For the sponge cake, beat the egg whites with half of the sugar until stiff. Mix the other half of the sugar with the egg yolks until frothy. Put the stiff egg white on the yolk mixture and sieve the flour with starch over it, then fold in everything.
Spread the finished mixture evenly on a baking sheet lined with baking paper and bake for 5 minutes at 240 ° C in a preheated oven until golden brown. Then turn the bottom onto a wet tea towel and cover it with a wet tea towel to cool down.
When the cake has cooled down, spread the whipped cream with vanilla sugar and whipped cream on the cake and then spread the tangerines over it. Now just roll the whole thing up with the help of the tea towel, whether it is across or lengthways, it doesn`t matter. Put in a cool place.
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