Sponge Roll with Poppy Seeds
Description
To make the roll truly delightful in taste, you need to allow the “maturation” time. Do not try to remove the parchment from the freshly baked sponge cake. First, it will come off together with the batter; second, you will damage the structure. If you don’t have jam or preserves, you can substitute condensed milk, custard cream, or buttercream, but in the same proportions as the jam.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Separate the egg yolks from the whites. Put the whites in the refrigerator. Add sugar and vanilla to the yolks. Beat until the mixture becomes pale.
- 3
Step 3
Add flour with baking powder to the beaten yolks with sugar. Beat.
- 4
Step 4
Take the egg whites out of the refrigerator and whisk them into a fluffy foam.
- 5
Step 5
Combine the two mixtures using a spatula. Mix the egg whites into the dough very well.
- 6
Step 6
The dough is ready for baking.
- 7
Step 7
Line the pan or baking sheet with parchment and pour the batter. Preheat the oven to 180 degrees. Bake the sponge for 15 minutes.
- 8
Step 8
The sponge cake is ready.
- 9
Step 9
Transfer the sponge cake onto a towel and, without removing the parchment, tightly roll it into a roll. Leave it in this form until completely cooled. About 3 hours.
- 10
Step 10
Cook the poppy seed filling. Grind the poppy seeds in a coffee grinder. Transfer to a saucepan, add 50 ml of water and simmer until the liquid completely evaporates. Cool and mix with jam.
- 11
Step 11
After the time is up, unfold the roll, remove the parchment, spread the filling.
- 12
Step 12
Roll it up again into a log, wrap it in parchment, and let it rest for 8 hours.
- 13
Step 13
When the time is up, remove the parchment from the roll and dust with powdered sugar.
- 14
Step 14
Slice the roll into portions and serve at the table.
- 15
Step 15
Ready. Serve at the table.