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180 g powder sugar
120 g flour
30 g cocoa
6 eggs
5 tablespoons water
1 sachet vanilla sugar
1 teaspoon baking powder r
1 cup whipping cream for the filling
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Whisk sugar, yolks, warm water and vanilla sugar until fluffy. Sift the cocoa, blend flour with baking powder, beat the egg whites until very stiff and fold all in the yolk mixture. Line parchment paper on a baking tray, brush mixture onto the tray; preheat the oven and bake at 200° C upper and lower heat for about 10 minutes. Take it out and turn upside down. Roll in with the paper and cool. Unroll cake, whip the cream, fill it with the cream, discard the paper and sprinkle with caster sugar.

Tip:
Sponge cakes can easily be filled with various creams or jams and iced with many frostings.