Sponge Cake Roulade with Elder Flowers

For the sponge cake roulade with elderflowers first separate the eggs.

Beat the egg whites with a little lemon juice until stiff.

Mix the egg yolks, vanilla sugar, lemon zest and powdered sugar until foamy.

Shake out the elderflowers well, rub them off the cones and stir them into the yolk mixture. Fold in the flour and beaten egg whites alternately. Place a sheet of baking paper on a baking tray and spread the sponge mixture on it.

Bake at 180 °C for approx. 10 minutes.

While still hot, spread apricot jam on the sponge cake roulade with elderflowers and roll up.

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