Strawberry Jam Sponge Roll
ready in 1 hr
Can be frozen.
1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 flacher Pot mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 Fine-mesh sieve, 1 Bowl, 1 großer Pot, 1 große Skillet mit Deckel
Separate the eggs. Beat the egg whites until they form soft peaks, then gradually trickle in the sugar and continue beating until the mixture is firm and glossy. Add the lemon juice. Mix the flour and baking powder and gradually fold (do not stir) into the beaten egg white, alternating with additions of egg yolk. Spread the batter smoothly on a cookie sheet lined with baking parchment and bake in a preheated oven (200°C/400°F with fan) for 8-10 minutes. Take out of the oven and turn out onto a tea towel sprinkled with sugar. Pull off the baking parchment and roll up the sponge. Cover with the tea towel and let cool.
Then unroll, spread with conserve or jelly and roll up again. Dust with icing sugar and serve in slices.