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
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icing sugar
1. separate the eggs
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2. Start beating the egg whites and gradually add the sugar, vanilla sugar and pinch of salt
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3. beat until stiff peaks start to form
3. carefully fold in the egg yolks
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4. in a separate bowl mix the corn starch, flour and baking powder.
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5. sift the flour mix into the egg whites and carefully fold it in.
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6. Add a teaspoon of lemon zest.
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8. Line a baking tray and spread the batter out evenly.
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9. bake for approximately 10 minutes on 200 degrees celsius
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10. in the meantime, heat the marmelade and add the rum.
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11. once the batter is baked, flip the lined tray onto a kitchen towel with some sugar sprinkled on it.
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12. Pill of the baking paper and spread the marmelade evenly.
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13. Roll the dough together.
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14. top it off by sprinkling some icing sugar on top
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Difficulty grade:easy
