Step-by-Step Instructions
Step 1: Prep and Whip
Preheat your oven to 180°C. Line a rectangular baking tray with high-quality baking paper or parchment. Separate your egg whites and yolks into two clean bowls. Whisk the egg whites until they form stiff peaks.
Step 2: Mix the Batter Base
In the bowl with the egg yolks, add 2 tablespoons of sweetener, ½ teaspoon of vanilla extract, and 2 tablespoons of the fat-free quark. Whisk together until smooth and well combined.
Step 3: Fold Gently
Carefully fold the whipped egg whites into the yolk mixture. Use a spatula and a gentle “figure-eight” motion to ensure you don’t deflate the air in the whites, keeping the sponge light and airy.
Step 4: Bake the Sponge
Spread the mixture evenly onto your prepared baking tray. Bake for approximately 15 minutes, or until the top is golden brown and springs back slightly to the touch.
Step 5: Create the Creamy Filling
While the sponge is baking, prepare the filling. In a clean bowl, mix the remaining 2 tablespoons of quark, 2 tablespoons of sweetener, and ¼ teaspoon of vanilla extract until creamy.
Step 6: Roll and Serve
Allow the baked sponge to cool completely. Once cooled, carefully turn it upside down onto a clean surface and gently peel away the baking paper. Spread the vanilla quark filling evenly over the sponge, then scatter the fresh raspberries on top. Roll the sponge up tightly from the short end, slice, and enjoy!
Baking Tip: If you find the sponge is sticking, lightly dust your countertop or a fresh sheet of parchment paper with a tiny dusting of sweetener before flipping the cake to prevent any tearing.