Sponge Cake Roulade

First, beat cold egg whites in an equally cold bowl with granulated sugar, vanilla sugar and salt at medium speed until stiff.

Add the egg yolks and carefully fold in the flour sifted with cornflour. Finally, mix in the butter.

Spread the mixture onto a baking sheet lined with parchment paper to about finger height. Smooth into an even rectangle.

Bake in the preheated oven at 220 °C for 8-10 minutes, until the surface is just dried.

Remove and turn out onto a kitchen towel or baking paper sprinkled with powdered sugar. Carefully peel off the baking paper.

Heat the jam briefly (it is easier to spread this way – be careful not to make it too hot, or it will run), mix with apricot brandy and brush dough with it.

Roll up the roulade tightly, wrap it in baking paper and let it cool down. Remove the paper and generously sprinkle the sponge cake roulade with powdered sugar.

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