Sponge Cake Roulade

Rating: 3.50 / 5.00 (12 Votes)

Total time: 5 min

Servings: 8.0 (servings)



Whip the vanilla, sugar, eggs, a small amount of grated lemon zest over steam until warm (to about 35 °C ), then remove from the steam and whip until cooled and the mixture is thick and fluffy. Finally, stir in the flour (“mottle”). Spread this amount about 1 cm high on paper and bake quickly hot. After baking, turn out on the spot onto floured paper, peel off the baking paper, brush the spot with warmed jam, roll it up and cool – rolled in paper. Finally, sugar over, then cut open.

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