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Summer Raspberry Cream Cake
- Separate 4 medium eggs. Put the yolks into your mixer bowl and beat them on high with 4 Tbl water until frothy.
- Add 75 grams of sugar and beat until a creamy mass forms.
- Whip the egg whites in another bowl until frothy, then add 25 g of sugar and whip until stiff peaks form
- Gently fold the whites into the yolk mixture.
- Stir 100 g. of flour and 75 grams of cornstarch together. Sift the flour mixture and carefully and slowly fold into other mixture.
- Spread into a jelly roll pan that you put parchment paper in and sprayed with cooking spray.
- Bake in a preheated 400 degree oven for about 12 minutes or when it is lightly browned.
- Put on a powdered sugar sprinkled cloth and roll up lengthwise. Let cool
When the cake is mostly cooled, carefully unroll it. Spread the whipped cream over it and then sprinkle with 250-300 grams of rapberries. Roll back up and chill until ready to serve. Sprinkle with powdered sugar before serving. You'll be the hit of the party or your family's dinner table.