Number of servings : 10
Prep time: 30 minutes
Cooking time: 15 minutes
Type of meal : | Desserts | Desserts
Special diet :
6 egg whites
6 egg yolks
250 ml / 1 cup powdered sugar
15 ml / 1 tbsp vanilla extract
250 ml / 1 cup all-purpose flour
5 ml / 1 tsp baking powder
50 ml / 1/4 cup hot tap water
3.5 ml / 3/4 tsp salt
As required icing sugar
250 ml / 1 cup red gooseberry jelly
250 ml / 1 cup ricotta cheese
To taste seasonal berries
Preheat the oven to 200°C / 400°F.
Lightly butter a jelly roll pan (20 cm x 33 cm x 2 cm / 10” x 15” x 1”) and line with parchment.
Beat the egg whites with 15 ml / 1 tbsp powdered sugar until stiff and set aside.
In a bowl, beat the egg yolks until pale. Beat in the remaining sugar, one-third at a time, and add the vanilla.
In another bowl, sift the flower, baking powder and salt. Add to the egg yolk mixture.
Add the water and mix well without beating. Fold in the egg whites gently.
Pour the batter onto the prepared pan, smooth the top and bake for ten minutes.
Sift some icing sugar onto a clean tea towel. Turn the cake pan upside down on top of the sugared towel, peel the paper away, and roll up the cake with the help of the towel. Cool completely.
Unroll the cake carefully, spread with jelly and the ricotta, and roll up again. Transfer the cake to a serving platter.
Sprinkle with powdered sugar and serve with fresh berries.