Roulade in Cake

First prepare the mini roulade.

For the mini roulade, separate the egg and beat the egg whites with a pinch of salt until firm. Gradually add the granulated sugar.

Then gently fold in the yolks and flour. Line a baking tray with baking paper and spread a small rectangle (for my cake pan about 27 x 18cm) with the batter.

Bake at 180 °C for 7 – 8 minutes. Turn out onto a damp tea towel, peel off the baking paper, spread with red jam and roll into a roulade.

For the cocoa mixture, first separate the eggs and beat the egg whites with a pinch of salt until stiff. Add the granulated sugar and continue beating for a short time.

Then cream the butter with the powdered sugar, incorporate the yolks and stir until the mixture turns light yellow.

Pour the beaten egg whites on top of the yellow mixture, add the flour with the sifted cocoa and the vanilla powder and mix everything thoroughly.

Grease a loaf pan or loaf pan. Pour in 3 to 4 tablespoons of the dark mixture, then place the mini roulade on top and surround it with the remaining dark mixture.

Bake at 190 °C for about 45 minutes.

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