Line a baking sheet with paper beard. Heat oven to 240 degrees. Beat the yolks with half the sugar until you get a frothy mixture. Beat the egg whites, slowly add the rest of the sugar and add below above the egg whites into the egg yolks mixture.
Sift over the flour with the starch and mix. Extend evenly this mass of sponge on the paper beard and Cook 5 minutes to half-height. Tip the still very hot cake onto a cloth sprinkled with sugar and Peel paper beard.
Pass the jam through a sieve and divide it evenly over the cake. With the help of cloth, roll up loose the cake and let it cool.
Assemble the cream together with sugar and put it in a sleeve pastry bag with star-shaped nozzle. Cut cold cake in slices of equal thickness and put between each 2 of them 1 cut ice cream. Decorate with cream roses.
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