Sponge Cake Roulade with Apricot Jam

For the sponge cake roulade with apricot jam, beat the egg whites with the water until foamy and let the sugar trickle in.

Then carefully mix in the yolks. Mix the flour with the cornflour and baking powder and gently fold into the mixture.

Bake in the oven at 220°C for about 10-15 minutes. Immediately transfer to a tea towel sprinkled with granulated sugar and roll up.

Then spread with apricot jam and sprinkle the sponge roll with powdered sugar.

Preparation Tip:

Of course, you can also spread the sponge cake roulade with other jams or simply with curd cheese and fruit.

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