Sponge Cake Roulade – Basic Recipe

For the sponge roulade, first prepare the sponge.

Whip the vanilla pulp, egg yolks, sugar and grated lemon zest with water in a bain-marie or over low heat until creamy (approx. 15 min).

Remove from heat and cool while continuing to beat. Fold the snow and sifted flour alternately into the egg mixture and spread out on the spot on a baking tray lined with parchment paper to a thickness of about 1 cm. Bake in the oven heated to 200 °C for about 10 minutes until light brown.

Remove the sponge cake from the oven, turn it out onto a dish rack and remove the hot parchment paper immediately. Roll up the sponge cake together with the dish and cool. When the sponge has cooled, unroll it, place it carefully and spread it with the cream or jam. Roll up the roulade repeatedly. Sprinkle with powdered sugar.

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