Ingredients
– 4 eggs
– 4 tablespoons of flour
– 250ml of whipping cream (heavy whipping cream)
– 4 spoons of sugar
Lets go cook
– We separate the whites from the yolks helping us with the same egg shell. We put the yolks in a bowl and the whites in another
– We beat the yolks and then add a tablespoon of sugar. We beat again and integrate the sugar with the yolks until they are integrated. We repeat this step until we have added the 4 tablespoons
– We do the same with the flour. We add a tablespoon, beat and repeat the process until we have added 4 tablespoons
– We mount the whites of the eggs to the point of snow. To do this, we can beat it with a wire mixer or do it by hand with the same wire or a fork. We pour this over the mixture of egg, sugar and flour and integrate it well making enveloping movements
– Once we have mixed all the ingredients, we place the mixture on greaseproof paper, which we will have put on a baking tray. We make sure that all the mixture is evenly placed on the paper and we put everything in the oven, previously heated to 180ºC, for about 15 minutes. Let the cake cook and take color
– While the cake is cooking, we whip the cream. To do this, it is better that it is very cold. We assemble it by beating it with some rods or a fork (like the snow point of the egg)
– When the cake is cooked, we remove it from the oven and leave it for 5 minutes, to cool. We put a layer of about 2cm thick on it, leaving another 2 or 3 cm of the walls without filling. Finally, we roll it up with the same baking paper, trapping the cream inside. Once rolled, we cut the ends so that it is not «ugly» and it is ready