Swiss cake roll

Ingredients:

4 large eggs at room temperature

4 tablespoon fine granulated sugar

4 tablespoon flour

Oil or butter

Fruit jam, chocolate cream for filling

 

Directions:

Preheat oven to 450°.

Grease a shallow pan, line sides and base with paper. Grease the paper.

Beat the egg yolks in a bowl. Gradually add the sugar to the yolks (about a tablespoon at a time) beat on high speed until pale, thick and fluffy, about 5-7 minutes. Sift the flour over the egg mixture.

In a large bowl, beat egg whites with an electric mixer until thick and creamy.

Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain.

Spread the mixture into the prepared pan.

Bake for 8 to 10 minutes until just golden brown (when cooked a toothpick inserted in the center will come out clean).

Remove the cake from the oven and turn immediately on to wax paper or a towel. You may sprinkle this with sugar. Pull off the parchment paper gently.

Use the towel or lining paper as a lifter or guide to roll up the cake and allow the cake to cool in this rolled position.

When cool, unroll and fill with: chocolate cream, jam, whipped cream and fresh fruit, etc. Roll up from the short side and let it rest for at least 30 minutes.