A light and fluffy sponge cake forms the base for a sweet roll. The cooled sponge cake can be spread with cream, Nutella, or jam. It tastes delicious.
Ingredients:
Light sponge cake
4 eggs
100 g caster sugar
65 g whole wheat flour
All ingredients should be at room temperature.
First, crack the eggs into a bowl and beat for about 15 seconds, then add the sugar and beat until fluffy. Add the sifted flour. Mix thoroughly. Bake on a baking sheet lined with parchment paper in an oven preheated to 180°C (350°F) for about 10 minutes. After 10 minutes, open the oven door and dry the sponge cake for another 5 minutes. Place the sponge cake on a clean cloth lined with baking paper, carefully remove the paper, and roll it up with the cloth. Let cool completely.
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