Swiss Roll

Ingredients:

• Eggs 300g 6eggs
• Sugar 180g (3.2oz)
• Flour 140g (2.5oz)
• Almond flour 60g (1oz)

1. Whisk egg yolks with approximately half of the sugar.
2. Make French meringue out of the egg whites and the rest of the sugar. Whisk the egg whites to soft peaks, and add the sugar gradually. When meringue reaches stiff peaks, it is done.
3. Add yolk mixture into the meringue and gently mix with a silicone spatula.
4. Fold in the sifted flour mixed with almond flour with a silicone spatula. Be careful not to overmix the batter.
5. Spread the sponge cake mixture onto a prepared baking pan and bake at 180°C (350°F) for about 10 minutes, until golden around the edges.
6. When the sponge cake is done, take it out from the oven and transfer it on a powdered sugar dusted cloth. Peel off the parchment paper or a silicone mat, and roll the sponge along with the cloth. Leave it to cool.