Sponge Cake Roll with Blueberry Filling

Separate the eggs. Put the yolks in a large enough bowl and mix with a little hot water, the sugar and the vanilla sugar with a hand mixer until it becomes a light cream. Finally, combine the flour, cornstarch and baking powder and stir together into the cream. Beat the egg whites until stiff and fold them in carefully.

Then brush the dough evenly to the edges on a baking tray lined with parchment paper and bake in a heated oven (middle shelf) at 190 °C for about 10 to 15 minutes until the sponge is golden.

Then take the sponge out of the oven, turn it onto a clean tea towel on the other side, carefully peel off the paper and roll up the sponge (important: the sponge must be rolled once while it is still warm) and unroll it repeatedly. Cool well.

Filling: put some blueberry jam in a saucepan, add the fresh blueberries and sauté lightly. Spread a little blueberry jam on the cooled sponge cake at the beginning.

Now add the stiffly whipped cream (keep some of the whipped cream for spreading) and finally spread the blueberry mixture.

Carefully roll everything up. Spread the sponge roll with whipped cream and decorate with blueberries if desired.

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