Preparation
1. Prepare the roll
Preheat the oven to 180°C and line a rectangular baking tray with baking paper.
In a bowl, beat the eggs with the sugar until the mixture is light and fluffy.
Sift the flour and potato starch, gently incorporating them into the egg mixture.
Add the vanilla extract and a pinch of salt, mixing with a spatula.
Pour the mixture into the pan and level it evenly. Bake for 8-10 minutes.
2. Roll up the base
Remove the roll from the oven and turn it over onto a clean tea towel dusted with icing sugar.
Gently remove the baking paper and roll up the base with the tea towel, leaving it to cool completely.
3. Prepare the mascarpone cream
Whip the fresh cream until soft.
In a separate bowl, mix the mascarpone with the icing sugar and vanilla extract.
Gently fold the whipped cream into the mascarpone until you obtain a smooth and fluffy cream.
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I swear, every time I cook these, they vanish into thin air.
