Swiss cake roll

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Ingredients:

4 eggs

160 gr sugar

salt

120 gr flour

40 gr cornstarch

250 gr red berry jelly

2 shot glasses cassis liquor

2 teaspoons lemon juice

3 tablespoons vanilla sugar

1.25 dl whipping cream

1 tablespoon sugar

extra:

oven

Preparation:

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Cover a baking sheet with baking paper.

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Beat the eggs and sugar with a mixer till the batter runs like a broad ribbon off the whisks. Sift salt with flour and cornstarch and fold into the egg-mixture.

Pour the batter on the baking sheet and smoothen to a rectangle. Bake the cake 15 minutes in the middle of the oven.

Heat the jelly with liquor and lemon juice a little to make liquid. Sprinkle a clean dish towel with vanilla sugar and turn the slice onto the towel. Brush the jelly over the dough slice and roll the slice, using the dish towel, while it's still warm. Let the roll cool in the fridge. Cut the roll in slices and serve with sugar and whipped cream.