Apricot Sponge Roll

Apricot Sponge Roll

Tags: Cakes | Cookies Desserts


80 g
egg yolk
egg white
80 g
1 tbsp
vanilla sugar
1 Prise
200 g
apricot jam
as desired
icing sugar


1. Sift flour. In a separate bowl, beat the egg whites until stiff. While beating, add granulated sugar, vanilla sugar and salt.


2. Add the egg yolks and carefully fold the flour into the mixture.


3. On a tray covered with baking parchment, spread the batter evenly in a rectangular shape. Bake in the preheated oven until light brown.


4. Take the sponge cake out of the oven and invert it onto a clean tea towel sprinkled with icing sugar. Remove the baking parchment carefully. Roll up the sponge cake and let it cool.


5. Spread the jam onto the sponge cake, roll up tightly. Dust with icing sugar, cut slices approx. 2cm in width and serve.


Bake: 200°C top and bottom heat, approx. 8-10 minutes


Tip: Sponge roll cake is very versatile. It can be adapted in many ways using a variety of other cream fillings (mocha, chocolate, chestnut or lemon) as well as glazes or marzipan.