INGREDIENTS:

Rolled cake

4 eggs

1 cup of sugar + 2 tbsp to tab (30 ml)

1 cup flour

1 tsp of baking powder

icing sugar

Sugar icing with cream

1 cup brown sugar

1/4 lb butter

1/4 cup of milk

Preparation of the rolled cake

1. In a bowl, using an electric mixer, beat the eggs and 1 cup (250 ml) sugar for about 3 minutes or until the mixture is pale. Add the flour and baking powder and beat until the mixture is homogeneous. Spread dough into a buttered 15 "x 10" (38 cm x 25 cm) roll cake pan.

2. Bake at 350 ° F (180 ° C) for 8 minutes or until cake is golden brown. Unmould the cake on a cloth sprinkled with the rest of the sugar. Starting with one of the short sides, roll the cake still warm in the laundry, without tightening. Place the cake on a rack and let cool completely.

Preparation of icing

3. In a heavy-bottomed saucepan, combine brown sugar, butter and milk. Bring to a boil while stirring. Boil for 1 minute, then remove from heat. Using the electric mixer, beat the mixture until it has thickened.

4. Carefully unroll the cooled cake (leave it on the cloth). Pour the hot cream sugar over the cake and spread it in a thin layer. Starting with one of the short sides, roll the cake again (without the laundry). Place the rolled cake, the opening underneath, on a serving platter. Sprinkle with icing sugar.

* Replace the trim by what you like.

** For sweet teeth, add cream on top or whipped cream.