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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. line a 25cm x 30cm baking sheet and preheat oven to 200C. | 2. whisk the egg whites with a pinch of salt until stiff. | 3. whish the egga yolks with a pinch of salt and a pinch of sugar ( use 100g sugar for the sweet version). | 4. Fold in ( using a whisk) half of the egg whites into the yolk mixture. | 5. Then fold in the sifted flour ( add chopped parsely to the dry flour as well as the baking powder)in 3 batches, alternating with the remaining whisked egg whites. | 6. Bake for 10 minutes until springy to the touch and still pale in colour. | 7. Cool 5 minutes then place on a baking paper which has been dipped in water and squeezed dry. | 8. Placeanother baking paper on top and roll up ( with the paper still inside) until cool. Unroll, remove paper and fill with your favourite filling. | 9. Re-roll and refrigerate until chilled ( about 2 hours). | 10. Serve sliced . | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4		seperated	286.0	1.44	25.12	19.02
salt	1	pinch		-	-	-	-
sugar	1	pinch		80598.0	20159.6	0.0	0.0
sugar	100			80598.0	20159.6	0.0	0.0
flour	100			57828.0	12660.54	940.1	224.36
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.