Wholemeal Sponge Cake Roulade




Rating: 3.27 / 5.00 (11 Votes)


Total time: 45 min

Servings: 14.0 (servings)

For the sponge cake roulade:











For the filling:



Instructions:

For the wholemeal sponge cake, separate eggs. Beat egg whites with 70 g granulated sugar and a pinch of salt until stiff.

Beat yolks with 30 g granulated sugar, oil, rum, vanilla sugar and lemon zest until very foamy. Sift baking powder and flours together.

Fold the beaten egg whites into the yolk mixture and carefully fold in the flour and baking powder mixture.

Spread the mixture onto a baking tray lined with baking paper and bake in a preheated oven at 180 °C for approx. 15 minutes until golden brown.

Turn the sponge on the baking paper, remove the paper and spread with jam. Tightly roll up the wholemeal sponge cake roulade.

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