1. Blend all ingredients together using whisk for 1 minute on slow speed.
2. Scrape down.
3. Whisk on top speed for 5 minutes.
4. Whisk for a further 1 minute on slow speed.
5. Scale at 1kg per 18x30 sheet.
6. Bake at approximately 230℃ (445℉) for 4 minutes or until lightly baked.
7. Remove from the baking tray and cool.
8. Allow at least 30 minutes to cool and for the cake to settle before filling and rolling.
Unit 6/7 Dunshaughlin Business Park Dublin Road Dunshaughlin Co Meath