Sponge Cake Roulade

For the sponge cake, separate the eggs. Beat the egg whites with the granulated sugar until creamy.

Beat the egg yolks with 3 tablespoons cold water, sugar, vanilla sugar, lemon zest and a pinch of salt until thick and fluffy.

Gently fold the snow into the yolk mixture, alternating with the flour. Spread on a baking tray lined with baking paper and bake at 180-200 degrees for about 15-20 minutes until golden brown.

Sprinkle a piece of baking paper with granulated sugar, turn the finished roulade onto it, peel off the paper.

Spread the sponge cake roulade with more or less jam according to taste and roll it up while still warm. Sprinkle with powdered sugar.

Preparation Tip:

A sponge cake roulade is perfect for unexpected visitors for coffee, as it is ready in 1/2 hour max.

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