Sponge roll with strawberry jam and whipped cream
4 servings
60 minutes
Strawberry jam and whipped cream biscuit roll is a true embodiment of Italian sophistication. This airy dessert was born at the intersection of classic biscuit and the rich tradition of sweet fillings that Italian cuisine is famous for. The delicate dough, prepared with special attention to texture, serves as a base for juicy strawberry jam that soaks each layer and airy cream that adds lightness to the dessert. The taste is harmonious: the sweetness of the jam meets the creamy tenderness of the cream, creating a balanced delight. This roll is not just a dessert but a true decoration for any tea party, whether it's a cozy family evening or a celebration. The ease of preparation and magnificent result make it an ideal choice for those who want to gift themselves a piece of sweet Italian dream.
1
Preheat the oven to 180 degrees.
2
Now separate the eggs into yolks and whites.
3
Transfer the yolks to a bowl and add a cup (115 grams) of powdered sugar.
- Powdered sugar: 2 tablespoons
4
Beat the mixture with a mixer until it becomes fluffy and light yellow.
5
Add the sifted flour and mix again until the mixture is smooth.
- Wheat flour: 65 g
6
Then, in a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form and add them to the yolks, gently folding in the whites with a spatula using an up-and-down motion (do not mix them thoroughly, or you will ruin the batter. It should be fluffy and airy inside. This is the whole trick to making a delicious sponge cake).
- Chicken egg: 6 pieces
7
Take a standard baking tray. Line the pan with parchment paper, grease it with vegetable oil, and lightly sprinkle with flour.
8
Pour the dough onto the baking sheet and spread it evenly with a spatula.
9
Bake for 15–17 minutes in a preheated oven until golden brown.
10
Place a clean towel on the work surface, put a sheet of parchment paper on top, and sprinkle it with a little powdered sugar.
11
Immediately after taking the sponge cake out of the oven, flip it onto the prepared towel.
12
Carefully remove the top parchment paper on which the dough was baked.
13
Now roll the dough into a roll (so it gets used to its shape. If you roll it later, the dough may break).
14
Let it cool down. After that, roll it back out and spread jam on top.
- Jam: 300 g
15
Then cover with cream. The cream is prepared very quickly. Just whip heavy cream with 1-2 tablespoons of powdered sugar and a packet of stabilizer, if available, until fluffy. Roll the cake and sprinkle powdered sugar on top.
- Cream 35%: 250 ml
- Powdered sugar: 2 tablespoons
- Cream thickener Dr.Oetker: to taste
16