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| ●Batter |
Photo #1
Photo #2
Photo #3
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In a bowl, beat eggs and fold in sugar. Place the bowl over low heat or in a double boiler and continue beating the mixture.
When the mixture becomes lukewarm, remove from the heat and continue beating until it becomes thick and mousse-like. (Photo #1)
Fold in sifted flour and blend well.
Fill a paper-lined baking tray with the batter to a depth of 1cm. Bake in a preheated oven at 180 °C (365 °F) for 12 - 15 minutes until golden. (Photo #2)
After baking, allow the cake to cool at room temperature. Cover with plastic wrap so that the cake doesn’t get too dry. (Photo #3)
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| ●Filling |
Photo #1
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In a bowl, combine cream, sugar and vanilla essence (about ten drops) and beat until almost stiff. (Photo #1)
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| ●Finish |
Photo #1
Photo #2
Photo #3
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Remove the baking paper from the cake, then place the cake on a sheet of paper with the baked side up.
Spread cream over, about 1cm thick. (Photo #1)
Roll the cake up, paper and all. Let it rest in the refrigerator for about half an hour. (Photo #2)
Sprinkle with confectioners’ sugar, then cut the cake into slices. (Photo #3)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 5 |
one 20cm baking tray |
308kcal |
90 minutes |
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| whole eggs |
150g |
| sugar |
50g |
| cake flour |
50g |
【Preparation】
- Sift flour.
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| whipping cream |
200g |
| sugar |
16g |
| vanilla essence |
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