Sponge Roll with Meringue Cream
Description
The pastry is prepared simply and quickly. A sponge roll with meringue cream is a real lifesaver when you need to quickly make something for tea. It turns out to be an extraordinarily tasty and beautiful homemade pastry. Cook quickly and simply; in the step‑by‑step recipe I will tell you how to do it. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a mixing bowl, crack the eggs, add 80 grams of sugar, a pinch of salt, and whisk into a fluffy foam.
- 3
Step 3
Add vanilla sugar and baking powder to the flour.
- 4
Step 4
Add the flour in small portions to the beaten eggs while continuing to whisk.
- 5
Step 5
Place the dough on a baking parchment sheet, smooth it out, and bake for 10–15 minutes at 180 °C. While the sponge cake is still hot, it is best to remove it from the parchment immediately; this is easy to do by placing the finished sponge cake onto a damp cloth.
- 6
Step 6
Spread the sponge cake with apricot jam.
- 7
Step 7
Roll the sponge cake into a log, let it cool to room temperature.
- 8
Step 8
For the cream, beat 2 egg whites and 120 grams of sugar, add a teaspoon of lemon juice.
- 9
Step 9
Whisk the egg whites with sugar until stiff peaks form.
- 10
Step 10
Spread the egg‑white cream onto the sponge cake, leaving a 2‑centimeter margin from the edges, so that the cream does not spill over the edges of the roll when rolled.
- 11
Step 11
Roll it up again to set the shape; it's best to place it in the refrigerator during this time.
- 12
Step 12
Trim the edges of the roll, and if desired, dust with powdered sugar.
- 13
Step 13
The roll is ready. You can invite your family for tea! The dessert turned out very tasty and delicate, simply bliss!