The preparation

• Separate the whites from the egg yolks. Whisk up the yolks with sugar until the mixture become white. Whisk up the eggs, add a pinch of salt.
• Add to the yolk/sugar mixture, half of the flour and half of the egg whites. Carefully mix then add the remaining flour and egg whites.
• Pour batter onto baking tray and spread using a spatula until 1cm thick.
• Put in the oven and cook 7 minutes. Remove the cake and let sit.
• Prepare a syrup by heating the rum, sugar and little bit of water, stir. Soak the cake with this syrup in a homogeneous way.
• Spread the garnish onto the cake then gently roll-up on its baking paper.
• Put in refrigerator for at an hour. Wrapped up this way it’ll keep all its sweetness.
• Separate the whites from the egg yolks. Whisk up the yolks with sugar until the mixture become white. Whisk up the eggs, add a pinch of salt.
• Add to the yolk/sugar mixture, half of the flour and half of the egg whites. Carefully mix then add the remaining flour and egg whites.
• Pour batter onto baking tray and spread using a spatula until 1cm thick.
• Put in the oven and cook 7 minutes. Remove the cake and let sit.
• Prepare a syrup by heating the rum, sugar and little bit of water, stir. Soak the cake with this syrup in a homogeneous way.
• Spread the garnish onto the cake then gently roll-up on its baking paper.
• Put in refrigerator for at an hour. Wrapped up this way it’ll keep all its sweetness.