rollycake rollycake.

I like to roll things. Which suddenly reminds me - I used to roll up little children in blankets and call them “burritos”. And no I didn’t eat them…although I shoud have, in hindsight.

CUSTARD & MARMALADE ROLL CAKE.

Ingredients:

For the Roll Cake:
4 eggs
½ cup sugar
½ cup flour
2 tbs oil
2 tbs milk

Bake Time: 12-14min, 350F

Separate egg yolks and whites. Put half of the sugar with the yolks; put the other half with the whites. Starting with the whites, whisk until stiff peaks form. In the bowl with the yolks, sift in the flour, and add the oil and milk. Whisk mixture until creamy. Pour in half the egg white mixture, folding swiftly; add the remaining egg whites to complete batter. Line a baking sheet with parchment paper, and fill pan so that the batter is nice and flat (about 1 inch thick). Bake for 12-14 min or until cake is golden brown.  Once the cake is done, let cool, and peel off the parchment paper. Fill with filling of your choice (custard and marmalade are my faves) and rooooooooll!

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