Whole Grain Sponge Cake Roulade

Preheat oven to 410 °F (210 °C).

Mix the honey, egg yolks, and lemon zest until creamy and then mix in the melted butter.

Slowly mix in the whole wheat flour.

Beat the egg whites to stiff peaks with a pinch of salt and carefully fold into the mixture.

Line a baking sheet with parchment paper and spread the batter on it about ½ in (1 cm) thick.

Bake for about 10 minutes.

Remove and overturn onto a cloth.

Carefully pull off the parchment paper.

Roll up the cake while it is still warm and let it cool.

Unroll and brush with apricot marmalade.

Roll up again and let cool completely.