The sponge:

1. Preheat the oven to 210 °C top/bottom heat.
2. Beat the eggs with sugar and a pinch of salt for approx. 10 minutes until pale and creamy.
3. Sift the flour and carefully fold in with a spatula until no more lumps are visible.
4. Divide the finished sponge batter evenly among 5–6 small bowls.
5. Tint them in rainbow colors with Colour Mill Aqua colors (fold in carefully).
6. Fill each color into a small piping bag or freezer bag with the tip cut off.
7. Pipe a rainbow pattern onto a baking sheet lined with parchment paper.
8. Bake for 9 minutes, remove from the oven immediately, turn out onto a clean kitchen towel and peel off the parchment paper.
9. Place a second towel on top, turn it out again – so the rainbow pattern ends up on the outside – and loosely roll it up. Let cool completely.

The cream:

1. Whip the cream with the cream stabilizer until stiff.
2. Mix the quark with powdered sugar, vanilla extract and lemon zest.
3. Fold in the cream, chill in the fridge for 15 minutes.
4. Set aside about 6–7 tbsp of cream for decorating.
5. Fold the Bakeable Funfettis into the remaining cream.

Finishing:

1. Carefully unroll the sponge and spread with the cream.
2. Roll it up from the short side.
3. Decorate with the remaining cream and Happy Sprinkles! 🌈