Whole Grain Sponge Cake Roulade
Ingrediënten
- 1 cup 150 g Whole wheat flour
- 3 tbsp 120 g Honey
- 6 Egg yolks
- 6 Egg whites
- 2¾ tbsp 40 g Butter, or untempered vegetable margarine, melted
- Zest of 1 lemon
- Dash of salt
- 1¼ cup 150 g Apricot marmalade, for brushing
Instructies
- Preheat oven to 410 °F (210 °C).
- Mix the honey, egg yolks, and lemon zest until creamy and then mix in the melted butter.
- Slowly mix in the whole wheat flour.
- Beat the egg whites to stiff peaks with a pinch of salt and carefully fold into the mixture.
- Line a baking sheet with parchment paper and spread the batter on it about ½ in (1 cm) thick.
- Bake for about 10 minutes.
- Remove and overturn onto a cloth.
- Carefully pull off the parchment paper.
- Roll up the cake while it is still warm and let it cool.
- Unroll and brush with apricot marmalade.
- Roll up again and let cool completely.
--------------------------------------------------------------------------------------------------
