper as well.

2. Make the Cake Batter

1. In a large bowl, beat egg yolks and 1/2 cup sugar until thick and pale.

2. In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.

3. Add dry ingredients to the yolk mixture and stir until smooth.

4. Mix in vanilla extract.

5. In another bowl, beat egg whites until soft peaks form. Slowly add remaining 1/4 cup sugar, and beat until stiff peaks form.

6. Gently fold egg whites into the batter until no white streaks remain.

7. Spread the batter evenly in the prepared pan.

3. Bake the Cake

• Bake for 12–15 minutes, or until the surface springs back when lightly touched.

• While baking, prepare the filling.

4. Prepare the Caramel Pecan Filling

1. Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently. Cool completely.

2. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

3. Gently fold in the cooled, toasted pecans.

5. Roll and Cool the Cake

1. Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar.

2. Peel off the parchment paper.

3. Starting from a short side, gently roll the cake up with the towel and place seam-side down to cool completely.

6. Fill and Assemble

1. Once the cake is cool, unroll it carefully.

2. Spread the caramel sauce evenly over the cake.

3. Spread the whipped pecan filling over the caramel.

4. Roll the cake back up without the towel and place it seam-side down on a serving platter.

7. Garnish and Serve

• Drizzle with additional caramel sauce and sprinkle with chopped pecans.

• Slice and serve at room temperature or chilled for a firmer texture.