Print Recipe
 A Good Sponge for Sweet Roll Recipe
I invite you to prepare a sponge roll with cream for a festive tea party, and with jam - for everyday gatherings with the family!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Sponge:
Cream:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Sponge:
Cream:
Instructions
  1. Divide the eggs into whites and yolks. Beat the sugar-free proteins to soft peaks, then in several steps introduce 50 g of sugar and beat until stable peaks. Postpone.
    Divide the eggs into whites and yolks. Beat the sugar-free proteins to soft peaks, then in several steps introduce 50 g of sugar and beat until stable peaks. Postpone.
  2. Add a pinch of salt and 10 g of sugar to the yolks, whisk into a light and fluffy mass. Pour in vegetable oil in several steps, beat with a mixer.
    Add a pinch of salt and 10 g of sugar to the yolks, whisk into a light and fluffy mass. Pour in vegetable oil in several steps, beat with a mixer.
  3. Then pour in the milk in several steps, beat with a mixer. Pour in the sifted flour, beat with a mixer at low speed.
    Then pour in the milk in several steps, beat with a mixer. Pour in the sifted flour, beat with a mixer at low speed.
  4. In several steps, mix the whipped whites with the yolk-flour mixture by the method "from top to bottom", "from the edges to the center".
    In several steps, mix the whipped whites with the yolk-flour mixture by the method "from top to bottom", "from the edges to the center".
  5. The sponge dough turns out to have a filling consistency, not thick.
    The sponge dough turns out to have a filling consistency, not thick.
  6. The size of the baking sheet is 40x30 cm. Bake the sponge cake on a baking sheet covered with baking paper. bake in a preheated 170-180°C oven for about 20 minutes. Readiness is determined by a dry chip or lightly pressing a finger into the center - the finger should not fall into the dough.
    The size of the baking sheet is 40x30 cm. Bake the sponge cake on a baking sheet covered with baking paper. bake in a preheated 170-180°C oven for about 20 minutes. Readiness is determined by a dry chip or lightly pressing a finger into the center - the finger should not fall into the dough.
  7. Cover the slightly cooled biscuit with a clean sheet of baking paper, turn it over with a quick movement, carefully separate the paper.
    Cover the slightly cooled biscuit with a clean sheet of baking paper, turn it over with a quick movement, carefully separate the paper.
  8. Put the sponge cake on the baking paper with the clean side, roll it into a not tight roll, cool completely.
    Put the sponge cake on the baking paper with the clean side, roll it into a not tight roll, cool completely.
  9. Mix sour cream, chicken egg, vanilla sugar, granulated sugar, flour (can be replaced with starch) until smooth.
    Mix sour cream, chicken egg, vanilla sugar, granulated sugar, flour (can be replaced with starch) until smooth.
  10. Whisk the cream with constant stirring: in a water bath or in a bowl with thick walls with a non-stick coating over low heat. Cool to room temperature.
    Whisk the cream with constant stirring: in a water bath or in a bowl with thick walls with a non-stick coating over low heat. Cool to room temperature.
  11. Beat the butter, continuing the whipping process, add portions to the custard base. The cream turns out to be thick in consistency.
    Beat the butter, continuing the whipping process, add portions to the custard base. The cream turns out to be thick in consistency.
  12. Lubricate the cooled sponge cake with cream (if there is no time - just thick jam with sourness), roll into a roll, trim the edges, decorate the top of the roll to your liking or sprinkle with powdered sugar.
    Lubricate the cooled sponge cake with cream (if there is no time - just thick jam with sourness), roll into a roll, trim the edges, decorate the top of the roll to your liking or sprinkle with powdered sugar.
  13. Enjoy your tea.
    Enjoy your tea.
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