Instructions
1. Prepare the Pan & Oven:
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Preheat oven to 160°C (325°F). Do not use a fan/convection setting if possible.
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Line a 37x27 cm (15x11 inch) jelly roll pan with baking paper, letting it overhang slightly on the short sides for easy removal.
2. Make the Batter:
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In a large bowl, beat the egg yolks with the sugar and milk using a hand mixer or whisk until the mixture is pale, thick, and the sugar is mostly dissolved.
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Gently fold in the sifted flour with a spatula until just combined. Do not overmix.
3. Incorporate the Egg Whites (The Key Step):
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In a separate, very clean bowl, beat the egg whites with a pinch of salt until they form stiff, glossy peaks.
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Add about ⅓ of the egg whites to the yolk mixture and fold gently to lighten it.
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Carefully fold in the remaining egg whites using a spatula and bottom-up movements, just until no white streaks remain. The batter should be light and airy.
4. Bake:
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Pour the batter into the prepared pan. Tilt the pan and use an offset spatula to spread it into a perfectly even, thin layer.
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Bake for 12-15 minutes, or until the top is lightly golden and springs back when touched. Do not overbake.
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