• Mixing bowl

  • Whisk

  • Baking tray

  • Baking paper

  • Hand towel


  • Sponge

  • Beat the mix with the eggs and water to a fluffy batter.

    Grease the baking tray with butter and cover with baking paper.

    Also lubricate the baking paper well with butter, this will ensure that the biscuit rolls up better.

    Divide the sponge cake evenly on the baking tray.

    Bake in a preheated 210 ° C oven for 10 minutes.

    Let the sponge cake cool down after baking, on a dry towel under the inverted baking tray.

    By letting it cool down like this, the biscuit stays moist and will roll up better.

  • Finishing

  • Beat the whipped cream.

    Drizzle the sponge cake with liqueur, spread a layer of whipped cream and top with fruit.

    Roll up tightly, wrap in baking paper or cling film and let it solidify in the refrigerator.

    Remove the paper, spread the biscuit roll with whipped cream.

    Finish the with Christmas decorations of your choice.