Cherry sponge roll
Description
Perfectly pairs with tea and coffee. If you're interested, the baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
For the sponge cake, you need to separate the egg whites from the yolks. Rub the yolks with granulated sugar, and beat the whites with a mixer until stiff peaks form. Gently combine both mixtures. Add cocoa and sifted flour, then knead the dough.
- 2
Step 2
Pour the batter onto parchment paper, which must definitely be used to line the baking sheet. Bake the sponge cake for 20 minutes until fully cooked.
- 3
Step 3
For the cream, you need to whip heavy cream with powdered sugar at the slowest speed of the mixer; otherwise, the cream may separate and the cake filling will be ruined.
- 4
Step 4
Once the baked sponge cake has cooled, spread the cream over it. Smooth it evenly over the entire cake layer using a spatula or an ordinary spoon.
- 5
Step 5
Place cherries on the biscuit. First, remove the pits and soak the cherries in rum for half an hour, then drain off the excess liquid. Roll up the dough with the filling into a roll and refrigerate for several hours.