6 tablespoons of wheat flour
1 tablespoon of active dry yeast
1 tablespoon of cornstarch
6 eggs (separated whites and yolks)
6 tablespoons of granulated sugar
300g of goatberry jam
Cake decorator's sugar to dust
6 tablespoons of wheat flour
1 tablespoon of active dry yeast
1 tablespoon of cornstarch
6 eggs (separated whites and yolks)
6 tablespoons of granulated sugar
300g of goatberry jam
Cake decorator's sugar to dust
Grease a baking dish, line it with buttered parchment paper, leaving some overhang on the sides
Set aside
Mix together the flour, yeast, and cornstarch, sift them together
Set aside
Beat the egg whites until stiff and fluffy
Add the yolks one by one, beating after each addition
Gradually add the granulated sugar and beat until a soft dough forms
Fold in the flour mixture with a spatula until well combined
Pour the batter into the prepared baking dish and bake in a medium preheated oven until golden
Remove from the oven and, using the parchment paper, unmold the cake
Spread goatberry jam over the surface of the cake
Wrap the roll tightly with the parchment paper
Dust with cake decorator's sugar before serving
