Roll "5 spoons"
12 servings
90 minutes
The '5 spoons' roll is a refined dessert of European cuisine that captivates with its lightness and tenderness. The name reflects the simplicity of its preparation since the key ingredients—flour, sugar, butter—are added in exactly five spoons each. This recipe draws inspiration from traditional sponge rolls but gains a special zest thanks to the refreshing orange cream. The light citrus aroma and subtle notes of white chocolate make it an exquisite treat perfect for evening tea or festive tables. The sponge is soft and delicate with light air bubbles, while the cream is silky with a pleasant tanginess. The finished roll becomes even tastier after cooling as it absorbs flavors and textures. The powdered sugar on the surface adds extra elegance to this delicate dessert, making it ideal for cozy home evenings as well as formal events.
1
Prepare all the products.
2
For the cream, separate the yolks from the whites of 2 eggs, set the whites aside.
- Chicken egg: 7 pieces
3
Zest 1 orange.
- Oranges: 3 pieces
4
Grind 50 grams of sugar with a spatula and zest in a thick-bottomed saucepan.
- Sugar: 125 g
5
Add starch and 2 yolks to the sugar, mix.
- Cornstarch: 20 g
- Chicken egg: 7 pieces
6
Squeeze 300 ml of orange juice.
- Oranges: 3 pieces
7
Add a little orange juice to the saucepan and mix well.
- Oranges: 3 pieces
8
Add the remaining juice, place the saucepan on medium heat, and heat the mixture to 80 degrees while stirring constantly until thickened, do not boil. Strain the hot mixture into a bowl through a sieve to remove the zest.
9
Add butter and white chocolate to the hot mixture, stirring with a spatula until the butter and chocolate melt.
- Butter: 50 g
- White chocolate: 50 g
10
Add cream cheese and blend the cream with an immersion blender to avoid lumps.
- Cream cheese: 50 g
11
Cover the cream with plastic wrap, refrigerate for at least 3 hours.
12
For the sponge cake, separate 5 eggs into whites and yolks.
- Chicken egg: 7 pieces
13
Whip the egg whites with 5 tablespoons of sugar and a pinch of salt until soft peaks form.
- Sugar: 125 g
- Salt: pinch
14
Combine the yolks with vegetable oil and mix until smooth.
- Vegetable oil: 5 tablespoon
15
Sift the flour and mix it with the baking powder.
- Wheat flour: 5 tablespoon
- Baking powder (raising agent): 1 teaspoon
16
Add the yolk-butter mixture to the whipped egg whites and gently fold with a spatula.
17
Add flour with baking powder carefully, mixing the dough with a spatula from bottom to top.
18
Spread the dough on a baking sheet lined with parchment and bake for 15 minutes at 180 degrees.
19
Remove from the oven, cover with parchment, flip over, remove the parchment, let cool.
20
Spread cream on the biscuit, roll it into a roll, wrap it in plastic wrap, and refrigerate for 2 hours.
21
Trim the edges of the roll. Serve dusted with powdered sugar.
