Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, adding sugar. Stir in egg yolks. Mix flour, starch and baking powder and fold into the mixture. Line baking tray with baking paper. Spread the mixture evenly on top. Sprinkle the sponge cake with half of the almonds and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes.
Remove the sponge cake from the oven and turn out onto a tea towel sprinkled with sugar. Remove the baking paper. Roll up the sponge cake from the long side with the cloth and chill. Whip the cream until stiff, adding vanillin sugar and cream firming agent. Unroll sponge roll and spread with plum jam. Spread the cream on top and leave a margin of about 1 cm at the outer/upper end. Roll w
15 minutes waiting time