Roll with grape jam,recipe by Felicia Cionci

INGREDIENTS

dough
– 5 eggs
– 120 g sugar
– 100 g 00 flour
– 1 vanilla bean
– 1⁄2 Tbsp. honey
– drop of lemon juice

filling
– 250 g grape jam (or scrucchiata)

decoration
– Powdered sugar for dusting

PREPARATION OF THE ROLL WITH GRAPE JAM

Cut open vanilla bean and scrape out and save seeds. Separate eggs. Beat yolks with sugar, honey, and vanilla seeds until light and fluffy. Whip egg whites with a pinch of salt a drop of lemon juice. Gently fold into egg-yolk mixture.
Slowly add sifted flour and mix gently. Spread the dough on an oven tray lined with parchment paper and bake at 160°C (325°F) for 15 minutes. Remove sponge cake from oven and sprinkle lightly with granulated sugar to help keep the moisture in and the cake soft and exible, ready to be rolled up. Let sit a few minutes. Spread the cake with a thin layer of jam, using a spoon or icing knife.

Roll into a cylinder, using the parchment paper as an aid to help lift and roll and peeling it away from the cake. Let sit for an hour in a cool dry place. Then sprinkle with powdered sugar or chocolate frosting and cut into slices.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.