Immediately pour the vanilla pudding from the pot into a waiting bowl, making sure that none of the dark coating that may be stuck to the bottom of the pot is transferred into the pudding.
Cover the vanilla pudding with foil and let it cool.
Take the intended amount of butter out of the refrigerator in good time and store it in the kitchen until needed.
Brush the large baking tray from the oven thinly with a little oil or water and line the tray with baking paper.
Preheat the oven to 190°C.
For the Swiss roll:
Put 4 eggs separately into two different mixing bowls.
Mix the egg whites with a pinch of salt using the stirring rods of an electric hand mixer to form firm egg whites.
Mix the flour, baking powder and cocoa powder well.
Immediately stir the egg yolks together with 2 tablespoons of hot water using the stirrers until foamy.
Add the sugar in two stages and continue stirring until a fluffy, light, foamy egg/sugar mixture is formed. Turn off the mixer and continue working with a manual mixing spoon or whisk.
Sift the flour mixture through a sieve onto the airy mixture and use a mixing spoon to create a loose sponge cake dough together with the firm egg whites. Do not stir too much, but fold in the flour mixture more than stirring until no flour residue is visible.
Place the sponge cake dough all at once on the paper-lined baking tray and spread it evenly over the tray and quickly place it in the middle of the oven preheated to 190 ° C.
Bake the sponge cake base at 190 ° C with top/bottom heat for approx. 10 – 12 minutes, depending on the condition of the oven, to form a soft sponge cake base.
During this time, place a cotton kitchen towel (without detergent or fabric softener residue) in hot water, squeeze well and spread out on a work surface.
Take the finished baked hot sponge cake base out of the oven and quickly turn it out onto the wet tea towel with the paper facing upwards. Immediately remove the baking paper that was baked with it and roll up the still warm sponge cake over the long side to form a loose sponge cake and leave it covered with the wet kitchen towel for 1 – 2 minutes.
Remove the kitchen towel and let the Swiss roll cool completely on a wire rack at room temperature.
For the vanilla cream filling.
Mix the softened butter in a mixing bowl using the paddles of an electric hand mixer until well foamy.
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