Lemon and Cream Roll

I'm just going to cut to the chase... this recipe was a little bit of a fail.

This lemon roll looked great in the picture and seemed easy enough, but there was some language barriers/lack of attention to detail that caused me some issues. 

All the way from Germany... this tasty, overseas recipe comes from the cookbook: 

Dr. Oetker-German Baking Today: the original. 

The 'Fatless' Sponge

4 medium eggs

1 egg yolk

3/8 cup sugar

1 sachet vanilla sugar

7/8 cup flour

1/2 tsp baking powder

1. Whisk the eggs on high for about 1 minute. Gradually add the sugar and continue whisking on high for 2 minutes. 

2. Mix together the flour and baking powder and add to the egg mixture while on low speed. 

3. Spread the sponge evenly onto a baking sheet. Bake for about 10 minutes. 

4. Loosen the sponge along the edges and turn out onto parchment paper that has icing sugar sprinkled on it. Let it cool. 

Filling

Whipping cream in the whipped form. 

5. Spread the whipped cream onto the sponge and roll it up!

Sounds simple enough, right? Welp, here's where I went wrong. 

So, I put the eggs into Jetty (aka, Jet black betty, the name of my kitchen aid mixmaster)... and whipped em up!

I added the sugar and and flour mixture...

...and then spread it out over the pan. 

Now, this German cook book has some conversional issues (or perhaps the reader of the cookbook does). The recipe said to preheat the oven to 200. So that's what I did. After 10 minutes, the "sponge" was lacking "sponge" properties and looked very similar to it's original form. I soon made the connection that 200 is obviously 'degrees Celsius' and not 'fahrenheit'. Trying to redeem myself I figured I could just turn the temperature up with the sponge still inside and let it cook some more. Right?

Wrong... all you get it a rock hard flour and egg mixture... ( I also may have baked it for too long...)

So, I started again....

this time the oven was perfectly preheated and the sponge cooked beautifully. It was just too thick so it didn't roll properly. 

Fail. 

Even though this recipe was a waste of eggs, took twice as long as it should have, and looked like crap when I rolled it, it tasted not too bad, (that may have been due to the 35% cream and icing sugar, though).  I will try to make this one again, and spread my batter a little more thin. 

Things I learned about German cooking:

1. Instead of calling for 'cooking spray' in the recipe, they call it 'a little fat'. (sad reality)

2. Even though the sponge cake is 'fatless', it has extra cholesterol (4 eggs + 1 yolk).

3. A sachet of Vanilla Sugar is no where to be found in Canada. Therefore, I improvised by mixing 2 tbps of white sugar with almond extract. Why almond extract? I am out of vanilla and it was the next best thing. 

4. Use jam and cream. (extra sugar, extra goodness). 

Mmmmm, Tasty.