Egg white 5
110 grams sugar
100 g flour (can be replaced 15 gr flour 85 gr cornstarch or custard powder)
25 gr milk powder
130 g margarine
1 teaspoon Emulsifier (optional)
Combine flour and milk powder that has been in the sifter, stir with spatula
Combine melted margarine, mix well
Pour the pan size 30x30
Oven with a temperature of 180-200 degrees for 10-12 minutes
After the cake is inserted into the oven for 12 minutes, I add the time less than 1 minute by using the fire, to dry the top.
After the cake is taken out of the oven, leave for a while, then cover the cake still in the pan with a clean towel. To stay moist and not dry. Close the top of the napkin with a heavy duty tin foil, so that the cake can be reversed easily. Fold all edges neatly pan with tin foil.
After the cake is rather cool, sow the top of cake with a little icing sugar so not sticky when rolled. Close again with a napkin and tin foil and ready to be reversed.
Invert pan, by holding the edge of the pan and make sure that the cake did not fall.
Open the parchment paper and ready to be coated with jelly or cream cheese. If using butter cream, cake should be in the cold so that butter cream is not melted.
Roll cake slowly but steadily, we have to be patient in the first step, after that follow the napkin. Let the cake for 10 minutes and ready to cut and serve.