Traditional Viennese Plum Sponge Roulade | Moist & Fluffy

Thoroughly wash the plums, halve, pit, and cut into small pieces. In a small pot, bring to a boil together with 40 g of the granulated sugar, the cinnamon, the juice, and the finely grated zest of the half organic lemon. Simmer gently over medium heat for approx. 8-10 minutes until the plums are soft and the liquid has cooked down to a thick consistency. Afterwards, allow to cool completely.

Preheat the oven to 190 °C top/bottom heat. Line a baking sheet with baking paper. Separate the eggs. Beat the egg whites with a pinch of salt until stiff, gradually trickling in 50 g of the granulated sugar until a creamy, glossy meringue forms.

Beat the egg yolks with the remaining 50 g of granulated sugar for about 4-5 minutes until pale, creamy, and frothy. Carefully place the beaten egg whites on top of the yolk mixture, sift the smooth wheat flour over it, and gently fold everything in using a spatula.