Striped Sponge Cake Roulade

For the striped sponge cake roulade, preheat the oven to 200°C (convection oven 180°C). Line a baking tray with baking paper. For the dough, separate the eggs. Beat the egg whites and salt until stiff, adding half of the sugar and continuing to beat. Beat the egg yolks and remaining sugar with the whisks of a hand mixer until foamy. Mix flour and starch and sift into the mixture. Add one third of the beaten egg whites and beat until smooth. Gently fold in the remaining beaten egg whites.

Mix half of the batter with cocoa powder, place in a piping bag fitted with a medium nozzle and pipe diagonally in narrow strips onto the baking sheet at even intervals. Place the rest of the sponge mixture in a piping bag with a medium nozzle and pipe between the dark strips. Bake in a hot oven on the bottom rack for about 10 minutes until golden brown. Dust a kitchen towel with powdered sugar. Turn the sponge cake out onto the towel so that the baking paper is on top.

For the cream, soak the gelatin in cold water for about 5 minutes. Separate the eggs. Beat the egg whites and salt until stiff, gradually adding half the sugar and continuing to beat. Whip the egg yolks, almond liqueur and remaining sugar in a bowl over a hot water bath until thick and fluffy. Squeeze the gelatin and dissolve in the warm egg yolk foam. Set the bowl aside, add the mascarpone and whisk until smooth. Gently fold in the beaten egg whites.

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