Title: Cold Roulade
Categories: None
Yield: 1 Servings

		Batter
4		Eggs
1	tb	Sugar
100	g	Flour
1/4	c	Water
		Oil
		Flour; to dust the pan
1	pn	Salt

1. Oil slightly a 9 by 14" (approximately) baking pant. 2. Line it with parchment and slightly oil parchment. 3. Whip egg white until they form peaks. Add sugar whipping then add yolks one at a time always whipping. 4. Add water and salt and continue whipping for 2 minutes. 5. Fold in sifted flour. 6. Pour into prepared pan and turn pan to distribute batter. 7. Bake in a pre heated 250 oven for 6 to 8 minutes. 8. Unmold on a kitchen cloth, slightly damp. 9. Spread filling on top and roll jelly roll fashion. Keep wrapped in parchment paper in the fridge at least 6 hours or up to 24 hours. Unwrap and decorate with mayonnaise.

Filling

Recipe by: Miriam Podcameni Posvolsky

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