The oven immediately turn on to heat up to 220 degrees. Proteins separated from the yolks. In a large bowl, beat gelchi with 90 g sugar and honey. Add vanilla essence or vanilla. Beat until OSVETLENIE mass, about 10 minutes.

Separately, beat egg whites with remaining sugar until soft peaks form.

Gently mix beaten egg yolks with the protein, mixing both mass flowing turning movements.

In two add to the egg mass sift the flour.

Stir gently until smooth...

Put the dough on a baking sheet, covered with baking paper and flatten. I have size tray 40x30 cm

Bake in preheated oven for 5-6 minutes. Get the pan from the oven and immediately spread the sponge cake with the paper on your work surface. Next, sprinkle the cake with sugar (we do it only to film in the future is not stuck to the cake!) and cover immediately with cling film in contact with the entire surface of the sponge, including the edges! This will enable it to retain moisture and not to break when twisting, roll... let it cool down... it will take quite a bit of time from 10 to 15 minutes.

Meanwhile, chocolate paste, gently heat until the acquisition of its softer consistency. This can be done in the microwave, I put a jar of chocolate paste in a saucepan with water and slightly heated on a fire. Remove foil and use the brush to remove excess sugar from the surface of the cake, then add chocolate paste.

Roll roll, helping himself baking paper, which has a biscuit. Actually, the roll you can almost immediately bring to the table. But, in this case, when cutting, it may slightly lose its shape, because the sponge cake is very tender and moist...

And you can wrap the loaf in foil and put it in some time in the fridge (at least 30 minutes). After that roll when cutting holds its shape.

Before serving you can sprinkle the roll with powdered sugar.