Sponge Cake Roulade with Jam Filling

For the sponge cake, beat the eggs and sugar until the mixture is light (almost white). This is best done with a food processor. In the meantime, preheat the oven to 210 °C hot air.

Carefully fold in the flour. Spread onto a baking tray lined with baking paper. Bake for about 12-15 minutes until golden brown. In the meantime, moisten a tea towel.

Turn the finished sponge out onto the tea towel. Loosen the paper best with the help of a damp cloth and roll up immediately with the tea towel. Let the roll cool down.

Carefully unroll the cooled roulade and spread with jam (any can be used). Roll up again and sprinkle with sugar if desired.

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