Part 2/6:
The first step involves separating the egg yolks from the whites. Beat the egg whites until they form a firm, airy meringue, which is key for achieving the light texture of the roll. Gradually incorporate the yolks, sugar, and sifted flour, mixing until just combined. The dough should remain airy and light, which is crucial since this recipe does not require yeast.
Next, profile the dough into a large mold (approximately 30 cm by 40 cm) lined with parchment paper. Be sure to butter the parchment to avoid sticking. Spread the dough evenly across the mold, ensuring it is as flat and straight as possible.