SWISS ROLL (IRCA GENOISE)
|IRCA GENOISE||g 1.000|
|eggs - at room temperature||g 1.200|
Whip all the ingredients in a planetary mixer with the whisk attachment for 10-12 minutes at medium-high speed.
Evenly spread the whipped mixture into a 5-mm layers onto sheets parchment paper.
Bake for a short time at 200-220°C with the valve closed.
Out of the oven, let it cool down for a few minutes, then cover with plastic sheets to avoid drying and store in the fridge until you need to use it.