Swiss roll with fresh raspberries

Ingredients for 1 servings:

• 3 m.-sized eggs
• 140 g sugar
• 60 g flour
• 1 tsp baking powder
• 1 tbsp almond(s), ground
• 4 tbsp jam, raspberry
• 200 g raspberries, fresh
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

perfect for summer and spring

Preheat oven to 220°C. Grease a shallow baking pan (22cm x 32cm) and line with baking paper. Separate the eggs, beat the egg whites until stiff peaks form, then add the sugar and egg yolks and beat with a whisk for a few minutes until frothy, until the mixture is pale yellow and the whisk leaves a trail. Fold in the flour, baking powder, and ground almonds. Pour the batter into the prepared pan and spread evenly into the corners. Bake for 10 minutes. Meanwhile, place a sheet of baking paper on a work surface and sprinkle with a little sugar. Remove the sponge cake and immediately turn it out onto the prepared baking paper. Spread the jam over the still-hot sponge cake and top with the raspberries. Using the baking paper, tightly roll the sponge cake up widthwise (careful, it’s fragile) and let it rest for a moment, then cool on a wire rack. Dust with icing sugar before serving. Tip: You can also top the Swiss roll with other fruits; simply replace the jam and the fruits with any variety you like.