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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 12 MIN SERVINGS: 8 COST: MEDIUM
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4 EGGS, SEPARATE THE WHITES FROM THE YOLKS
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1/2 CUP GRANULATED SUGAR
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1/2 CUP SIFTED ALL PURPOSE FLOUR
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1/4 CUP CORN STARCH, SIFTED
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1 PINC OF SALT
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FOR THE SYRUP:
1/2 CUP WATER
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3/4 CUPS GRANULATED SUGAR
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LIQUOR OF YOUR CHOICE, OPTIONAL
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RECIPE
HEAT OVEN AT 350°F
PREPARE THE CUSTARD AND SET ASIDE TO COOL.
PREPARE THE SYRUP BRINGIN THE WATER AND SUGAR TO A BOIL, TAKE OFF THE STOVE AND ADD THE LIQUOR OF YOUR CHOICE TO TASTE.
SEPARATE THE EGGS IN TWO BOWLS.
WHIP THE EGG WHITES GRADUALLY ADDING THE SUGAR UNTIL STIFF. ADD THE EGGS, MIX.
WITH A SPATULA, FOLD IN THE FLOUR AND CORN STARCH.
POUR INTO A COOKIE SHEET COVERED WITH PARCHMENT PAPER, PUT IN THE PREHEATED OVEN FOR 12 MINUTED OR UNTIL COOKED.
TAKE OUT OF THE OVEN AND FLIP THE COOKED CAKE OVER A SHEET OF PARCHMENT PAPER. TAKE OFF THE PAPER FROM THE BOTTOM OF THE CAKE. ROLL THE CAKE TO FORM A LOG USING THE FRESH PARCHMENT PAPER, COVER WITH A KITCHEN TOWEL, LET COOL.
UNROLL THE CAKE, CUT THE EDGES OFF. BRUSH THE CAKE WITH THE SYRUP, BE GENEROUS WITH IT, YOU DON'T WANT A DRY CAKE. COAT THE CAKE WITH THE CUSTARD, LEAVING SOME A SIDE TO GARNISH.
ROLL THE CAKE AGAIN WITH THE CUSTARD INSIDE AND PLACE ON A SERVING DISH. PUT IN THE REFRIGERATOR TO COOL.
WHEN COOL TAKE OUT OF THE FRIDGE AND DECORATE THE TOP OF THE CAKE WITH THE CUSTARD USING THE PIPING BAG.
KEEP REFRIGERATED UNTIL SERVING.
BUON APETITO!!
PREPARE THE SYRUP BRINGIN THE WATER AND SUGAR TO A BOIL, TAKE OFF THE STOVE AND ADD THE LIQUOR OF YOUR CHOICE TO TASTE.
SEPARATE THE EGGS IN TWO BOWLS.
WHIP THE EGG WHITES GRADUALLY ADDING THE SUGAR UNTIL STIFF. ADD THE EGGS, MIX.
WITH A SPATULA, FOLD IN THE FLOUR AND CORN STARCH.
POUR INTO A COOKIE SHEET COVERED WITH PARCHMENT PAPER, PUT IN THE PREHEATED OVEN FOR 12 MINUTED OR UNTIL COOKED.
TAKE OUT OF THE OVEN AND FLIP THE COOKED CAKE OVER A SHEET OF PARCHMENT PAPER. TAKE OFF THE PAPER FROM THE BOTTOM OF THE CAKE. ROLL THE CAKE TO FORM A LOG USING THE FRESH PARCHMENT PAPER, COVER WITH A KITCHEN TOWEL, LET COOL.
UNROLL THE CAKE, CUT THE EDGES OFF. BRUSH THE CAKE WITH THE SYRUP, BE GENEROUS WITH IT, YOU DON'T WANT A DRY CAKE. COAT THE CAKE WITH THE CUSTARD, LEAVING SOME A SIDE TO GARNISH.
ROLL THE CAKE AGAIN WITH THE CUSTARD INSIDE AND PLACE ON A SERVING DISH. PUT IN THE REFRIGERATOR TO COOL.
WHEN COOL TAKE OUT OF THE FRIDGE AND DECORATE THE TOP OF THE CAKE WITH THE CUSTARD USING THE PIPING BAG.
KEEP REFRIGERATED UNTIL SERVING.
BUON APETITO!!
