Sponge Cake Roll with Apricot Jam

A great cake recipe for any occasion:

1. beat the egg whites until they are fluffy and about three times their volume. Add 125 g of powdered sugar. Continue beating until the mixture is creamy and firm.

Beat the egg yolks and 3 tbsp. water with half the flour, 1 pinch of salt, grated lemon zest and vanilla pulp until smooth.

Stir the egg yolk mixture into the egg white mixture. Gently fold in the remaining flour.

4. brush a baking tray with butter or possibly oil and spread out with parchment paper. Spread the sponge mixture evenly on it and smooth it out with a palette. 5.

Bake the dough in the heated oven on the 2nd rack from the bottom at 200 degrees for 10 minutes (gas 3, convection oven 180 degrees).

In the meantime, gently heat the apricot jam in a saucepan, stirring until smooth.

Place a kitchen towel on the surface and sprinkle with 2-3 tablespoons of powdered sugar.

Remove the sponge from the heat and loosen the edges. Lift off the sponge with the paper and place the top of the dough on the powdered sugar. Carefully peel off the paper and place it repeatedly on the dough to prevent the sponge from drying out.

When the sponge has cooled, remove the paper. Spread jam on the dough. Roll up dough diagonally like a strudel using the towel. Sprinkle the remaining powdered sugar over the sponge roll and cut into slices just before serving.

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