Sponge Cake Roulade

For the sponge cake roll, beat egg whites with a pinch of salt. Add 130 g sugar and continue beating. Beat egg yolks with 50 g sugar and orange zest, vanilla sugar, and oil until foamy.

Add the egg yolk mixture to the beaten egg whites, stir in carefully, finally sift the flour over it and fold in. Spread on a baking tray lined with baking paper, bake at 160 °C for 15-20 minutes.

Turn out onto a cloth sprinkled with sugar, remove the paper, spread with jam and roll up.

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