Roll Cake Marmer

Ingredients:
80 grrams flour

8 eggs (waste 3 egg whites)

100 grams sugar

100 grrams butter / margarine

1 sachet of vanilla

1 teaspoon brown paste

1 teaspoon full of emulsifiers

How To:

• Thaw Mantega / margarine until melted enough alone.

• Mix together in bowl all ingredients except the melted butter.

• Beat at low spit until the ingredients mixed.

• Continue to spit high, beat until fluffy and creamy.

• Enter the melted butter and stir using a spatula.

• Prepare a size 24 x 24 baking pan, rub with butter and Cover with baking paper.

• 90% Pour the batter into the pan, smooth. The remaining 10% give the pasta dough is brown, stir well.

• Pour the chocolate batter randomly over white batter. Using chopsticks made ​​of marble motif on the dough.

• Bake the dough with the fire on the bottom for 15 minutes or until cooked to the temperature of 170

• Remove the cake from the oven.

Finishing:

• Remove the cake from the pan in a state still hot.

• Turn the cake, patterned on the position below.

• Brush the entire surface of the cake with blue bery jam or other jam.

• tighten the front at the start to roll so that when finished scrolling is not hollow.

• Roll up slowly until the end of the cake, leave in a state still wrapped in butcher paper, then let it cool

• Cut the cake into 14 sections and serve.

NB:

If you want the contents of butter cream cake, can not be applied to the cake while still hot, roll cake in a state still hot then cool. Go back rub with butter cream rolls, rolls back while compacted.