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Ingredientes
- 1 c. (100 g) sifted flour
- ½ c. (100 g) superfine (caster) sugar
- 1 jar raspberry jam
- 4 egg yolks
- 3 egg whites whisked into peaks
Direcciones
- Separate the egg yolks and whites into two different bowls. Set aside the whites
- Add in the sugar to the 4 egg yolks and beat
- Gradually add in the flour, continuing to beat the mix
- In another bowl, use a whisk or possibly food processor to whip the 3 egg whites into peaks
- Carefully fold the whisked egg whites into the egg yolk/sugar/flour mix
- Mix well, and then knead till the mix becomes a nice, even dough
- Preheat the oven to 415°F (210°C)
- Place a sheet of parchment paper on the baking tray, brushing the edges of the sheet with melted butter
- Spread the dough out on the parchment paper, making sure it is nice and even
- Bake in the oven for 10 min
- When it has finished cooking, use the point of a knife to check if the dough is ready. The knife should come out dry
- Remove from the oven and turn out onto a clean, damp cloth
- This step is essential so which the dough remains supple and can be rolled easily without breaking
- Carefully remove the parchment paper, and then roll the dough onto itself
- Wrap the dough in plastic wrap and set aside in the refrigerator
- About an hour before serving, take the dough out of the refrigerator, remove the plastic wrap, unroll it and spread it proportionately with the jam
- Roll the cake up again and let it rest at room temperature
- Present the roll on a serving dish, covered with a little more hot jam (lightly heated in a small saucepan)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 6 servings | |
| Calories 121 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 24mg | 1% |
| Total Carbs 27.46g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 10.98g | 7% |
| Protein 2.16g | 3% |
