Christmas sponge roll

Ingredients for 1 servings:

• 5 eggs, separated
• 200 g sugar
• 250 g flour
• 1 tsp baking powder
• 5 tbsp water, hot
• Sugar, for sprinkling
• 200 g sugar
• 5 egg yolks
• 200 g butter, soft
• 100 g chocolate (block), cut into small pieces
• 6 tbsp water

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

With homemade buttercream, for 16 pieces

For the batter, separate the eggs and beat the egg whites until stiff peaks form. Chill. Whisk the egg yolks and 5 tablespoons of hot water until light yellow and fluffy. Mix the flour with the baking powder and stir into the cream. Using a whisk, fold the beaten egg whites into the cream. Spread the batter onto a baking sheet lined with baking paper. Bake at 200°C for about 15-17 minutes. Turn the sponge cake out onto a damp cloth sprinkled with sugar, peel off the paper, and roll it up lengthwise. For the cream, boil the sugar with the 6 tablespoons of water until a syrup forms. A drop of syrup dripping onto a plate should roll into a ball between your thumb and forefinger. Beat the egg yolks with a mixer, adding the syrup in a thin stream. Continue beating until the cream has cooled. Cream the butter until fluffy and stir it into the cream a spoonful at a time. Mix the melted, cooled chocolate into the buttercream. Remove the cooled sponge from the cloth, spread with 2/3 of the cream, and roll up from the wide side. Cut a thin slice diagonally from each side of the sponge roll. Spread the remaining cream on the sponge roll and use a fork to create a wavy pattern.