Jam swiss roll by Karen Mifsud


  • 100g egg yolks
  • 140g sugar
  • 175 egg white
  • 140g ground almonds
  • 40g flour 00


Beat well the egg yolks with half of the sugar until white and fluffy;then in another bowl beat the egg whites with the remaining sugar until stiff.

Gently fold the flour and almonds in the egg yolks then fold the egg whites.

Spread in a 40cm by 30cm tray and bake for 15 mins 180c.

Remove from tray and once cooled spread with jam or cream.
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