Sponge roll with cream cheese and kiwi

1 Divide the eggs into whites and yolks.

2. Whisk the whites until soft

peaks with a pinch of salt. Add half a cup of sugar and beat until thick peaks.

3. Beat the yolks with the remaining sugar and vanilla sugar.

4. Transfer the yolks to the whites and mix gently .

5. Sift the flour together with baking powder. mix until smooth , so that there are no lumps

6. Add vegetable oil

You can just now pour the dough on a baking sheet with a 30 * 40 frame and make a plain sponge cake

7. Divide the dough into 3 parts. Add cocoa to one, dye to the other, and do not add anything to the third.

Transfer to pastry bags.

8. Diagonally, on a baking sheet covered with parchment, make strips alternating colors. Bake at 170 g until lightly browned. Readiness to check with a toothpick

9. Cover with parchment and quickly but carefully turn the biscuit over and remove the parchment on which the biscuit was baked

10. Roll up the roll together with the parchment. Cool it down .

11. Cream cheese mixed with powdered sugar and spread it on a cooled sponge cake, a little short of the edges

12. Lay out the kiwi and roll it neatly into a roll.

13. Transfer to foil or wrap in plastic wrap and send to the refrigerator to cool

Can be quickly cooled in the freezer for 1 hour

You can replace cream cheese with cottage cheese whipped with a blender with sour cream in a pasty state with the addition of powdered sugar but not sugar

I admit it's garlic, it's delicious with orange, but the roll the next day is very limp and becomes very wet, but I really liked it with kiwi