Pink Cake Roll with Mascarpone Cream

Products for the sponge — next time make only 2/3 of the sponge recipe.

Also needed: mixer, large rectangular tray (30x40 cm), 2 sheets of baking paper, sieve, hand blender or blender, cling film.

Made with the sponge recipe above:

1. Separate the egg whites from the yolks.
2. Add 6 tbsp cold water to the whites and beat with a mixer to stiff peaks.
3. Gradually add the salt and sugar. Beat until dissolved and the mixture begins to "shine".
4. Add the yolks and stir.
5. Turn the oven on to preheat to 200°C.
6. Sift the flour, starch and baking powder into a bowl. Add to the mixture and stir on the lowest speed.
7. Finally add a little red/pink food colouring (liquid or powder) and colour the batter.
8. Prepare a tray (about +/- 30x40 cm) and line it with baking paper.
9. Bake for about 18 minutes at 180°C, until the sponge is evenly baked.
10. Remove the sponge from the tray. Wait about 2 minutes and cover the top with another sheet of baking paper. Flip it face down. Slowly and carefully peel off the paper it was baked on. Grab the sponge from its shorter side and, together with the paper, roll it into a roll. Leave on a rack until completely cool.
11. To make the cream, prepare a bowl. Sift the powdered sugar into it.
12. Add the mascarpone and cream cheese and stir into a smooth cream.
13. Put the cherry jam in a blender together with 3 tbsp cold water and puree.
14. Place the sponge on a work surface. Unroll it carefully. Spread it evenly with the jam.
15. Pour the cream over the sponge. Spread it over the surface starting from the end you began rolling from, and stop 2–3 cm before the opposite end.
16. Roll the sponge into a not-too-tight roll (so you don't push the cream out). Wrap the finished roll in cling film and refrigerate for at least an hour.

Enjoy!