Sponge cake roll with creamy milk filling
Description
Homemade pastry for tea. The creamy milk filling is perfect for sponge cakes, but that doesn't mean it can only be used as a cake layer. In this recipe, the buttercream in the roll not only enhances the flavor but also helps the roll hold its shape, as butter-based cream sets beautifully. You can add some nuts or lemon zest to the finished cream to make the taste more interesting. Below you'll learn how to prepare it. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Prepare the sponge cake: beat the eggs with a mixer. Without stopping, gradually add sugar and continue beating until thick, white foam forms. Add softened butter at room temperature.
- 2
Step 2
2. Add the sour cream and beat until smooth. Sift in the flour and baking powder, and mix the batter with a spatula. Grease the baking sheet with butter and line it with parchment paper.
- 3
Step 3
3. Evenly pour the batter onto a baking sheet and bake in a preheated oven at 200 degrees Celsius for 12–15 minutes. Prepare the cream: using a mixer, beat the room-temperature butter with sugar or powdered sugar. Add crushed nuts if desired.
- 4
Step 4
4. When the mixture becomes smooth, add the flour. Gradually pour in the room-temperature milk in a thin stream. Using the mixer at its highest speed, beat the cream until it becomes light and fluffy and turns white.
- 5
Step 5
5. Let the finished sponge cake cool slightly and trim the edges. Transfer the sponge cake onto a towel and, together with the towel, roll it up into a log. Leave for 20 minutes.
- 6
Step 6
6. Unroll the cake, generously spread it with cream, and roll it up again. Place it on a flat plate and decorate with the remaining cream, dough crumbs, and nuts. Refrigerate the cake for 2 hours.