Sponge cake roll
Description
Delicious pastry for the whole family. Prepare the sponge cake according to the recipe, but choose the filling to your taste. This time I used brewed coffee for soaking, but you can also try rum or brandy. With this recipe, the roll tastes similar to tiramisu—very delicious. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Crack the eggs into a bowl, add a pinch of salt, and start whisking at a low speed. Increase the speed so the eggs begin to turn into a foam.
- 2
Step 2
2. Without stopping the mixer, gradually add the sugar in parts. A thick, stable foam should form. Then gradually add 5 tablespoons of water and continue mixing with the mixer.
- 3
Step 3
3. Sift the flour into the batter in several batches. Mix the batter gently with a spoon or spatula in one direction.
- 4
Step 4
4. Transfer one-third of the prepared dough into another container. Add a little water to the cocoa powder in a cup and mix until it reaches a sour cream-like consistency. Then combine the cocoa mixture with one-third of the dough.
- 5
Step 5
5. Line a baking sheet with parchment paper. Place the white dough on it and spread it evenly, then drop spoonfuls of the chocolate dough on top. Using a fork or wooden stick, create swirls. Bake in the oven at 200 degrees for 20-25 minutes.
- 6
Step 6
6. While the sponge cake is still hot, roll it up into a log with the marbled side facing outward. Transfer the sponge cake onto parchment paper or a tea towel and roll it up into a log.
- 7
Step 7
7. Spread the bottom side of the sponge cake with your chosen soaking syrup and your favorite cream. For the soaking syrup, I used brewed coffee, and for the cream — whipped cream mixed with sweetened condensed milk using a mixer. Roll the sponge cake back into a roulade.
- 8
Step 8
8. That's it, you can start enjoying the dessert!