To prepare a delicious and refined dessert, we start by separating the egg whites from the yolks. This step is essential to achieve a fluffy and airy composition. Use a clean, dry bowl to beat the egg whites, ensuring there are no traces of yolk or water, as these can affect the volume of the foam. Beat the egg whites with a mixer on medium speed until fine bubbles begin to form. Then, increase the speed and continue beating until the egg whites become stiff, glossy foam, forming firm peaks.
Once you have achieved this consistency, add the sugar all at once. Continue to beat the mixture until the sugar is completely dissolved and the composition becomes foamy again, with a glossy, almost silky texture. Now, it's time to incorporate the yolks, but do not add them all at once; add them one at a time, mixing well after each to ensure perfect homogenization.
Finally, sift the flour, adding it gradually to the egg whites and yolks mixture. Use a spatula to incorporate the flour with gentle, upward strokes to avoid losing air in the composition. It is important not to overmix, as this could lead to a dense cake. Once the flour is incorporated, prepare a baking tray lined with parchment paper and pour the composition evenly.
Bake the cake in a preheated oven at 180 degrees Celsius for 20 minutes or until it turns golden and a toothpick inserted in the middle comes out clean. After baking, let the cake cool in the tray for a few minutes, then turn it onto a cooling rack to cool completely.
Once the cake has cooled, soak it with elderflower syrup, which will add a note of freshness and flavor. Use a brush or spatula to apply the syrup evenly over the entire surface of the cake. After the syrup has been absorbed, spread a generous layer of jam on the cake, preferably one that complements the elderflower flavor, such as berry or peach jam.
To form a roll, use plastic or aluminum foil. Carefully roll the cake, being careful not to break it, and make sure the jam remains well distributed inside. Once rolled, wrap the dessert in foil and let it rest in the fridge for two hours. This resting time allows the flavors to develop and makes the cake easier to cut. Finally, you can slice the roll and serve it as an elegant dessert, perfect for any special occasion.
Once you have achieved this consistency, add the sugar all at once. Continue to beat the mixture until the sugar is completely dissolved and the composition becomes foamy again, with a glossy, almost silky texture. Now, it's time to incorporate the yolks, but do not add them all at once; add them one at a time, mixing well after each to ensure perfect homogenization.
Finally, sift the flour, adding it gradually to the egg whites and yolks mixture. Use a spatula to incorporate the flour with gentle, upward strokes to avoid losing air in the composition. It is important not to overmix, as this could lead to a dense cake. Once the flour is incorporated, prepare a baking tray lined with parchment paper and pour the composition evenly.
Bake the cake in a preheated oven at 180 degrees Celsius for 20 minutes or until it turns golden and a toothpick inserted in the middle comes out clean. After baking, let the cake cool in the tray for a few minutes, then turn it onto a cooling rack to cool completely.
Once the cake has cooled, soak it with elderflower syrup, which will add a note of freshness and flavor. Use a brush or spatula to apply the syrup evenly over the entire surface of the cake. After the syrup has been absorbed, spread a generous layer of jam on the cake, preferably one that complements the elderflower flavor, such as berry or peach jam.
To form a roll, use plastic or aluminum foil. Carefully roll the cake, being careful not to break it, and make sure the jam remains well distributed inside. Once rolled, wrap the dessert in foil and let it rest in the fridge for two hours. This resting time allows the flavors to develop and makes the cake easier to cut. Finally, you can slice the roll and serve it as an elegant dessert, perfect for any special occasion.
Ingredients
5 eggs, 5 tablespoons of sugar, 5 tablespoons of flour, 10 tablespoons of elderflower syrup, 5 full tablespoons of raspberry jam.