Striped sponge roll with vanilla cream

Tip: tap a step to mark it as done.

1. Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper, or grease it and dust it with flour.

2. Beat the eggs with the superfine sugar and vanilla sugar until light and fluffy. Gradually pour in the lukewarm water, add the semi-coarse wheat flour mixed with the baking powder, and mix thoroughly. Divide the batter into 2 portions and stir the cocoa powder into one.

3. Pipe or spoon thin stripes of batter onto the baking sheet, alternating plain and cocoa batter. Use a piping bag or a regular spoon. Bake in the preheated oven for 15–20 minutes.

   

4. Prepare the filling while the cake bakes. Cook the pudding mix with the milk and let it cool. Beat the butter with the powdered sugar until light and fluffy, then beat in the cooled pudding.

5. Remove the baked sponge from the oven and immediately turn it out onto a damp kitchen towel. Roll it up and let it cool. Unroll the cooled sponge and spread it with the filling.

6. Roll the cake up again, press it gently from the sides, then cut into slices and serve.

Tip: The cocoa batter tends to be thicker, so thin it with a teaspoon of lukewarm water to make both batters equally easy to pipe or spoon. Place the stripes close together so they join into a single sheet as they bake.

This recipe was translated from the Slovak original: Prúžkovaná roláda s vanilkovým pudingovým krémom