Sponge Cake Roulade with Hazelnut and Pumpkin Seed Flour

First separate the eggs. Mix egg yolks, powdered sugar and vanilla sugar until foamy. Beat the egg whites with a little lemon juice (add at the end) until stiff. Alternately mix in wholemeal spelt flour and beaten egg whites.

Divide the dough into two halves and carefully fold in the pumpkin seed flour and hazelnut flour in one half each.

Cover a baking sheet with parchment paper and spread the hazelnut mixture on it. Then spread the pumpkin seed mixture over it and mix lightly in the hazelnut mixture.

Bake at 180 °C for about 15 minutes.

While still hot, spread with jam, place a damp cloth underneath and roll up the sponge cake roulade with hazelnut and pumpkin seed flour.

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