INGREDIENTS

• 35 ml of vegetable oil
• 40ml of milk
• 55 g of wholemeal flour
• 4 egg yolks
• 4 album
• Lemon (juice)
• 45 g of sugar
• Honey
• caster sugar

METHOD

1. In a bowl, add the vegetable oil, milk and flour and beat. Add the egg yolks and continue beating until well combined.
2. In another bowl, add the egg whites and lemon juice and beat with an electric mixer. Gradually add the sugar and mix until frothy.
3. With a spatula, fold the egg whites into the yolk mixture and mix well.
4. Pour the yolk mixture into the whites and mix with a spatula until the mixture is smooth.
5. Transfer the mixture into the pastry bag and start pouring it into the pan lined with baking paper, forming lines. Transfer to the oven and bake at 160°C/320°F for 20 minutes.
6. Remove the crust from the pan and transfer it to a baking sheet. Cover with cling film and leave to cool for 30 minutes.
7. After 30 minutes, divide the crust in half and smear it with honey. Roll out each half and divide into 3 parts.
8. Serve the rolls and decorate with icing sugar.