Summer sponge cake
- Preheat the oven to 210 degrees.
Weigh all ingredients.
Mix all ingredients and beat into a light batter,
Coat the baking tray with butter and cover with baking paper.
Also lubricate the baking paper well with butter, this will ensure that the biscuit rolls up better.
Spread the biscuit evenly over the baking tray about 6 to 8 mm thick.
Bake in the middle of the preheated oven at 210 ° C for 8 to 10 minutes.
After baking, let the biscuit cool, on a dry towel, under an inverted baking tray.
By allowing it to cool in this way, the biscuit will remain moist and will roll up better.
Place the egg whites in a clean grease free bowl and start beating slowly with the food processor.
Beat on medium speed for about 2 minutes.
Add the caster sugar (fine granulated sugar) and increase the beating speed to the maximum (machine).
Beat it on high speed for another 3 minutes.
Add the 90 g granulated sugar to the egg whites while whisking at low speed.
Beat for another 2 minutes at medium speed until a gum-like paste forms.
Sprinkle the biscuit with liqueur and spread the cream patissière, about 2 to 3 mm thick.
Roll it up tightly, wrap it in parchment paper and let the rolls set in the fridge for 30 minutes.
Remove the parchment paper and spread the sponge cake with the meringue.
Burn it lightly using a gas burner.
Decorate with fresh fruit and the flowers or other nice decoration of your choice.