If there are no scales to measure flour and sugar - measure 170 ml sugar and 170 ml of flour. Beat the whites with the salt until stiff peaks. Adding sugar, beat until resistant foam.

In the yolks, pour in the oil and add the baking powder, mix well

Enter the yolks into the whites, stirring gently from the bottom up with a wooden spoon. Carefully enter the flour, stirring from the bottom up.

On a baking sheet lay out parchment, greased with vegetable oil a large baking sheet. Pour the batter and flatten. Oven on 180. Bake for 10-15 minutes. On the table lay a wet towel on him to put the biscuit without having to remove the paper (paper down). carefully separate the paper, biscuit roll roll again, wrap in paper and in a wet towel and leave for 5 minutes. Or so, the Roll together with the paper to transfer in a wet towel. Twist the rolls together with the paper, and then wrap a wet towel for 5 minutes. Spin, remove the paper.

Cheese add sour cream and stir well.

Add the paste and, if necessary, icing sugar.

To deploy the roll, to apply a portion of the cream, roll and apply the cream on the top.

Be SURE to put in the fridge for a day!!!