Sponge Cake Roulade

For the sponge cake roll, beat egg whites with 50 g sugar until very stiff. Beat the yolks with the remaining 50 g sugar and the vanilla sugar until foamy.

Fold the yolk mixture into the stiff egg whites and fold in the flour. Spread the mixture on a baking tray covered with baking paper.

Preheat the oven to 180 degrees and bake the dough for 10 – 12 minutes until golden brown. Turn the dough out onto a tea towel and remove the paper, stir the jam well and spread it on the sponge.

Form a roll and refrigerate. If you wish, you can sprinkle the finished sponge roll with powdered sugar.

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