Quick Sponge Cake Roulade with Strawberry Jam

For the quick sponge cake, beat the egg yolks, sugar and vanilla sugar until very foamy, fold in the stiffly beaten egg whites and carefully incorporate the flour at the end. Spread the mixture on a baking tray lined with baking paper and bake at 210° C for about 10 minutes. Turn the roulade out onto a cloth and carefully remove the baking paper. Roll up into a roll with the help of the cloth and let it cool. Unroll again and spread the quick sponge cake roulade with jam as desired.

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