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6 eggs separated
6 tbsp sugar
6 tbsp cake flour, sifted
1/3 tsp cream of tartar
caster or superfine sugar for dusting
To substitute cake flour:
Measure out 1 cup of all-purpose flour.
Remove 2 tablespoons of all-purpose flour and place it back in your flour canister.
Replace the removed all-purpose flour with 2 tablespoons of cornstarch.
Sift flour 5 times. Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour.
HOW TO PREPARE PIANONO:
Preheat oven at 375°F.
Beat the egg whites with an electric hand mixer.
Slowly add the sugar one tbsp at a time beating well after each addition.
Beat the egg yolks and add them to the egg whites at a slow speed.
Fold in the flour one tablespoon at a time.
Pour the mixture gently into the prepared jelly roll pan, lined with wax paper.
Bake in the oven for about 15 minutes or until the center of the cake is slightly springy.
Remove from oven and let the cake cool.
On a work surface sprinkle the wax paper evenly with caster sugar.
Turn the pan onto the sugared wax paper, then carefully remove the tin.
Remove the wax paper from the cake.
Spread the margarine over the cake, sprinkle with sugar over the margarine.
With the longest side facing you, roll up the cake away from you.
Dust it with sugar and slice crosswise.
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