Rolled biscuit with jam and white balsamic aix&terra organic orange peel

Prepare your sponge cake beforehand. Mix the sugar and eggs. Using a whisk, whip the mixture into a sabayon in a water bath. Remove the mixture from the water bath and whisk until cool. Sift in the flour and gently fold in. Bake the sponge cake for 30 minutes at 170°. Turn out as soon as the sponge cake comes out of the oven.

Next, prepare your syrup. Heat the water and sugar. Add theOrganic lemon olive oil aix&terra and the White balsamic with organic orange peel aix&terra. Allow to cool.

Soak the white side of the biscuit with the prepared syrup, then spread the Corsican clementine jam IGP BIO aix&terra Roll the biscuit with a transparent film. Leave to stand for 24 hours so that the syrup is well soaked.

Just before serving, place the rolled biscuit on the plate and add orange supremes. Add a scoop of ice cream of your choice.