Austrian Biskuitroulade (Apricot Jam Roulade)

By Angelika Kreitner-Beretits · vienna-sunday.kitchen

15 portions

30 min

A light sponge cake rolled with apricot jam, baked in a thin sheet and dusted with sugar.

prepPreheat oven to 200°C / 390°F
prepLine baking tray with baking paper, grease with butter, dust with flour
6 eggs, separated	Whisk egg whites until stiff	Fold in egg yolks & liquid butter	Bake 200°C / 390°F, 10–15 min	Spread jam, roll using baking paper	Dust with caster sugar
120 g wheat flour (pastry or cake flour if possible)	Mix flour, sugar, baking powder & vanilla
180 g caster sugar
¾ tsp baking powder
2 tsp vanilla extract (or 2 packets vanilla sugar, 16 g)
6 egg yolks (from above)
1–2 tsp butter, liquid and lukewarm
200 g apricot jam
caster sugar (for decoration)

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