Elaboration

  1. We separate the yolks from the egg whites. We beat the yolks with 3 tablespoons of water, sugar and salt, until sugar is melted.
  2. We set the egg whites until stiff and pour the clear mass of cream over the yolks. Sift over the flour mixed with cornstarch and incorporate all.
  3. Dump the dough on a tray lined Swiss roll baking paper, and bake in preheated oven 200 º C (I baked at 180 ° C, depends on the oven ..), hot air at 180 º C, and a gas oven in position 3. Cooking time, about 20-30 minutes ( back, depends on the oven). Next, Take out the cake in a kitchen towel dusted with sugar, I smeared with jam, rolled it up and let cool. At last, carefully, arm cut into slices.
  4. We began to prepare the filling, and to this end Soak the gelatin in cold water and separate the eggs. We beat the yolks with 4 tablespoons of water to obtain a foam. Stir in sugar gradually and add 1/4 lemon juice and orange. Dissolve the gelatin in the juice and add remaining. We leave it to cool in the refrigerator.
  5. Beat the egg whites until stiff and add to the egg cream. Arm have slices in a bowl, next to each other, and pour the orange cream. Store in refrigerator until firm, at least 4 hours. Dump and serve.

If you prefer to replace the orange marmalade, because of acidity which usually, a peach, not appreciate the difference and be much sweeter the cake.
This recipe is not Charlotte extracted verbatim from a book or magazine, so I can not quote sources. A blend of several recipes, taking from each what interested me, own contribution plus some. We hope you enjoy the!