Ingredients:
150 g sugar
150 g flour
4 eggs
1/2 tsp baking powder
4 tbsp water
1 pinch of salt
2 cans of mandarin oranges
250 g quark
1 cup of cream
1 packet of vanilla sugar
1 packet of gelatine
80 g icing sugar and a little for dusting

Preparation:
First prepare the filling so that it can set a little in the fridge: Drain the mandarins. Puree half of the mandarins. Beat the cream until stiff. Mix the quark with the icing sugar and vanilla sugar. Add the pureed and unpureed mandarins and fold in the cream. Prepare the gelatine according to the instructions on the packet and stir in. Place the filling in the fridge for a few hours.

For the dough, separate the eggs, beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with water and sugar until very foamy. Put the egg white and egg yolk mixture together, sift in the flour and baking powder and fold in.

Spread the dough on a baking tray lined with baking paper. Bake at 200°C for 10-15 minutes.

Turn the sponge cake out onto a damp tea towel, peel off the baking paper and turn the sponge cake over onto another tea towel. Spread the filling on the sponge cake and carefully roll up the cake using the tea towel. The damp tea towels prevent the base from breaking.

Now dust the sponge roll with a little icing sugar, arrange and serve.