For the sponge cake roll, beat the eggs in a food processor for about 10 minutes until foamy, then add sugar. Gently fold in the flour. Add 1 tablespoon of oil to the finished batter and stir gently. (prevents tearing.
Place on a baking sheet lined with baking paper (brush with butter). Bake at 175 degrees for about 15-20 minutes. If you touch the roulade, the dough should still give.
Remove from the oven, spread with apricot jam and roll up immediately. If the dough sticks to the paper, spread a damp cloth over the paper while rolling it up.
Preparation Tip:
The sponge cake roulade can also be filled with other jams or creams.
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