Ah…the roulades! In addition to being versatile, they are delicious and an attraction in themselves for children.
- 5 excited
- 5 stiff egg whites
- 2/3 cup (tea) sugar
- 1 teaspoon of orange flower water
- ¾ cup (tea) of wheat flour
- 1 glass of raspberry or strawberry jam
- 3 tablespoons apricot jam (optional)
- 100 grams of chopped or sliced almonds (optional)
- Grease a 35 cm x 40 cm rectangular baking dish and line it with greased baking paper.
- Preheat the oven to high temperature.
- Using a mixer, beat the egg whites until stiff. Remove and reserve in a bowl.
- Using a mixer, beat the egg yolks with the sugar and flower water until you obtain a very fluffy and voluminous cream.
- Add the wheat flour all at once, mixing well.
- Add the already beaten egg whites and mix gently in movements from top to bottom.
- Pour the dough into the pan, distributing it evenly.
- Bake for approximately 25 minutes.
- Turn out the dough onto a clean napkin lined with a sheet of baking paper.
- Brush the paper covering the roulade with cold water and pull to remove it.
- Wrap the cake together with the baking paper that lined the napkin and let it cool rolled up.
- Beat the raspberry or strawberry jam a little so that it has a uniform consistency.
- Unroll the roulade and spread a generous layer of jam over the top.
- With the help of the napkin, roll up again, now just the cake, firming it well with your fingers so that it doesn’t come loose.
- Cover with a cloth and let it rest for a few minutes.
- Dissolve the apricot jam with 2 tablespoons of hot water and mix well.
- Spread this jelly over the entire roulade and cover with the almonds.
Raspberry or strawberry jam can be replaced with another flavor of your choice.
The apricot jam and almond topping can be substituted. Sprinkle the roulade with icing sugar.
Serve as dessert or for afternoon tea.
Approximate yield of 8 servings