Spain loaf stuffed roll
Instructions
In a bowl beat until foamy egg whites firmly.
In another bowl beat the egg yolks with 1 tablespoon sugar, salt and lemon zest without making them frothy, then blend in the whipped egg whites.
Sift the flour and cornflour and mix slowly to egg mixture.
Cover the oven dish with a sheet of wax paper and roll out the dough on prepared by forming a layer set, with the help of a spatula.
Let it cook in the oven already warm (230-240° c) for 8-10 minutes, but check the firing after just 6 minutes to prevent darken.
When finished, turn the pan of Spain on a damp cloth, remove the paper and roll it, or let it cool down, covered with a damp cloth.
Farcitelo to taste.
Ingredients and dosing for 8 persons
- 8 egg yolks
- 100 g of sugar
- 1 pinch of salt
- 1/2 lemon (zest)
- 4 egg whites
- 20 g of potato starch
- 80 g of flour