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Roulade with potato flour

Eggs and sugar are whisked for 10 minutes and potato flour with baking powder and vanilla sugar is folded in. The cake is baked as explained in the recipe above. From Erken's Stor kokebok (1949), p. 663.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 663 (falt i det fri)

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About the dish

The recipe refers back to the method in the text above, so the baking is interpreted from the nearby Swiss roll recipes.

How to make it

  1. 1

    Whisk eggs and sugar

    Whisk the eggs and sugar for 10 minutes.

  2. 2

    Add the flour

    Mix the potato flour, baking powder and vanilla sugar and fold into the egg mixture.

  3. 3

    Bake and roll

    Bake as explained in the recipe above (for roulades: on greased paper in a hot oven), and roll up.

Changes from the original

Quantities are unchanged. The baking is only described as 'explained above' in the source and is briefly spelled out in the step.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 663) → Modernised~83% of the text changedremovedadded
3 egg stk egg. 120 gr. sukker g sukker. 100 gr. potetmel g potetmel. 1 teskje vaniljesukker ¾ teskje bakepulver Egg ts vaniljesukker. 0,75 ts bakepulver. Visp egg og sukker vispes i 10 minutter, tilsettes melet med bakepulveret minutter.. Bland potetmel, bakepulver og vaniljen. Stekes vaniljesukker og vend det inn i eggemassen.. Stek som forklart i oppskriften ovenfor (for rulleterter: på smurt papir i varm ovn), og rull sammen.

Note on Modernised

Mål er uendret. Stekingen er bare omtalt som «forklart ovenfor» i kilden, og er forklart kort i steget.

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Frequently asked questions

How long should the eggs and sugar be whisked?
For 10 minutes.
Where is the baking explained?
The book refers to the recipe above, in practice a Swiss roll on greased paper in a hot oven.

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