Chocolate and vanilla sponge cake rolls

Tip: tap a step to mark it as done.

1. For the first cake layer, separate 6 eggs. Beat the whites until stiff peaks form. Beat the yolks with 6 tbsp sugar, then fold them into the whites a spoonful at a time. Finally, gradually fold in 6 tbsp flour, a spoonful at a time.

2. Pour the batter into a greased and floured baking sheet, or one lined with parchment paper. Bake in an oven preheated to 180 °C (350 °F) for about 25 minutes.

3. Immediately turn the baked cake out onto a damp kitchen towel, roll it up, and let it cool. Prepare and bake the second cake layer in the same way, using the remaining half of the batter ingredients.

4. Fillings:

   Cook the chocolate and vanilla puddings according to the package directions, then stir 50 g margarine or butter into each pudding. Spread the still-hot puddings over the unrolled cake layers, then roll them up again.

5. Set the filled rolls aside to cool. Meanwhile, whip 400 ml heavy whipping cream and divide it into two portions.

6. Stir cocoa powder into the whipped cream for the chocolate roll and spread it over the roll. Spread the remaining plain whipped cream over the vanilla roll.

Tip: Bake each layer just until lightly golden; an overly dry cake will crack when rolled. Immediately after baking, trim off any firm edges with a sharp knife to make rolling easier.

This recipe was translated from the Slovak original: Čokoládová a vanilková piškótová roláda