Sponge Roll

Ingredients

• 5 eggs
• 1 tbsp Lemon Juice
• 100 g whole cane sugar
• 100 g spelt flour type 1050
• 50 g cornstarch
• 200 g berries (e.g., strawberries, raspberries or cherries)
• 200 g yogurt (3.5% fat)

Instructions

1. 1.

   Separate the eggs and beat the egg whites with lemon juice until stiff peaks form. Add 80 g of sugar and fold in well.

2. 2.

   Combine flour and cornstarch. Fold the yolks and flour mixture into the beaten whites gently.

3. 3.

   Spread the batter evenly on a baking sheet lined with parchment paper, smoothing it out. Bake at 200 °C (180 °C fan; gas: level 3) on the middle rack for 10–12 minutes.

4. 4.

   Meanwhile, prepare the filling by washing, de-stemming and pureeing your chosen berries. Mix them with yogurt and the remaining whole cane sugar.

5. 5.

   Immediately after baking, dust a large kitchen towel with some whole cane sugar and carefully transfer the sponge onto it. Brush the parchment paper with cold water and lift it off. Use the towel to roll the sponge immediately and let it cool.

6. 6.

   Once cooled, spread the sponge again and brush with the berry filling. Re-roll, optionally dust with sugar or powdered sugar, slice into rounds and serve.