- Prep Time: ?
- ?
- 105 gr. sugar
- 105 gr. butter
- 105 gr. flour
- 2 whites
- 2 tsp. vanilla sugar
Butter and sugar are stirred well together. The vanilla sugar is added, then the flour and finally the stiffly whipped egg whites.
The batter was spread infinitely thinly into oblong cakes on clean, well-greased baking sheets. Baked light yellow, quickly rolled up as you take them off the sheet, and left to cool.
Perfect for rhubarb compote.
Perfect for rhubarb compote.
Tags: Egg white cakes