Pound cake

Sheer elegance: Spring brings new ingredients to the table bursting with flavor and vivid colors, such as fresh berries that make a perfect topping for a perfect pound cake. (Tom Wallas/Minneapolis Star Tribune/MCT)

Your delicious spring menu
Egg roulade
Roasted asparagus
Brown sugar ham
Sour cream pound cake with blueberry sauce

Egg roulade

Serves 6 to 7

Note: This calls for a 10- by 15-inch jellyroll pan (a baking sheet with edges). If you have a different size, just shape the batter on the pan accordingly. I've made two of these at a time, for a group of 12 diners, and I made the batter individually for each. With two roulades, it's a little extra last-minute pressure, but given the ease of the rest of meal, it's doable. The oven, however, will be full. Adapted from Sara Moulton.

5 tbsp. butter
6 tbsp. flour
11/4 c. milk
4 eggs, separated
Freshly black pepper
Filling (see below)

Preheat oven to 350 degrees. Line the 10- by 15-inch jellyroll pan with parchment paper; either butter or spray it with cooking oil.

Melt butter in a medium saucepan. Add the flour and cook, stirring, for 3 minutes. Increase heat to high, whisk in the milk and bring to a boil. Reduce heat to medium and simmer for 5 minutes, stirring often.

Transfer flour mixture to a large bowl. Whisk in the egg yolks 1 at a time. Season with pepper.

Beat egg whites until soft peaks form. Stir a third of the whites into yolk mixture and fold in the rest.