Sponge cake rolls


4 eggs
75g of sugar
25g of vanilla sugar
80g of flour
80g of corn starch
1 pinch of salt
White wine
Icing sugar

PREPARATION TIME approx. 1 hour


| Preheat the oven to 180 ° C.

2 | Separate the yolk from the egg whites and beat the egg withes with the addition of a pinch of salt.

3 |Mix the eggs yolks with 4 tablespoons of water for a few minutes, then add the sugar and the vanilla sugar and beat another two minutes, until light and fluffy.

5 | Add the egg whites and slowly also the flour and the starch. Mix everything gently with a whisk to let in as little air as possible.

6 |Spread the mixture evenly on a tin with backing paper and cook until golden brown for 10-12 minutes.

7 | To roll the sponge cake moisten a clean cloth, sprinkle with plenty of sugar and overturn the mixture still warm on it. Lightly moisten the baking paper and then remove it slowly. Roll the sponge cake from the long side (with the help of the wet cloth) and allow cooling.

8 | Once cooled, gently unroll it and spread it with slightly heated jam mixed with a bit of white wine. Roll again, cut into slices and serve with icing sugar and fruit.