05Gently fold the egg whites into the mixture, using bottom-up movements.
06Pour the batter into a 37×27 cm baking pan lined with parchment paper and level the surface.
07Bake in a static oven at 160°C for about 15 minutes, until lightly golden.
08Let it cool, then invert the crust onto another sheet of parchment paper.
09Fill as desired, roll up, and refrigerate for 2 hours.
Notes:
For perfect results, never open the oven during the first 10 minutes of baking.
You can use slightly damp parchment paper to prevent the crust from drying out too much.
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