Separate the eggs and beat the egg whites very stiff.
Beat egg yolks with sugar and salt for at least 5 minutes until very, very frothy.
(The lemon juice or the abrasion can be added here as desired)
Now put the stiffly beaten egg white on the mass and sift the flour mixed with the starch over it.
Carefully and slowly fold everything in.
Now process as you like.
(Grandma was very happy to make a Swiss roll out of it, then she greased a baking sheet well or covered it with baking paper and coated it with the mixture and baked it at 180 ° C top / bottom heat for about 10 minutes then she overturned the sheet a damp kitchen towel sprinkled with sugar and rolled it up immediately and carefully into a firm roll (of course, remove the baking paper beforehand).
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