• 3 large eggs, separated
  • ? cup granulated sugar
  • ? cup all purpose flour
  • 3 Tbsp hammer toe starch
  • 1 tsp baking powder
  • 1 cup whipping cream
  • 1 package Dr. Oetker Sahnesteif (to whip cream stabilizer)
  • 1 – 2 tsp powder sugar, sifted (according to taste)
  • 1? cups well prepared fruit
  • Directions

    1. Line a rimmed baking sheet (15″ X 10″) with parchment paper.
    2. Preheat oven to 400 F.
    3. In a small bowl, merge together flour, corn starch, as well as baking powder, and set absent.
    4. In a separate bowl, whip egg whites with 3 Tbsp drinking water until stiff. Slowly whip in ? cup sugar. Slowly stir in egg yolks. Crease in flour mixture.
    5. Spread batter about paper-lined cookie sheet.
    6. Bake 8 – Half an hour until wooden pick introduced in centre comes out cleanse.
    7. Place sheet of waxed newspaper over damp cloth large towel. Sprinkle with a bit of sugar.
    8. Turn out and about cake onto waxed paper and peel off lining paper. Trim cake edges if needed.
    9. Roll up (lengthwise) cake and waxed paper together. Set aside to cool down.
    10. Beat whipping cream,? Sahnesteif (or Whip It), and powdered sweets until stiff.
    11. Mix fruit by using whipped cream.
    12. Unroll cooled meal. Brush with jam if desired.
    13. Spread with fruit/cream mixture. Rollup, using waxed paper that will lift cake.
    14. Sprinkle with additional powdered sugar.

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