Mulled Wine Sponge Cake Roulade

For the mulled wine sponge cake, beat and separate the eggs. Beat the egg whites until firm. As soon as the mixture begins to turn white, gradually add the sugar and beat until stiff.

Beat the egg yolks with sugar until foamy and then fold in the firm beaten egg whites.

Sift together the flour and cornstarch and gently mix into the batter.

Spread evenly on a baking tray lined with baking paper and bake in an oven preheated to 220° C for about 7-9 minutes. Then turn the sponge cake roulade out onto a damp tea towel and allow to cool slightly. Only then remove the baking paper.

For the mulled wine filling, whip the whipped cream until firm, whisk the egg yolks and sugar until foamy. Add the mulled wine and whip over steam until very creamy.

Prepare the gelatine according to the instructions on the packet and mix into the filling. Allow to cool and then fold in the whipped cream.

Spread the filling on the sponge mixture and roll up into a roulade with the help of a tea towel. Before serving, sprinkle the mulled wine sponge roll with powdered sugar.

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