Sponge cake roll
Description
Baked goods on a sponge cake base are always exceptionally tender, and this roll is no exception. In addition to the sponge cake layer, the "Mimosa" roll becomes especially airy thanks to the custard buttercream, which is very aromatic thanks to lemon juice and zest. This roll is perfect with a cup of tea or cocoa. If desired, you can prepare a thicker or thinner cream depending on how long you cook it. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Mix the milk with the butter, bring to a boil, and remove from the heat. Combine the eggs with the yolks, sugar, and vanilla sugar. Beat with a mixer for 4-5 minutes until light and fluffy.
- 2
Step 2
2. Sift the flour together with the baking powder and salt. Add the flour mixture to the egg mixture in small portions. Mix three tablespoons of the batter with the milk-butter mixture and gently add it to the main batter.
- 3
Step 3
3. Evenly spread the dough on the baking paper and place in a preheated oven at 190 degrees for 10-12 minutes, until lightly golden.
- 4
Step 4
4. Prepare the cream: mix lemon juice with water, sugar, lemon zest, and butter, and bring to a boil. Beat the eggs until smooth and slowly pour the boiling mixture into them in a thin stream.
- 5
Step 5
5. Return to the saucepan and place over low heat. Constantly stirring, cook the cream for five minutes until it thickens. Transfer the cream to a clean bowl, cool to room temperature, stirring occasionally.
- 6
Step 6
6. Remove the top crust from the sponge cake. Cut off 1/4 of the sponge cake along the longer side and trim the edges. Spread 3/4 of the cream onto the sponge cake and roll it up into a roll.
- 7
Step 7
7. Cover the roll with the remaining cream. Cut the reserved piece of sponge cake into small cubes and sprinkle them over the roll. Place the roll in the refrigerator for 1 hour.