1 basic sponge roll for roulades (see recipe)
3 ounces cream cheese at room temperature
1 cup sour cream
1/4 pound caviar
Prepare the sponge roll and have it ready. Combine the cream cheese and three tablespoons of the sour cream. Blend well and spread this over the sponge roll. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long. Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices and top each serving with a spoonful or so of the remaining sour cream. Top each serving with a dollop of caviar. Serve lukewarm or cold.