Roll biscuit

Another of my favorites is roll biscuit. It goes nicely with all sort of creams but the advantage of this biscuit is that it gets fairly firm even with creams that are not so firm.

INGREDIENTS:

• Everything at room temperature

• 5 Eggs

• 150 gram sugar

• 150 gram flour

• 75 ml milk

THE PROCESS:

1. Prepare a flat oven tray the size of the oven with baking paper.

2. Turn on oven at 220 degrees Celsius.

3. Whisk eggs and sugar on max speed until fluffy and white.

4. Sift the flour

5. Add 1/3 of the milk and then 1/3 of the flour while stirring or whisking on lowest speed possible.

6. Repeat until no more flour and milk

7. Spread the dough even on to the tray

8. Bake for 5-7 min.

9. While baking: Put a clean towel on the table the size of the tray and spray it evenly with caster sugar.

10. Take the biscuit out of the oven and turn it onto the towel.

11. Remove the baking paper from the biscuit.

12. Spray the biscuit evenly with caster sugar

13. Roll it up and let it cool.