Beat the eggs for 3 minutes, then gradually add the sugar and continue to whisk for another 7 minutes (they should be nice and frothy and well whipped)
Add the sifted powders in two batches, mixing from bottom to top to prevent the mixture from deflating
Pour onto baking paper and level to obtain a rectangle of 5 mm Bake at 190 degrees for 7/8 minutes, do the toothpick test, if it's dry it's ready
With the help of a cutting board, immediately remove from the baking tray, gently peel off the baking paper and place it back on top to retain moisture, roll it up and let it rest
Moisten the sponge cake with plant-based milk and then spread half the cream inside the log, roll it up and spread the other half on top.
Decorate with a fork to create streaks and then add berries and powdered sugar for decoration.
Store in the fridge for a maximum of 3/4 days
Italia, Lombardia
| Energy (kcal) | 230.72 |
| Carbohydrates (g) | 15.34 |
| of which Sugars (g) | 10.59 |
| Fat (g) | 15.89 |
| of which Saturates (g) | 8.59 |
| Protein (g) | 5.5 |
| Fiber (g) | 1.5 |
| Sale (g) | 0.05 |
