Sponge Roll

Ingredients for 1 servings:

• 250 g raspberries, fresh or
• Berries, mixed
• 200 g powdered sugar
• 1 sheet of gelatin
• 1 tbsp raspberry liqueur
• 4 egg yolks
• 2 tbsp water, lukewarm
• 75 g sugar
• 1 packet of vanilla sugar
• 4 egg whites
• some salt
• 25 g sugar
• 50 g flour
• 50 g cornstarch
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the filling, puree the berries and sugar in a blender on medium speed for about 10 minutes. Soak the gelatin in cold water, let it swell, and then squeeze it out well. Dissolve it in a hot water bath, mix it into the puree with the raspberry brandy. Chill. For the sponge cake, beat the egg yolks, water, sugar, and vanilla sugar with a hand mixer until light and creamy. Line a baking sheet with baking paper, brush with melted butter, and lightly flour. Beat the egg whites with salt until stiff peaks form. Sprinkle in the sugar and continue beating until the mixture is glossy. Layer the beaten egg whites with the sifted flour and cornstarch over the egg custard and fold in. Spread the sponge cake mixture about 1 centimeter thick onto the prepared baking sheet. Place the baking sheet in the center of the preheated oven and bake at 240°C for about 8 to 10 minutes until golden brown. Slide the sponge cake onto the work surface with the baking paper on top and cover with the hot baking sheet. Let the sponge cake cool underneath so the roulade can be easily filled and rolled up. Turn the cooled sponge cake out onto a second piece of paper, peel off the first piece. Spread the berry puree over the dough and roll up the sponge cake. Dust with powdered sugar.