Preparation: 30 min
Cooking time: 10 minutes for the cake
Ingredients (serves 6):
For the jelly roll:
- 30 g of potato starch
- 30 g flour
- 90 g caster sugar
- 2 eggs
For the buttercream:
- 1 whole egg
- 50 g sugar
- 150 to 200 g fresh butter
- Scent: to taste (see comments below the text of the recipe)
preparation:
Prepare the jelly roll:
Mix egg yolks and sugar until the mixture whitens.
Add flour and cornstarch in a shower (plus 1 tablespoon milk if necessary).
Beat the egg whites, incorporating the lifting.
Butter a mold, put a buttered paper and pour the preparation.
Bake in hot oven about 10 minutes.
Turn out onto a damp cloth and / or powdered sugar.
Remove pan and roll the cake in the towel.
Prepare the butter cream:
Beat the egg omelet with sugar in a bowl over low heat.
When the preparation is mounted, cool slightly and add the softened butter with mayonnaise. Turn sharply.
Cool in refrigerator.
Flavor, color and garnish to taste inside and outside of the roll with a fork by drawing stripes.
