Cost Breakdown

Critical Success Points

• • Separate yolks from whites without contamination.
• • Whip the whites to stiff peaks with the sugar.
• • Do not overbake the sponge (5 min at 210 °C).
• • Melt the gelatin without boiling.
• • Achieve a firm whipped cream before adding the gelatin.
• • Roll the sponge without cracking it.

Safety Warnings

• • Handle raw eggs with clean hands to avoid salmonella risk.
• • Be careful with hot surfaces of the oven and water bath.
• • Do not let the gelatin boil, it will lose its gelling power.