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ROLLED CAKE
Separate the eggs. Combine the yolks and the sugar in a mixing bowl, blend until smooth. Sift the flour, the cornstarch and the powdered almonds together. Stir into the yolks. Whisk the egg whites firm, adding the pinch of salt and the vanilla sugar. Gradually fold into the batter, gently lifting it from under. Cut the wax paper to the size of the baking sheet and roll out the pastry. Level with a spatula. Preheat the oven for 20 minutes. Bake on high for 10 minutes (pale golden color). Take out of the oven, cover with a dry cloth to cool. Before filling the cake (jam, butter cream, strawberries, etc., the filling can vary infinitely), brush the pastry with a light syrup made with 1/2 cup sugar, half a glass of water and a small glass of rum. Peel the wax paper off and roll the cake on itself. Wrap it in paper, tightly secured to hold the shape. Two hours later, brush a little more syrup over the cake, roll it into caster sugar and slice the edges off. Serve. Kept in its paper wrapping, this caked can be saved for a week.
