Strawberry cake roll

Roulé à la confitureIngredients :

–  4 eggs

–  125g sugar

–  100g flour

–  25g Maïzena

–  1 coffee spoon yeast

–  1 pinch of salt

–  1 jar of fraise coquine jam L’Epicerie de Provence


Preheat oven to 210°C (410°F). Seperate egg whites from yolks.

In a large bowl, mix the egg yolks with the sugar.

Add the flour, the corn starch and the yeast.

Beat the egg whites with a pinch of salt. Incorporate the dough gradually stiring delicately.

Cover the oven tray with the parchment paper and pour the dough on it forming a rectangle.

Bake at 180°C (360°F) for 10 minutes.

Then, turn the cake upside down onto towel and remove the parchment paper. Carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. Unroll cake and remove towel. Spread the jam over the cake. Roll up cake. Sprinkle with powdered sugar and enjoy!

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