Ingredients
Sponge:
- 80 gram Flour wheat / Flour
- 4 pieces Chicken eggs C1
- 60 gram Sugar 50+10
- 50 milliliters Vegetable oil
- 1 pack Vanilla sugar
- 65 milliliters Milk
- Salt
Cream:
- 250 milliliters Cream (20%)
- 1 piece Chicken egg C1
- 2 tablespoons Flour wheat / Flour starch
- 150 gram Sugar
- 1 pack Vanilla sugar
- 180 gram Butter the fat content of 82.5%
Instructions
- 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.
- 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.
- Then pour in the milk in several steps, beat with a mixer. Pour in the sifted flour, beat with a mixer at low speed.
- 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".
- The sponge dough turns out to have a filling consistency, not thick.
- 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.
- Cover the slightly cooled biscuit with a clean sheet of baking paper, turn it over with a quick movement, carefully separate the paper.
- Put the sponge cake on the baking paper with the clean side, roll it into a not tight roll, cool completely.
- Mix sour cream, chicken egg, vanilla sugar, granulated sugar, flour (can be replaced with starch) until smooth.
- 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.
- Beat the butter, continuing the whipping process, add portions to the custard base. The cream turns out to be thick in consistency.
- 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.
- Enjoy your tea.