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Sponge roll
It is not known for certain in which country the recipe for sponge roll was invented. Experts assume that it happened somewhere in Austria in the second half of the 19th century. Today, this delicious dessert is prepared in the kitchens of Europe, America and, of course, Russia. The main advantage of this dish is the ability to change the fillings.
How to cook Sponge roll
Step 1
Make the custard. Mix 150 ml of milk and 2.5 tbsp of flour in a deep container until smooth. Take a saucepan with a thick bottom, pour in the remaining milk, add sugar. Place the container on medium heat and bring to a boil, stirring constantly. Stir the milk and flour mixture into the milk and sugar until the cream thickens. Remove from the stove and cool to room temperature. Place the butter at room temperature in a blender bowl and beat well. Gradually add the custard, continuing to stir for another 4 minutes.
Step 2
Prepare the sponge cake for the roll. Separate the whites from the yolks. Cool the whites. Beat the cooled whites until thick foam forms. Transfer the yolks to a bowl, add sugar and beat until smooth. Gradually add flour, continuing to stir. Combine this mixture with the whipped whites. Stir. Line a baking sheet with parchment. Spread the quick sponge cake dough over the surface. Bake in an oven preheated to 190℃ for 15 minutes.
Step 3
Form a roll. Roll the still hot sponge cake into a roll together with the paper. Let it cool down to room temperature. Unroll the cooled cake. Remove the parchment. Apply a small amount of raspberry jam to the sponge cake and spread it in an even layer over the entire surface. Then put the custard on top. Roll the roll tightly. Remove excess cream from the edges.
Sponge roll - FAQ About Ingredients, Baking Time and Storage
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