Sponge roll with mandarin orange cream

Ingredients for 1 servings:

• 8 egg yolks
• 100 g sugar
• 4 egg whites
• 80 g flour
• 20 g cornstarch
• 2 cups of cream
• 2 cans of tangerine(s)
• 1 packet of vanilla sugar
• 4 tbsp powdered sugar
• Sugar for sprinkling

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

also suitable for other fruits (e.g. strawberries, raspberries etc.), the roll does not tear

Line a baking tray with baking paper and preheat the oven to 220°C (top/bottom heat). Drain the mandarins well. Beat the egg yolks with half the sugar until frothy, then beat the egg whites with the remaining sugar until stiff peaks, then fold into the egg yolk mixture. Sift the flour and cornstarch over the mixture and carefully fold in. Spread the batter onto the parchment paper and bake for about 10 minutes (on the middle shelf). Turn the batter out onto a tea towel dusted with sugar. Remove the baking paper from the sponge cake, cover with a damp cloth, and allow to cool. In the meantime, whip the cream with the vanilla sugar until stiff peaks, then fold in the mandarins. Spread the mandarin cream onto the sponge cake and shape the cake into a log. Dust with powdered sugar.