Sponge roll with vanilla cream filling

Ingredients for 1 servings:

• 4 medium-sized eggs, chilled
• 3 tbsp water, cold
• 100 g sugar
• 1 bag of vanilla sugar
• 75 g wheat flour
• 1 pack of pudding powder (vanilla pudding powder)
• 2 pinches of salt
• 1 tsp, leveled baking powder
• 1 tsp, heaped powdered sugar, sifted
• 1 pack of pudding powder (vanilla pudding powder), baking-proof
• 200 ml whipped cream, chilled, whipped until stiff
• 3 tbsp jam, to taste
• e.g. powdered sugar, for dusting
• 250 ml milk
• n. B. sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 47 minutes

quick and easy, with tips for sure success

Separate the chilled eggs, being careful not to let any yolks slip into the egg whites. Beat the 4 egg whites with the icing sugar and a pinch of salt until stiff peaks form. Beat the 4 egg yolks with the sugar, vanilla sugar and cold water until frothy; the mixture should at least double in size and be light in color. Sift the flour with the vanilla pudding powder and baking powder, add a pinch of salt and stir into the sugar and egg yolk mixture. Then lightly fold the stiff egg white mixture into the batter with a whisk until everything is combined. Spread the batter evenly on a baking tray lined with baking paper (1). Bake at 200°C for approx. 10-12 minutes until golden brown. Whisk the firm vanilla pudding with the milk according to the instructions, fold in the whipped cream and sweeten the mixture if desired. Turn the baked batter out onto another piece of baking paper (2) while it is still hot. Place a wet kitchen towel on the dough lined with baking paper and leave it there until it cools. Then remove the towel and peel off the paper underneath. The dough is now on the baking paper (2) and is then spread first with the jam and then with the vanilla cream, then rolled up from the narrow side. The baking paper (2) is for rolling. Finally, dust with powdered sugar and serve!