Sponge roll
8 servings
90 minutes
Classic sponge cake is a universal base for all sorts of desserts, including rolls. The recipe does not specifically indicate the origin of the jam, which serves as a filling here - and all because the jam can be anything: apple , berry, or citrus.
1
Separate the whites from the yolks.
2
In a clean and dry mixing bowl, beat the egg whites, gradually adding 90 grams of sugar, until stiff peaks form.
- Chicken egg: 6 pieces
- Sugar: 160 g
3
In another bowl, whisk the yolks with the remaining sugar and vanilla extract until the sugar is fully dissolved and the mixture is pale.
- Chicken egg: 6 pieces
- Sugar: 160 g
- Vanilla extract: 0.5 teaspoon
4
Add water to the yolks and whisk for another minute.
- Water: 25 ml
5
Fold half of the whipped egg whites into the yolks using a silicone spatula. Move the spatula from bottom to top to maintain the airiness of the whites.
- Chicken egg: 6 pieces
6
Sift the flour, add the baking powder, and mix with the egg mixture, moving from bottom to top, until homogeneous.
- Wheat flour: 120 g
- Baking powder (raising agent): 1 g
7
Pour in the vegetable oil and mix the dough until smooth.
- Vegetable oil: 60 ml
8
Add the remaining egg whites and gently fold them in.
- Chicken egg: 6 pieces
9
Line a 29x39 cm baking pan with parchment paper. Spread the dough on it and smooth it out. Place in an oven preheated to 180 degrees for 25-28 minutes.
10
Remove the baked sponge from the oven and let it cool in the mold to 36–37 degrees (that is, to body temperature).
11
Remove the sponge from the mold along with the paper, and trim the uneven edges. On one of the short edges of the sponge, make three longitudinal cuts, leaving 1 cm from the edge. There should also be a distance of 1 cm between the cuts.
12
Grease new parchment or silicone baking mat with vegetable oil, place it on the biscuit oil side down and flip the biscuit. Carefully remove the paper from the biscuit. Cut the second short edge of the biscuit (not the one that was cut) at an angle.
13
Spread the jam on the biscuit, evenly distributing it over the entire surface.
- Jam: 200 g
14
Roll up a tight roll starting from the side with three cuts. Use the sheet with the biscuit to help, and the roll should end up inside the parchment. Secure the roll in the parchment with tape or string and leave it for 20 minutes.
15
Remove the roll from the parchment and serve.
