Gluten-free sponge cake roll (soft as a cobweb)

1. Beat the egg whites until stiff. Beat the egg yolks with powdered sugar until foamy. Mix the cake mix by hand and add stiff egg whites.

2. Pour the dough onto a tray lined with baking paper and bake at 180°C for 10 minutes.

3. Immediately after baking, remove the baking paper, roll up and let cool.

4. We can divide the roll into 2 parts. Spread one part with jam and the other with chocolate-nut cream. Sprinkle with powdered sugar and cut.