Poppy seed sponge roll with plum jam and cream filling

Ingredients for 1 servings:

• 5 eggs
• 5 tbsp honey
• 1 pinch of salt
• ½ lemon(s), zest only
• 70 g wheat flour (wholemeal wheat flour)
• 20 g cornstarch
• 50 g poppy seeds, ground
• 2 tbsp rum
• 350 g plum jam
• 2 cups of cream
• 2 cream stiffener
• 40 g sugar
• 25 g poppy seeds, ground

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

with wholemeal flour

Separate the eggs. Beat the egg whites until stiff. Stir in the honey, salt, and grated lemon zest. Stir in the flour, cornstarch, and poppy seeds, then add the rum. Line a baking sheet with baking paper, spread the mixture, and bake at 150°C for 10 minutes. In the meantime, sprinkle a towel with the sugar and poppy seed mixture. Immediately after baking, turn the cake out onto the mixture and let it cool. DO NOT roll the roll while it’s warm! Once cooled, whip the cream with the cream stiffener until stiff. Spread the plum jam and then the cream on the sponge cake and roll it up.