We separate the egg whites from the yolks, making sure that there are no traces of grease in the bowl where we will beat the egg whites, in order to achieve a perfect foam. We start by rubbing the yolks with a pinch of salt and the oil, continuing to mix vigorously until we obtain a homogeneous composition of an intense yellow, which will add flavor to our cake. It is important that the ingredients are at room temperature for better blending.
Separately, in another bowl, we will mix the egg whites, starting at a low speed for a few seconds, then gradually increasing the speed. We gradually add a tablespoon of sugar, ensuring that it dissolves completely in the egg whites so that the foam becomes firm and shiny. This process is essential because well-beaten egg white foam will give the cake a light and airy texture. Once the sugar is completely incorporated and no longer perceptible, we can continue.
We mix the two compositions, the yolks and the egg whites, using a spatula or a spoon, with gentle movements from bottom to top, so as not to lose the air in the egg whites. We add our preferred essence, which will give an extra aroma to this cake. Making sure everything is well homogenized, we head towards the baking tray. We line the baking tray with parchment paper to prevent the cake from sticking.
We pour the composition into the tray and level it evenly, then put it in the oven, setting the temperature to low heat to allow for even baking without browning too quickly. It is good to check from time to time, and the toothpick test will help us ensure that the cake is perfectly baked. After removing it from the oven, we carefully roll it in a towel dusted with powdered sugar, being careful not to break it. Rolling with the parchment paper is an ingenious and simple method.
We let the cake cool completely to avoid condensation, which could affect the texture. Once cooled, we carefully unroll the roll and spread a generous layer of our preferred jam; I chose plum jam, with a slightly sour note that perfectly contrasts with the sweet cake. Finally, we dust with powdered sugar if we wish, for an elegant appearance and a sweet taste. This cake is perfect for any occasion, being easy to prepare and extremely tasty. Enjoy every slice!
Separately, in another bowl, we will mix the egg whites, starting at a low speed for a few seconds, then gradually increasing the speed. We gradually add a tablespoon of sugar, ensuring that it dissolves completely in the egg whites so that the foam becomes firm and shiny. This process is essential because well-beaten egg white foam will give the cake a light and airy texture. Once the sugar is completely incorporated and no longer perceptible, we can continue.
We mix the two compositions, the yolks and the egg whites, using a spatula or a spoon, with gentle movements from bottom to top, so as not to lose the air in the egg whites. We add our preferred essence, which will give an extra aroma to this cake. Making sure everything is well homogenized, we head towards the baking tray. We line the baking tray with parchment paper to prevent the cake from sticking.
We pour the composition into the tray and level it evenly, then put it in the oven, setting the temperature to low heat to allow for even baking without browning too quickly. It is good to check from time to time, and the toothpick test will help us ensure that the cake is perfectly baked. After removing it from the oven, we carefully roll it in a towel dusted with powdered sugar, being careful not to break it. Rolling with the parchment paper is an ingenious and simple method.
We let the cake cool completely to avoid condensation, which could affect the texture. Once cooled, we carefully unroll the roll and spread a generous layer of our preferred jam; I chose plum jam, with a slightly sour note that perfectly contrasts with the sweet cake. Finally, we dust with powdered sugar if we wish, for an elegant appearance and a sweet taste. This cake is perfect for any occasion, being easy to prepare and extremely tasty. Enjoy every slice!
Ingredients
-5 eggs -5 tablespoons sugar -5 tablespoons flour -5 tablespoons oil -a pinch of salt -jam to taste -1 lemon essence