Gebruik onderstaande basiese resep, gooi net 'n bietjie pienk kleursel by die beslag. Smeer aarbei-konfyt op die koek en 'n lagie styf geklopte Orley-Whip. Versier die rolkoek met vars aarbeie.
Ingredients
125ml (½ cup) cake flour
Pinch of salt
3 eggs, separated
10ml (2 teaspoons) lemon juice
125ml (½ cup) White Sugar
3ml (½ teaspoon) vanilla essence
90ml (6 Tablespoons) apricot jam
Method
1. Sift together the flour and salt.
2. Beat the egg whites until stiff, then beat in the egg yolks. Beat the lemon juice, sugar and vanilla gradually into the eggs.
3. Sift the dry ingredients in thin layers over the egg mixture and fold in lightly with a metal spoon. Repeat until all the ingredients have been used.
4. Pour the batter along the length of a 23cm x 33cm pan lined with greaseproof paper. Press the paper down and hold the pan at an angle so that the batter will spread evenly. Level lightly if necessary. The batter should be 5mm thick, so that when baked, the cake will not be more than 12mm thick.
5. Bake in a hot oven (200ºC) for 10 - 12 minutes. Then turn out onto a damp tea towel and pull the paper off carefully. Cut off the crisp edges to facilitate rolling.
6. Spread a thin layer of apricot jam over the cake. Roll up and wrap in the cloth. Leave for a minute or two and then remove the cloth and allow to cool on a cooling tray.
