That's the way with the rolls, once you start making them you can't stop. They just slide into the belly. And few can resist them. I, for one, cannot...
This dish reminds me of a funny story: My cousin, Eliza, was a really poor eater. She was five years old when we received a visit of a very handsome Frenchman, Claude. I was in love with him too;-)
My granny baked a delicious apple roll and Claude started feeding Eliza... When she was at her fifth slice I asked, surprised: "Do you like this cake so much?" She lowered her eyes and confessed, ashamed, not looking at Claude: "No..."
"Sponge roll with strawberries and blueberries"
- 5 eggs
- 3/4 cup sugar
- 2 tbsp water
- 2/3 glass wheat flour
- 3 copious tbsp of potato starch
- 1 tsp baking powder
- 1 glass cream
- 1 tbsp icing sugar
- raspberries
- blueberries
Separate yolks from whites. Beat the eggs until firm and add, alternating, the yolks with sugar and water.
Pour the mixture into a flat, buttered and breaded/floured tin. Put into preheated oven and bake in 180 C for ca. 20 minutes.
Take out and form a roll using a cloth, let cool.
Whip the cream adding icing sugar towards the end.
Unroll the sponge cake delicately, spread whipped cream on top and sprinkle with fruit. Roll again. Cut with a sharp thin knife.
Such a sponge roll does not keep for long (in the fridge if necessary), but it is rarely a problem ;-)
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