Swiss roll with chocolate cream

Ingredients for 1 servings:

• 4 egg whites
• 4 egg yolks
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 2 cups whipped cream
• 2 packs of cream stiffener
• n. B. Cocoa powder, not so sweet
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the egg yolks in a bowl with 3/4 of the sugar and the vanilla sugar and beat for at least (!) 5 minutes until frothy. Sift the flour over the frothy mixture. In another bowl, beat the egg whites first on their own and then with the remaining sugar until stiff peaks form. Fold the flour and egg whites into the frothy mixture at the same time. Place the batter on a baking sheet lined with baking paper and bake in a preheated oven at 220°C for 5 to 15 minutes until golden brown. Turn the finished sponge cake out onto a damp tea towel, remove the baking paper, and roll it up using the towel. Allow to cool. Whip the cream with the cream stiffener until stiff peaks form, and stir in the cocoa powder to taste. Once the sponge cake has cooled, roll it up again, spread the chocolate cream on top, and roll it up again, then refrigerate until ready to serve. Dust with icing sugar, if desired.