John Myers
Ingredients for 1 servings:
- 4 eggs, separated
- 40 g powdered sugar
- 1 tbsp vanilla sugar
- 40 g sugar
- 1 pinch of salt
- 80 g Flour (wholemeal spelled flour)
- 1 tsp baking powder
- 100 g nuts, grated
- 300 g jam (apricot), hot
- 3 tbsp rum
- Powdered sugar, for sprinkling
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Beat the egg yolks with icing sugar and vanilla sugar until creamy. Beat the egg whites with sugar and salt until stiff and carefully stir in. Mix the flour with the baking powder and fold in the nuts. Spread the mixture evenly on a baking sheet lined with baking paper. Place in the center of a preheated oven at 200°C and bake for 12 minutes at 200°C. Immediately turn the sponge cake out onto a piece of paper sprinkled with sugar. Carefully remove the baking paper. Cover the sponge cake with a damp cloth. Mix the jam with the rum well and spread it on the still warm sponge cake. Roll it up into a roulade and chill. Sprinkle with icing sugar.
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