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Preparation time:
10 minutes
Cooking time
20 minutes
Quantity:
For multiple guests
Ingredients:
- 7 eggs
- 7 tablespoons sugar
- 1 vanilla sugar
- 1 lemon sugar
- 140 g ground pumpkin seeds or 7 heaped tbsp
- sour cream
- a little baking powder (half a teaspoon)
- 3 tablespoons pumpkin seed oil
Procedure:
- Separate the yolks and the egg whites. Beat the yolks and sugar until fluffy. Add the ground seeds and the fluffy beaten egg whites, mixed with vanilla sugar, to the batter. Then add a dash of baking powder and pumpkin seed oil before lightly mixing everything together.
- Pour the batter into the baking tray, lined with baking paper, and bake for approx. 10 minutes at 180 °C. When the sponge cake is done, roll it and set it to cool.
- Coat the cooled sponge cake with sour cream, roll it again, and wrap it in aluminium foil. Put it into the fridge for a while (so that the roulade becomes moist).
Tip: Be careful not to bake it too long, or the roulade will be too dry. The higher the temperature, the shorter the time of baking. The roulade will taste even better the next day when it will be soaked and its flavours even more integrated.
Product from the tip:
Štajersko Prekmursko Pumpkin Oil with Protected Geographical Indication (PGI) is an edible unrefined oil produced by pressing roasted pumpkin seeds, which are extracted from pumpkins (Cucurbita pepo) and processed in the region of Štajerska and Prekmurje. It is dark green to red in colour, with a characteristic aromatic smell and taste.
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