This light and airy sponge is a classic base for German fruit cakes (Kuchen) or rolled cakes (Rouladen). It’s simple, versatile, and comes together with just a few ingredients.
Ingredients:
- 6 eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- 2 tablespoons warm water
Ingredients:
Preheat oven to 400°F.
Separate eggs and whisk egg whites. Whisk egg yolks, water and sugar until it doubles in volume. Fold flour and egg whites under the egg yolk mixture. Very careful, do not whisk but just combine.
Version 1: Base for a German Kuchen
Pour mixture into greased Kaiser spring form.
Bake for 12 minutes or until barely brown.
Let cool and top with vanilla pudding or whipped cream and fruit of your choice like strawberries, raspberries or a mix of berries.
Version 2: Biscuit Roulade
Line a rimmed baking sheet with parchment paper. Pour the batter onto the sheet and spread it evenly.
Bake at 400°F for about 12 minutes, or until the sponge is lightly golden and just set.
While the sponge is baking, lay a clean cotton kitchen towel on a flat surface and sprinkle it generously with sugar.
Once baked, remove the sponge from the oven and immediately invert it onto the sugared towel. Carefully peel off the parchment paper.
While still warm, gently roll the sponge—starting from the short side—into a tight cylinder using the towel to guide you. Let it cool completely in the rolled shape.
Once cooled, unroll the sponge and spread with your desired filling.
I love blending fresh strawberries or raspberries with whipped cream for a light and fruity pink filling.
Roll it back up and serve, dusted with powdered sugar or cream if you like.