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Print Recipe
Roll of White Sponge Cake Recipe
Roll of white biscuit, baked for the first time. It was interesting: it will turn out or not, what will taste and color... it turned out to be both white and delicious, with cheese and cream and a strawberry note. Well, I have a classic roll in my collection, with Apple flowers, orange zucchini, mint leaves, green, vortex, and now I can safely say that there is a White one!
Cook Time 30 minutes
Servings
Ingredients
Sponge:
Cream:
Cook Time 30 minutes
Servings
Ingredients
Sponge:
Cream:
Instructions
  1. Biscuit: Mix the milk with the butter, add the flour sifted with starch and mix again.
    Biscuit:
Mix the milk with the butter, add the flour sifted with starch and mix again.
  2. Whisk the whites into a fluffy foam. Without ceasing to whisk in three steps, enter the sugar and whisk until it is completely dissolved.
    Whisk the whites into a fluffy foam. Without ceasing to whisk in three steps, enter the sugar and whisk until it is completely dissolved.
  3. Put 3 tablespoons of meringue in the dough. Mix and add to the rest of the protein mix with a spatula from the bottom up and in a circle. Lay the dough on a baking sheet 22x18 cm covered with baking paper Bake in a preheated 150"C oven for 7-8 minutes.
    Put 3 tablespoons of meringue in the dough. Mix and add to the rest of the protein mix with a spatula from the bottom up and in a circle.
Lay the dough on a baking sheet 22x18 cm covered with baking paper
Bake in a preheated 150"C oven for 7-8 minutes.
  4. Ready to cool the biscuit on the grill. Cover with a towel.
    Ready to cool the biscuit on the grill. Cover with a towel.
  5. Cream: Mash cream cheese with sugar and lemon juice. Whisk cream with sugar until stable peaks. Combine with the cheese mass. Cool in the refrigerator for 30 minutes.
    Cream:
Mash cream cheese with sugar and lemon juice. Whisk cream with sugar until stable peaks. Combine with the cheese mass. Cool in the refrigerator for 30 minutes.
  6. Use a brush to apply a thin layer of jam to the sponge cake, in my case, strawberry puree.
    Use a brush to apply a thin layer of jam to the sponge cake, in my case, strawberry puree.
  7. Set aside 3 tbsp cream (for decoration). Apply the rest evenly on the sponge cake.
    Set aside 3 tbsp cream (for decoration). Apply the rest evenly on the sponge cake.
  8. Roll the sponge cake.
    Roll the sponge cake.
  9. Wrap in baking paper with candy and put in the refrigerator for a couple of hours. Decorate the finished roll with the remaining cream and sprinkle with dry strawberry crumbs.
    Wrap in baking paper with candy and put in the refrigerator for a couple of hours.
Decorate the finished roll with the remaining cream and sprinkle with dry strawberry crumbs.
  10. The roll was small. If you will bake for the company, I advise you to increase the ingredients three times.
    The roll was small. If you will bake for the company, I advise you to increase the ingredients three times.
  11. Bon appetit.
    Bon appetit.

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