In a bowl, beat the egg yolks. Add sugar, vanilla extract and beat for 4-5 minutes.
In a separate bowl, whip the egg whites, sugar and salt until frothy. Use a spatula to add the egg whites to the egg yolk mixture in 2-3 sections while stirring gently until fully combined.
Sift in the flour and beat until smooth.
As a final step, add the sunflower oil, vanilla extract and milk and combine.
Place a baking sheet on a tray and pour the batter on it. Smooth out the top with a spatula.
Bake in a preheated oven at 170οC(340°F) for 10-12 minutes.
As soon as the cake is ready, cover it with a kitchen towel and allow to cool down.
For the mascarpone cream
In a bowl, add the mascarpone, cream cheese, vanilla extract, salt and powdered sugar and blend with a hand mixer until frothy.
When the mix forms firm peaks, add the heavy cream until frothy.
Assembling the roll
Spread a thin layer of SYLT LINGON organic lingonberry jam on the sponge cake.
Add the mascarpone cream over the jam.
Freeze for 20-30 minutes.
Gently roll it up and leave it in the freeze to chill for 3 hours.
Decorate the rest of the mascarpone cream with a piping tool.
To finish off, dust lightly with icing sugar and add some fresh fruit.
