Sponge Cake Roulade with Tangerine Cream

Preheat the oven to 210 degrees hot air.

For the sponge cake roulade with tangerine cream, beat the eggs, sugar and vanilla sugar until frothy. Mix the baking powder and flour and slowly stir into the egg mixture. Line a baking tray with baking paper and bake for about 15 minutes until golden. Prepare a clean tea towel. Turn out the tray with the sponge side onto the towel, carefully peel off the baking paper, sprinkle with sugar and leave the sponge to cool slightly. For the cream, whip the whipped cream until stiff and stir in the jam. Reserve a small part of the cream. Peel the mandarins and cut the individual wedges into small pieces. Keep a few wedges for decoration. Fold the tangerine pieces into the cream.

Spread the tangerine cream on the overcooled sponge. With the help of the cloth, slowly roll up the sponge. Leave to cool in the refrigerator for about 20 minutes.

Before serving, spread the sponge roll with the remaining cream and decorate with the tangerine wedges.

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