Swiss Roll

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Biskuitroulade (sponge roulade)

Serves: 8


  • 5 egg whites
  • 4 egg yolks
  • 20 g (1/8 cup) butter (melted)
  • 70 g (1/3 cup) sugar
  • 40 g (1/3 cup) flour (fine)
  • 40 g (1/3 cup) cornstarch
  • 1 tbsp vanilla sugar
  • pinch salt
  • 250 g (1 cup) apricot jam
  • 4 cl (0,1 pt) apricot brandy
  • icing sugar (for dusting)


Place the cold egg whites in a cold bowl and, using a mixer on medium level, beat the sugar, vanilla sugar and salt until the mixture is creamy. Make sure it doesn't become fluffy. Then fold in the egg yolks. Stir in the butter and carefully fold in the sifted cornstarch.
Spread the mass about a finger-width thick on a baking tray lined with baking paper. Shape and smooth so that it becomes an even square. Bake in a preheated oven at 220 °C (425F) for 8-10 minutes until the surface just begins to dry. Remove from oven and turn upside down (with baking paper still on) onto a tea towel or baking paper dusted with icing sugar. Carefully peel off the baking paper. Briefly heat up the jam, stir in the apricot brandy and spread over the cake. Carefully roll up the cake and wrap in baking paper, and leave it to cool. Remove the paper and dust generously with icing sugar.

Enjoy with: Sweet wine

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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