Austrian Cardinal Cake

Beat until soft, add sugar, beat until stiff. Put in pastry bag and set aside. 2 whites 7 yolks 150 g sugar 150 g flour Beat the 2 whites stiff, add yolks one by one and sugar and whip until very fluffy. Gently fold in flour (a wisk will do). Put in pastry bag. First pipe equidistant lines of white onto parchment, then fill in spaces in between lines of white with yolk batter. The two edges should be yolk. Bake 20 minutes 325F / 160C. Roll the cake around a core of sweetened whipped cream, slice, and serve.