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Whole Grain Sponge Cake Roulade

Deel op Facebook Print Recipe

Ingredients

  • 1 cup 150 g Whole wheat flour
  • 3 tbsp 120 g Honey
  • 6 Egg yolks
  • 6 Egg whites
  • 2¾ tbsp 40 g Butter, or untempered vegetable margarine, melted
  • Zest of 1 lemon
  • Dash of salt
  • 1¼ cup 150 g Apricot marmalade, for brushing

Instructions

  • Preheat oven to 410 °F (210 °C).
  • Mix the honey, egg yolks, and lemon zest until creamy and then mix in the melted butter.
  • Slowly mix in the whole wheat flour.
  • Beat the egg whites to stiff peaks with a pinch of salt and carefully fold into the mixture.
  • Line a baking sheet with parchment paper and spread the batter on it about ½ in (1 cm) thick.
  • Bake for about 10 minutes.
  • Remove and overturn onto a cloth.
  • Carefully pull off the parchment paper.
  • Roll up the cake while it is still warm and let it cool.
  • Unroll and brush with apricot marmalade.
  • Roll up again and let cool completely.
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Course; Cake
Cuisine; Austria / European