Swiss roll Recipe

The oven to about 180 ° C heat. Line a baking sheet with parchment paper evidence.

Separate the eggs. Two-thirds of the sugar with the egg yolk about six minutes to whisk until it is a thick frothy mass. The protein can open and sprinkle the remaining sugar gradually.

One third of the flour Fold in the egg yolk mixture. Then fold in about half of the egg whites. Then stir in flour and beaten egg whites again.

The mass spread evenly on the prepared baking sheet and bake at 180 ° C for 20 to 25 minutes.

Meanwhile, mix jam with rum.

Aufbreiten a fresh tea towel and sprinkle with a little icing sugar. The still hot biscuits with the top down plunge to the dish towel. Apply with a damp kitchen towel over the wax paper and then slowly withdraw.

Immediately afterwards spread the jam with the rear of a tablespoon evenly on dough. The biscuit on the lower side turn easily. With the help of the dish towel roll the dough now.