With all five eggs separate egg yolks from the whites. Add sugar to the yolks and mix them together.

Put buckwheat flour in a separate bowl, add baking powder and sliced tarragon. Mix it together.

Combine yolks with sugar and buckwheat flour with baking powder and tarragon.

In a separate container mix egg whites until soft peaks form.

Add the mixture to a mixture of yolks, flour and tarragon.

Carefully mix and pour the mass on the tray that was previously covered with baking paper.

Bake the sponge for 10 minutes at 200 ° C.

When you take the sponge out of the oven, cover it with a tea towel and turn it upside down so that it can be removed from the tray. Remove the baking paper and roll the sponge with the tea towel to its final shape. Wait for it to cool. When the sponge is cooled, unroll it and cover it with sour cream or other yummy stuffing and roll it back.

Let it rest in the refrigerator, preferably overnight, so that the taste and moisture of the stuffing absorb into the sponge.

Cut it to slices and serve with tarragon tea.