Ingredients for - Meringue roll
How to cook deliciously - Meringue roll
1. Stage
First you need to separate the egg whites from the yolks. Eggs should preferably be cold.
2. Stage
Then whip the whites until a steady froth. The bowl in which you are going to whip must be dry, as well as the mixer's whisk
3. Stage
Gently add the brown sugar in batches.
4. Stage
When the whites are whipped to a peak, add the starch. I didn't have corn starch, so I substituted potato starch.
5. Stage
Then pour in the wine vinegar.
6. Stage
This is how the protein mass turns out, slightly creamy in color.
7. Stage
We place it in an even layer on greased baking paper and put it in the oven. I baked at t=160* for 20 minutes (use your oven as a guide. you must not over dry the crust, otherwise it will break when you roll it up)
8. Stage
This is how we get the cake, let it cool. In the meantime, let's make the cream for the filling.
9. Stage
The whipping cream should be chilled. Start whipping the cream with the mixer on low speed, gradually increasing the speed. Whip the cream until soft peaks. Then add the juice of half a small lemon. If you don't like it too sour, add less.
10. Stage
Spread the cream of whipped cream on the cooled meringue cake and roll up. You can decorate the top with chocolate as desired. Enjoy your tea!