Viennese sponge roulade was already known as a culinary delight at the beginning of the 19th century and was described in Viennese cookbooks. Flour and eggs are used to make the fine, soft dough. Line a baking tray with baking paper. Preheat the oven to between 160 and 180 degrees beforehand. After beating, separate the yolks from the egg whites. Stir the egg whites with a little salt until the mixture is stiff.
The egg yolk is first placed in a bowl to which sugar and water have also been added. This mixture is now stirred until it forms a foam. The flour is then slowly stirred into the mixture while it is carefully folded in. The batter is then spread on the baking tray and baked for around a quarter of an hour. A clean tea towel should then be at hand, which is carefully sprinkled with granulated sugar.
Carefully place the warm dough for the roulade on the tea towel with the baking paper facing upwards. Use a damp piece of kitchen roll to slowly remove the baking paper. In the next step , the roulade is spread with either apricot or strawberry jam and rolled up with the tea towel. The sweet delicacy is then sprinkled with powdered sugar and served. (Source: www.gutekueche.at)
Time Travel tip: In the branches of the Café Konditorei Groissböck in Vienna , this famous dessert is prepared fresh every day.
Discover more traditional desserts from Viennese cuisine:
Viennese desserts – from Gugelhupf to strudel
The Viennese Polsterzipf: a little sweet temptation
