Swiss Roll Preparation

Beat the eggs preferably with an electric whisk with half  of the sugar until they are foamy. Beat the whites until they are stiff when they are almost ready add the rest of the sugar and the yolk mixture.Then add the flour and the yeast and bind well.


Put a baking sheet on a baking tray and lay out the mixture on it. Bake at 160-170ºC for about 10-12 minutes. Remove from the oven and once the sponge cake is cold cover with pasty cream.


Roll it up slowly taking care not to break it. Dust with icing sugar and serve.

Serves 8
Preparation time: 30 min
Difficulty: Low

  • 4 eggs

    100g of flour

    1 packet of yeast

    200g of pastry cream

    100g of sugar

    Icing sugar
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