Alma Lach

Biscuit Roulé

Sponge Cake

Preparation info
  • Serves

    8

    .
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

When the eggs in the Génoise recipe are separated and the whites beaten stiff and added, a Biscuit Roulé to make jelly roll, ladyfingers and sponge cakes is the result.

Ingredients

  • 6 tablespoons sugar
  • 3 egg yolks
  • Dash of salt

Method

  1. Butter a 12 × 14 cooky sheet. Cover with waxed paper. Turn the paper oyer, putting the buttered side up. Coat again with butter. Sprinkle with flour and then shake off the surplus flour.
  2. Beat 6 tablespoons sugar, yolks, and salt together until light, fluffy, and v