Sponge Cake Roulade

For the sponge cake roulade, first separate the eggs. Beat the egg yolks and sugar with a mixer until the mixture is foamy.

A sign that the mass is beaten enough is when no more sugar grains are noticeable when tasting. Then beat the egg whites separately until stiff.

Carefully mix the two masses together. Slowly add the flour to the mixture, mixing constantly (very slowly). Stir in the zest and juice of half an untreated lime.

Spread the mixture on a baking tray with baking paper and bake at 200°C hot air until golden brown (about 15 minutes). When the sheet sponge is done baking, place a fresh tea towel on the countertop and place the sponge with the baking paper on top of the towel.

Now slowly peel off the paper and brush the surface with apricot jam. To obtain a sponge cake roll up the sponge cake evenly with the help of the tea towel.

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