Sponge cake roll with whipped cream and fruit

Tip: tap a step to mark it as done.

1. Preheat the oven to 180 °C (350 °F) and line a baking sheet with parchment paper.

2. For the cake, separate the eggs. Beat the egg whites with the salt and sugar until stiff peaks form. Beat in the yolks one at a time, then incorporate the sifted flour mixed with the baking powder.

3. Pour the batter onto the prepared baking sheet, spread it evenly, and bake in the preheated oven for about 10 to 15 minutes.

4. Turn the baked cake out onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel. Let cool completely.

5. For the filling, whip the cream with the vanilla sugar and whipped cream stabilizer. Clean and trim the fruit and cut it into smaller pieces; if using a banana, you can leave it whole.

6. Unroll the cooled cake, spread it with jam followed by the whipped cream, and arrange the fruit on top. Roll it up again and refrigerate for about 2 hours.

7. If desired, dust the roll with powdered sugar before serving.

Tip: Use the fruit sparingly and distribute it evenly so the roll wraps tightly and the slices hold their shape. If the cake cracks as you unroll it, don't worry—the jam and whipped cream will cover the crack.

This recipe was translated from the Slovak original: Piškótová roláda so šľahačkou a ovocím