Sponge cake roll with sour cream filling
Description
The recipe won't take much time. Follow all the steps listed below. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Beat the eggs with a mixer together with a pinch of salt at low speed.
- 2
Step 2
2. Gradually add 5 tablespoons of sugar and beat for 7-8 minutes until the mixture increases in volume 3-4 times and forms a fluffy foam.
- 3
Step 3
3. Then gradually add water, one spoon at a time, without turning off the mixer.
- 4
Step 4
4. Sift the flour 2-3 times in advance. Add it to the egg mixture in several batches. Gently mix with a spatula.
- 5
Step 5
5. Line a baking sheet with parchment paper, pour the batter onto it, and spread it evenly. Place in a preheated oven at 200°C for 15–20 minutes.
- 6
Step 6
6. Remove the hot biscuit from the baking sheet, transfer it to a towel, and roll it up in the towel.
- 7
Step 7
7. Add sugar to the sour cream and whip the cream with a mixer. For color, add a spoonful of jam. Then, for flavor, add a couple of spoons of dry milk, whip again, and finally add a cream thickener and mix well. Refrigerate for 10 minutes.
- 8
Step 8
8. Prepare the sugar syrup for soaking (let it simmer for 2-3 minutes). Cool and brush it onto the sponge cake, then spread and smooth the cream. Roll the sponge cake into a log again.
- 9
Step 9
9. After the roll has chilled for 2 hours, dust it with powdered sugar and serve.