8 Serves
99 Mins
Preheat your oven and prepare a baking sheet with parchment paper.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
50 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
100 mg / 1,250 mgPotassium
72 mg / 4,700 mgSodium
62 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
0 g / 28 gSugar
18 g / 50 gSaturated Fat
3 g / 20 gCholesterol
173 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Using a hand mixer, whisk eggs and sugar in a large mixing bowl until thick and pale.
Gently fold in flour to the egg mixture and spread onto the baking sheet.
Bake the sponge until golden, then invert onto a clean kitchen towel and roll while warm.
Once cooled, unroll the sponge, spread with pastry cream or jam, and roll it back up tightly.
6
g49
g9
g
