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Prepare all the ingredients.
Prepare a sponge cake mixture...
...and bake on a slightly greased sheet covered with parchment paper.
Pay attention not to overcook the cake so that it remains soft and does not turn brittle.
When finished, flip the parchment paper and the cake on a dry cloth.
Remove the parchment paper...
...and leave to cool.
Brush the whole surface of the cake with jam.
Pinch one side of the cake over 1 cm and turn over in a hem.
Lift the cloth to begin the roll then roll by lifting the cloth bit by bit.
Place the cake on a clean parchment paper.
Fold the parchement paper...
...and stick the paper against the cake using a pastry sheet. Firmly hold the lower edge of the paper and put strong pressure on the tray.
We obtain a perfect "roulé"...
...that may be thinly sliced and allow to make a very nice decoration...
...by lining the sides of a dessert ring or mold.