Sponge roll with jam and butter cream
10 servings
30 minutes
The biscuit roll with jam and cream is the embodiment of tenderness and lightness. This dessert, with European roots, consists of a thin, light sponge soaked in aromatic jam and complemented by fluffy cream. During preparation, the dough is whipped to an airy structure and then baked in a thin layer that easily rolls up after baking. The jam filling adds a fruity tartness while the cream gives the dish a velvety softness. This roll is perfect for festive tea parties or as a refined finish to a meal. Its simplicity makes it accessible even for novice cooks, while the combination of flavors can delight even the most discerning gourmets.
1
Whisk 3 eggs with 150 g of fine sugar for 5-7 minutes (very important for getting a truly airy sponge cake)
- Chicken egg: 3 pieces
- Sugar: 150 g
2
Mix flour with baking powder and vanillin (lately I only use 00 flour, light and airy - all products made with it are simply delightful)
- Wheat flour: 150 g
- Baking powder: 1 tablespoon
3
Combine the whipped mixture with the flour mixture.
- Wheat flour: 150 g
4
Place parchment paper on the baking sheet and pour the batter in a layer no more than 0.5 cm thick. Put it in a preheated oven at 180 degrees and bake for 15-20 minutes (check readiness with a match).
5
Roll the hot dough into a log with the paper
6
Prepare the filling. You can take whatever you like. I really love the combination of plum or strawberry jam and whipped cream.
7
Whip the cream with sugar into a fluffy foam.
- Cream 25%: 200 ml
- Sugar: 150 g
8
Unroll the cooled roll, separate it from the paper, cover the dough first with jam, then with cream, and carefully roll it back. For decoration, sprinkle with powdered sugar.
- Jam: 150 g
- Cream 25%: 200 ml