Wholemeal Sponge Cake Roulade

For the wholemeal sponge cake, separate the eggs and beat the egg whites with the sugar and salt until very stiff, gradually fold in the yolks, flour and rum.

Spread on a baking tray lined with baking paper and bake at 170°C for about 13 minutes, turn out onto a damp kitchen towel and brush with hot jam and roll up. Sugar the wholemeal sponge cake roulade before serving.

Related Recipes:

Christmas Chocolate Sponge Cake RollFor the sponge cake batter, separate the eggs and beat the whites with a pinch of salt until stiff. Slowly add... Coffee Vanilla Ice Cream Cake with Cranberry CreamA simple but delicious cake recipe: Preheat the kitchen oven to 190 degrees (gas 2-3, convection oven not... Yogurt Tureen in Sponge Cake CoatingPreheat oven to 180 °C top/bottom heat. Line a baking tray with baking paper. Beat egg whites with a pinch of... Raspberry Chocolate Mousse TartletFor the raspberry chocolate mousse tartlet, first prepare the sponge cake. To do this, beat the eggs with the... Sponge Cake Roulade with Lemon FillingFor the sponge cake roulade, mix the powdered sugar, yolks and the grated zest of the lemon until the mixture... Punch CakeFor the punch cake, first make the sponge cake. Separate the eggs and beat the yolks with the sugar and... Wholemeal Sponge Cake Roulade with AlmondsFirst separate the eggs. Beat the egg whites with a little lemon juice until stiff. Mix egg yolks, powdered... Tiramisu with Homemade Sponge CakeTo begin with, she makes her fine, fluffy sponge cake that anyone can cook themselves with a few simple steps... Black Forest Cherry – CakeFor the Black Forest Cherry Cake, preheat the oven to 175 degrees. Separate the eggs. Beat egg whites, 5... Grappa Parfait with Grape SaladFor the sponge cake, beat the egg yolks (1) and half of the sugar (1) to a light, thick cream. Whip the egg...