Roll cake pineapple jam

.100g flour
. 100g sugar powder
. 5 eggs
. 1 packet “sucre vanillé”
. 1 teaspoon butter for oven plate
. 3 tbsp pineapple jam

.preheat the oven on 200 degrees
.separate eggs yolks from the white
. Put the yolks and sugar in a bowl. Whisk till the mixture become frothy and slightly white using an electric hand mixer. Add flour to it and mix well
. In another bowl, whisk egg whites in firm peaks with a pinch of salt. At the half- whisk, add “sucre vanillé” and mix till it become firm
. Add gently firm egg white to the yolk mixture, without breaking the foam of the egg white
. Grease an oven metal plate; pour the mixture over in, it should be a layer of about 1 cm.
.place in oven and bake for 10 minutes
.With help of a toothpick, pick to see if the cake is ready
. Remove from oven, cover the cake with a damp cloth and let it cool
. After it has been cool, remove the cake from the baking metal plate, using a spatula. Place it on a flat surface
.coat the cake with pineapple jam, then start to roll the cake on itself, wraps it with foil paper, and place the roll in refrigerator for at least 2 hours
. Before you serve it, spread a few sugar powder over it, cut into slices and enjoy it 😉