Sponge roll with apricot jam

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 80 ml mineral water, lukewarm
• 180 g flour, sifted
• 1 tbsp vanilla sugar
• 1 tbsp sugar for the sponge cake
• 200 g apricot jam (apricot jam)
• 1 tbsp powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven to 180°C (top/bottom heat). Beat the eggs, sugar, and vanilla sugar in a food processor for at least 5 minutes on the highest setting (I used setting 4) until frothy. Add the mineral water during the last 2 minutes. Carefully mix the sifted flour into the mixture at low speed (setting 1). Spread the mixture evenly on a baking tray lined with baking paper. Place the tray in the preheated oven and bake the sponge cake for about 12-15 minutes. Turn the baked sponge cake out onto a sugar-dusted tea towel and loosely roll it up starting at the short side. Once cooled, unroll the sponge cake, spread with jam, and roll it up again. Dust the sponge cake with powdered sugar and cut into slices. Also delicious with strawberry jam or rhubarb jelly.