Start by preparing all ingredients. Separately measure 80 g. and 50 g. of sugar. Sift flour. Preheat your oven to 230 °C.

Beat 9 egg yolks with 80 g sugar until it whitens a bit. You can mix in a food processor or by hand with a spatula or a whisk.

Whisk 5 egg whites with 50 g sugar. It must be quite firm but not too much otherwise it will be too difficult to mix with the other ingredients.

Add egg yolks mix in egg white mix and gently mix upwards, each time giving a quarter turn to the bowl in the opposite direction.

Now, proceed the same way to incorporate flour. The most important is not to break the whisked egg whites. We want to keep the air that is inside.

Place a sheet of greaseproof paper on the oven tray or use a special silicone mold. Spread a layer of uniform thickness.

The proportions given in the recipe are for a rectangle of 30 X 40 cm (± 12 X 16 inches), 1 cm thick (± ½ inch thick).

Bake 5-6 minutes at 230 °C. Once out of the oven, let cool for a few minutes. Place a sheet of greaseproof paper on then a plate and flip.

Remove the upper tray. Then the upper greaseproof paper (or mold). A little trick is to press a tray and remove paper gradually as you move the tray.

Roll up the cake leaving the greaseproof paper between each layer of cake. The cake then takes the shape and remain nicely rolled up as in the photo.