Dessert - Bread Sponge Roll-Pie

Hello little Artists!

Now I bring you a very simple dough that will give many different recipes: Bread Sponge cake (hope I got it right, if not, please, someone correct me). This dough can be used in stuffed pies, simple cakes, birthday cakes and many other things!
This one was the dough for a roll pie, but later I will explain how to make a birthday cake.

Therefore, we will need:

• 150g of sugar;
• 6 eggs;
• 100g flour;
• lemon zest;
• a bowl of any cream stuff the pie.

- Start by separating the yolks from the whites;
- Beat the egg yolks with the sugar until you get a pale and fluffy cream;
- Beat the egg whites until the get firm, and add to the yolks, involving well (in this kind of dough, the better you mix before and after adding something new, softer it will get when cooked);
- Add the lemon zest as much as you like (only put one or two scrapes to give a little taste);
- Add the flour, sifting it, involving quite well and adding the flour slowly (haste is the enemy of a good cook)
- Meanwhile grease a rectangular cake pan with butter, line with parchment paper and grease it again with vegetable margarine;
- Pour the mixture into the pan and bake it at 250 º C. Do not preheat the oven! A good way to bake the sponge cake we are doing is to do it evenly as the oven heats. So bake slowly.  8 or 9 in minutes usually is enough to bake! To be sure, stick a toothpick in different areas of the cake. If out clean, it's ready, if raw but the top is tawny, cover with aluminum foil.
- After cooked, remove it from the oven, spread a cloth on a table and sprinkle with granulated sugar. Turn up the pan of the cloth, remove it and then the paper.
- With the help of a spatula, cover the cake with fruit jelly as you choose from; '
- With the help of the cloth, go rolling the pie without fear of squeezing, pulling the cloth to go shaping the pie.
- Cut the ends of the pie and that's it, we have our pie!

Good Adventures!