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Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine. In a medium bowl, gently mash avocados using a potato masher.Heat vegetable oil in a large skillet or Dutch oven over medium high heat.To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor season with salt and pepper to taste.Kosher salt and freshly ground black pepper, to taste.1 jalapeno, seeded and deveined, optional.3/4 cup fresh cilantro leaves, loosely packed.
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Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel.Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.With the spatula, fold the whipped egg whites into the egg yolks mixture.With a whisk, whip until firm peaks form. In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar.Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.Add the vanilla extract and beat few more seconds. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar.Line a 17X12" jelly/sheet pan with parchment paper.