1. line a 25cm x 30cm baking sheet and preheat oven to 200C. 2. whisk the egg whites with a pinch of salt until stiff. 3. whish the egga yolks with a pinch of salt and a pinch of sugar ( use 100g sugar for the sweet version). 4. Fold in ( using a whisk) half of the egg whites into the yolk mixture. 5. Then fold in the sifted flour ( add chopped parsely to the dry flour as well as the baking powder)in 3 batches, alternating with the remaining whisked egg whites. 6. Bake for 10 minutes until springy to the touch and still pale in colour. 7. Cool 5 minutes then place on a baking paper which has been dipped in water and squeezed dry. 8. Placeanother baking paper on top and roll up ( with the paper still inside) until cool. Unroll, remove paper and fill with your favourite filling. 9. Re-roll and refrigerate until chilled ( about 2 hours). 10. Serve sliced . ---------------------------------------------------------------------------
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