First put 250 ml of milk in a small saucepan and stir in the 3 egg yolks, cornstarch, sugar and vanilla sugar. Now heat the pot over medium heat and bring the milk to the boil while stirring constantly.
After the vanilla cream has thickened, take the saucepan off the heat and pour the cream into another container so that it can cool down.
Preheat the oven to 180 ° C.
Separate the eggs and beat the egg whites with half of the sugar until stiff. In another bowl, stir the egg yolks, the remaining sugar and the vanilla sugar for approx. 2 - 3 minutes until the egg yolks have turned a pale color.
Now carefully fold in the egg whites with a spatula. Then stir in the melted butter. Mix the flour with the cocoa and sift into the dough in two to three swings and fold in again carefully.
Place the dough on a baking sheet lined with baking paper and smooth it out. Bake in the preheated oven on the middle rack for about 10 - 12 minutes.
Remove the still warm dough together with the baking paper from the tray, straighten the edges and brush with the vanilla cream. Now slowly roll up the sponge cake from the narrow side. The parchment paper serves as an aid here and the biscuit should still be warm, as this makes it easier to roll.
Wrap the roll in a kitchen towel and let it cool down. If you like, sprinkle with powdered sugar before serving.
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