Gregory Cohen Roll Cake

Gregory Cohen Roll Cake

Gregory Cohen: “It’s very simple. It’s 15 minutes flat, cooking included!

We need:

  • 40 grams of egg yolk
  • 100 grams of eggs
  • 70 grams of powdered sugar,
  • 60 grams of egg white,
  • 20 grams of powdered sugar
  • 60 grams of flour.

Preheat the oven to 180 degrees.

And then, in the food processor bowl equipped with whip or by hand, if you are more courageous, you will beat the yolks, eggs and powdered sugar to introduce as much air as possible.

Normally, it will approximately double in size.

A homogeneous and foamy mixture is obtained which is set aside.

We will then beat these egg whites with the sugar until we get very strong egg whites. We will gently incorporate these whites into the egg and sugar mixture in three times.

It is much simpler. They will remain bloated. And then, we will pour the flour in the rain. The flour will definitely be sifted and we always mix it delicately.

Then spread this preparation using a large spatula on a baking sheet covered with baking paper.

Bake for seven minutes in the oven at 180 °. This is all.

The biscuit should be lightly colored on top. We take it out of the oven.

“We reserve under a damp cloth and then, all we have to do is do our preparation and rotate it.”

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