Ingridients
5 egg yolks
5 egg whites
120 g sugar
115 g flour
60 g butter
5 egg yolks
5 egg whites
120 g sugar
115 g flour
60 g butter
1 tbs vanilla essence
3 tbs spoon cocoa powder
300 ml whipping cream
300 ml whipping cream
Method:
Seperate the eggwhites and yolks .Beat the egg yolks with vanilla powder or vanilla essence with 2 tbs sugar till thick.
Beat the egg whites till foamy with sugar.
Fold the egg whites in the egg yolks ( dont over mix) add the butter & the flower, and the cacoa powder and fold it again make sure there are no lumbs.
Mix the whipping cream till stiff and leave it a side.
Lay out a thee towel, turn the cake roll on top of the towel take out the baking paper.Roll up the cake roll, and leave it to cool.
Unrol the cake and spread with whipping cream and roll it again.
Bake it for 12/15 min at 200 degrees.
Leave it to chill for 3 hours in the fridge.
Seperate the eggwhites and yolks .Beat the egg yolks with vanilla powder or vanilla essence with 2 tbs sugar till thick.
Beat the egg whites till foamy with sugar.
Fold the egg whites in the egg yolks ( dont over mix) add the butter & the flower, and the cacoa powder and fold it again make sure there are no lumbs.
Mix the whipping cream till stiff and leave it a side.
Lay out a thee towel, turn the cake roll on top of the towel take out the baking paper.Roll up the cake roll, and leave it to cool.
Unrol the cake and spread with whipping cream and roll it again.
Bake it for 12/15 min at 200 degrees.
Leave it to chill for 3 hours in the fridge.
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