Swiss roll

Ingredients for 1 servings:

• 4 eggs
• 180 g sugar
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 3 tbsp water, cold
• 350 g cream
• ½ pack of cream stiffener
• 1 gr. can/n fruit (fruit cocktail), alternatively 500 g fresh fruit of your choice (e.g. strawberries or raspberries)
• 80 g flour
• 80 g cornstarch (cornflour)
• Powdered sugar for dusting

Instructions

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

filled with cream and fruit cocktail

Preheat oven to 180°C to 200°C. Mix flour with cornstarch. Separate eggs, collect the egg whites in a larger bowl. Whisk the egg whites with cold water until stiff and then add the sugar. Then carefully fold in the egg yolks. Sift the flour mixture with the baking powder over the dough and mix gently. Line a baking tray lined with baking paper. Spread the sponge mixture onto the baking paper and bake immediately for about 15-18 minutes. In the meantime, sprinkle a kitchen towel with sugar. When the dough is ready (test with your finger – if it doesn’t indent, it’s ready), remove it from the oven and turn it out, together with the paper, onto the kitchen towel. Immediately roll it up, carefully, using the paper and the towel. Let it cool on a wire rack. Once the roll has cooled (about 1/2 hour), it can be rolled out again. The paper can then be carefully removed. Meanwhile, whip the cream with the sugar and cream stiffener until stiff peaks form. Drain the fruit cocktail or clean the fresh fruit. Fold it into the cream, mix well, and spread it onto the rolled-out roll. Then carefully roll it back up using the kitchen towel. Dust with powdered sugar. It takes a bit of practice, but it’s a breeze to make, even if you have unexpected visitors.