Go Back

Cooking Art’s Roll

Print Recipe

Ingredients
  

Cooking Art's Roll (16 x 16 pan)

  • 10 egg yolks - cold
  • 6 egg whites - cold
  • 150 g caster sugar
  • 100 g plain flour
  • 100 g melted butter
  • 1 tsp baking powder
  • 1 tbsp ovalett
  • 1 tsp cold water
  • 30 g corn flour

My no wastage version for 13x 13 inches pan

  • 6 eggs
  • 6 Tbsp sugar
  • 6 Tbsp plain flour
  • 1 Tbsp corn flour
  • 1 tsp baking powder
  • 1 Tbsp cold water
  • 1 tsp ovalette
  • 6 Tbsp corn oil or butter

Instructions
 

  • Preheat oven at 375F or 190C
  • Mix flour, cornflour and baking powder together.
  • Melt butter, set aside to cool.
  • Beat egg whites, egg yolks, dry ingredients, suugar, ovalett, cold water together at medium speed until stiff.
  • Fold in melted butter (or oil)
  • Spread mixture onto a well greased swiss roll tin (check sizes above) tray lined with grease proof paper.
  • Bake for 15 minutes.
  • When cooled, spread evenly with jam or creanm then roll up the cake lightly.
  • Cut into desired width.