BISKUITROULADE
A true classic! They call it Swiss roll in english although it doesn't actually come from Switzerland. The origins of the Swiss Roll is actually central Europe/Austria. It really is a favorite amongst Austrians and who can blame us; it's light, it's fluffy, and it is oh so sweet.
TOTAL TIME: 30 mins
serves: 12
METHOD
INGREDIENTS
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5 eggs
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40g corn starch
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40G flour
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70 g caster sugar
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1 TSP Vanilla sugar
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1/2 TSP bakind powder
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Lemon zest
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300g apricot marmelade
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pinch of salt
-
icing sugar
1. separate the eggs
2. Start beating the egg whites and gradually add the sugar, vanilla sugar and pinch of salt
3. beat until stiff peaks start to form
3. carefully fold in the egg yolks
4. in a separate bowl mix the corn starch, flour and baking powder.
5. sift the flour mix into the egg whites and carefully fold it in.
6. Add a teaspoon of lemon zest.
8. Line a baking tray and spread the batter out evenly.
9. bake for approximately 10 minutes on 200 degrees celsius
10. in the meantime, heat the marmelade and add the rum.
11. once the batter is baked, flip the lined tray onto a kitchen towel with some sugar sprinkled on it.
12. Pill of the baking paper and spread the marmelade evenly.
13. Roll the dough together.
14. top it off by sprinkling some icing sugar on top
Difficulty grade:easy
