Spelt Sponge Cake Roulade

For the spelt sponge cake roulade, separate the eggs. Beat the egg whites with a pinch of salt until very firm. Beat the egg yolks with the honey until frothy – this takes about 5 minutes in a food processor.

Add the vanilla sugar and the liqueur, if you don’t like or don’t have any whipped cream. Mix the flour with the baking powder.

Then empty the yolk mixture and the flour mixture to the beaten egg whites and fold everything in carefully with a spatula.

Spread on a baking tray lined with baking paper and bake at 180 degrees for about 12 min. until light. Put the jam in a bowl and mix with a fork.

Test with a stick, then brush the dough plate with the jam and form a roll.

Preparation Tip:

The spelt sponge cake roulade also tastes very good with a cream filling. This roulade remains juicy for a long time due to the spelt flour.

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