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!
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Sponge:
Cream:
Instructions
  1. 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.
  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 22×18 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.
  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.
  6. 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.
  8. 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.
  10. The roll was small. If you will bake for the company, I advise you to increase the ingredients three times.
  11. Bon appetit.
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