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 Sponge Roll "Hurricane" Recipe
A delicate, light and airy sponge roll... what else do you need to complete the festive dinner?.. or just relax over a cup of tea with friends or a book... I invite you ...)))
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
For the dough:
For the cream:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
For the dough:
For the cream:
Instructions
  1. Milk is heated to a hot state and mixed with vegetable oil.
    Milk is heated to a hot state and mixed with vegetable oil.
  2. Divide the chicken eggs into whites and yolks. One by one, stir the egg yolks with the milk-butter mixture.
    Divide the chicken eggs into whites and yolks. One by one, stir the egg yolks with the milk-butter mixture.
  3. Then mix flour (100 g) with starch (20 g)
    Then mix flour (100 g) with starch (20 g)
  4. The result is a thin dough. Divide the dough in half. Pour separately weighed 10 g of vegetable oil into one part of the dough and sift cocoa powder. Mix everything well.
    The result is a thin dough. Divide the dough in half. Pour separately weighed 10 g of vegetable oil into one part of the dough and sift cocoa powder. Mix everything well.
  5. In the second part of the dough, sift separately weighed 40 g of flour.
    In the second part of the dough, sift separately weighed 40 g of flour.
  6. Beat the egg whites to steady peaks. Half of the whipped proteins are introduced into the dark dough.
    Beat the egg whites to steady peaks. Half of the whipped proteins are introduced into the dark dough.
  7. And the remaining half – in a light dough.
    And the remaining half – in a light dough.
  8. Mix very carefully, with folding movements, just as we usually knead sponge dough.
    Mix very carefully, with folding movements, just as we usually knead sponge dough.
  9. Cover the baking sheet with baking paper. It is best to take siliconized paper, so the biscuit will be easier, after baking it will move away from it. Spread the light dough, and then spread the dark dough very carefully on top.
    Cover the baking sheet with baking paper. It is best to take siliconized paper, so the biscuit will be easier, after baking it will move away from it. Spread the light dough, and then spread the dark dough very carefully on top.
  10. We try to distribute the dough so that the light dough is completely covered with chocolate. Then, with the back of a tablespoon, mix the layers in a zigzag pattern, starting from one corner. First from top to bottom, and then from right to left. At the end, we hit the baking sheet on the table several times to align the top. Put in a preheated oven to 165 ° C. The biscuit is baked for 25-30 minutes, although the time will depend very much on the oven itself. Readiness is determined using a wooden stick – from the center of the biscuit it should come out clean, without traces of dough.
    We try to distribute the dough so that the light dough is completely covered with chocolate. Then, with the back of a tablespoon, mix the layers in a zigzag pattern, starting from one corner. First from top to bottom, and then from right to left. At the end, we hit the baking sheet on the table several times to align the top. Put in a preheated oven to 165 ° C. The biscuit is baked for 25-30 minutes, although the time will depend very much on the oven itself. Readiness is determined using a wooden stick – from the center of the biscuit it should come out clean, without traces of dough.
  11. Place the freshly baked biscuit on the grill, separate the paper from the edges and leave to cool for 5-10 minutes. Cover with a clean sheet of paper and turn it over. Carefully separate the baking paper. Cut about 1 cm from all sides. Cover with the paper on which we baked the biscuit, and roll it into a roll. And leave to cool. While the biscuit cools down, you can do the cream. For the cream, whisk the cream to steady peaks. Add the boiled condensed milk and mix again.
    Place the freshly baked biscuit on the grill, separate the paper from the edges and leave to cool for 5-10 minutes. Cover with a clean sheet of paper and turn it over. Carefully separate the baking paper. Cut about 1 cm from all sides. Cover with the paper on which we baked the biscuit, and roll it into a roll. And leave to cool. While the biscuit cools down, you can do the cream. For the cream, whisk the cream to steady peaks. Add the boiled condensed milk and mix again.
  12. To beat the condensed milk until smooth, you need to mix the condensed milk with a small portion of whipped cream in a separate container with a mixer, and then add the rest of the cream. I also like a little sprinkling of condensed milk. Carefully unwrap the biscuit, take out the paper that we put inside the biscuit, and carefully pour the sponge cake with cream. Roll it into a roll again, wrap it in a film and send it to the refrigerator for 1.5 hours to solidify.
    To beat the condensed milk until smooth, you need to mix the condensed milk with a small portion of whipped cream in a separate container with a mixer, and then add the rest of the cream. I also like a little sprinkling of condensed milk. Carefully unwrap the biscuit, take out the paper that we put inside the biscuit, and carefully pour the sponge cake with cream. Roll it into a roll again, wrap it in a film and send it to the refrigerator for 1.5 hours to solidify.
  13. Take out the sponge cake and sprinkle powdered sugar on top.
    Take out the sponge cake and sprinkle powdered sugar on top.
  14. Cut into portions. Brew fragrant tea or invigorating coffee..... Enjoy your meal!t
    Cut into portions. Brew fragrant tea or invigorating coffee..... Enjoy your meal!t
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