Preheat the oven to 165 degrees.
Beat the egg whites until frothy.
Gradually add sugar and continue beating until soft peaks form.
Add the egg yolks one at a time, stirring well after each.
Sift the cornstarch, the flour and baking powder separately, together in a bowl.
Add to the mix. Mix well.
Pour the mixture into a rectangular tin (50x30 cm) shallow, greased and floured.
Bake for 15 minutes or until lightly browned.
Remove from the oven, put the pan on a wet wipe, wrap and let it 10 minutes.
Unpack, cutting edges, to extend over the entire surface jam.
Roll again and sprinkle top with powdered sugar.
0 servings