Currant sponge roll

Ingredients for 1 servings:

• 4 eggs
• 1 pinch of salt
• 130 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• 1 tsp baking powder
• 300 ml cream
• 200 g sour cream
• 1 package of cream stiffener
• 1 tbsp lemon zest
• 250 g currants
• Powdered sugar for garnishing

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 54 minutes

fruity and delicious

Separate the eggs and beat the egg whites with a pinch of salt until stiff. Gradually add 70g of sugar and the vanilla sugar. Stir in the egg yolks. Mix the flour and baking powder and stir into the mixture. Preheat the oven to 200°C (top/bottom heat). Spread the dough onto a baking sheet lined with baking paper and bake for 9 minutes. Meanwhile, sprinkle a tea towel with 2 tablespoons of sugar. Turn the sponge cake out onto the towel and carefully peel off the baking paper. Roll up the dough, using the tea towel, from the long side and leave to cool. Whip the cream with 60g of sugar and the cream stiffener until stiff. Fold in the sour cream and lemon zest towards the end. Unroll the cooled sponge cake and spread with the cream. Leave the last third free, as the cream will spread when rolled up. Distribute the currants on the roll and carefully roll up the sponge cake. Garnish with icing sugar and enjoy.