Stéphane Reynaud

Gâteau Roulé

Swiss Roll

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Preparation info
  • For

    1

    Roll
    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Flour 125 g
  • Sugar 125 g + 100 g

Method

  1. Separate the egg whites from the yolks. Whisk the yolks with the sugars until the mixture becomes pale and thick. Beat the whites into stiff peaks. Sift the flour, add the baking powder and mix with the egg yolks. Gently incorporate the beaten egg whites.
  2. Spread the cake mixture onto a baking tray lined with baking paper, and co