Viennese sponge roulade A delicious pastry for a stylish snack

This culinary delight was already known at the beginning of the 19th century and was described in Viennese cookbooks. Flour and eggs are first 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 whipping, the yolks are separated from the egg whites. This is stirred vigorously with a little salt until the mixture has become stiff.   The egg yolks are first placed in a bowl to which sugar and water have also been added. This mixture is now stirred until a foam has formed. Then slowly stir the flour into the mixture while carefully folding it in. The dough is then spread on the baking tray and baked for around a quarter of an hour. You should then have a clean tea towel to 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 loosen the baking paper. The next step is to spread the roulade with either apricot or strawberry jam and roll it up with the tea towel. The sweet delicacy is then sprinkled with powdered sugar and served. (Source: www.gutekueche.at)  Time Travel Tip: This famous dessert is prepared fresh every day at the Café Konditorei Groissböck in Vienna .