Sponge Cake Roulade Black and White

For sponge cake roulade black and white first beat the egg whites until stiff.

Beat the yolks with the sugar and vanilla sugar until foamy. Then carefully fold in the flour and beaten egg whites. Spread half of the white mixture on a baking tray lined with baking paper.

Color the rest of the mixture with cocoa powder and spread on the other half of the tray.

Bake at 200 °C for about 15 minutes until light.

Remove the baking paper from the sponge cake and turn it out onto fresh baking paper sprinkled with powdered sugar. Now divide the light and dark mixture with a sharp knife.

Spread both parts with apricot jam and roll up.

Serve sponge cake roulade black and white.

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