Unroll the cooled sponge cake and spread the filling on it to your liking. Dairy and eggs
Dark sponge cake
4 eggs
80 g caster sugar
60 g whole wheat flour
10 g cocoa
Whisk the egg yolks with the cocoa powder until stiff peaks form.
Whisk the egg whites with the sugar until stiff peaks form. Add the beaten egg yolks and cocoa powder, fold in gently, and finally fold in the sifted flour.
Bake on a baking sheet lined with baking paper in a preheated oven at 180°C (350°F) for approximately 14 minutes. Transfer the baked sponge cake to a clean cloth, carefully remove the baking paper, and gently roll it up. Let cool completely. Apply the mass to your liking.
