Fluffy yogurt sponge roll with jam

Tip: tap a step to mark it as done.

1. Use a 200 ml cup to measure the ingredients. Line a baking sheet with parchment paper and preheat the oven to its highest temperature.
2. Beat the whole eggs with the vanilla sugar and granulated sugar until thick and fluffy. Gradually add the yogurt a spoonful at a time so the batter does not become too thin. Finally, gently fold in the semi-coarse wheat flour mixed with the baking powder using a wooden spoon.
3. Spread the batter over the parchment paper in a thin, even layer. Bake for 7–8 minutes, depending on the thickness of the batter, but no longer so the sponge does not dry out.
4. Roll up the baked sponge together with the parchment paper and a damp kitchen towel, and let stand for 4–5 minutes. Unroll, peel off the paper, spread with jam or another filling, and roll up again.
5. Let the finished cake roll cool completely, then dust with powdered sugar before serving.

Tip: Roll up the sponge as soon as it comes out of the oven while it is still flexible; it may crack as it cools. If the jam is stiff, stir in a teaspoon of hot water so you can spread it thinly without tearing the sponge.

This recipe was translated from the Slovak original: Nadýchaná jogurtová roláda s marmeládou – za 15 minút