•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Sponge Roll "Hurricane" Recipe
Delicate, light and airy sponge roll... what else do you need to complete the holiday dinner?.. or just relax with a Cup of tea with friends or a book... Invite...)))
Cook Time 90 minutes
Servings
Ingredients
For the dough:
For the cream:
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. Chicken eggs are divided into whites and yolks. One by one, stir the egg yolks into the milk and butter mixture.
    Chicken eggs are divided into whites and yolks. One by one, stir the egg yolks into the milk and butter mixture.
  3. Then we mix flour (100g) with starch (20g)
    Then we mix flour (100g) with starch (20g)
  4. The result is a thin dough. Divide the dough in half. In one part of the dough, pour separately weighed 10 g of vegetable oil and sift the cocoa powder. All well stir.
    The result is a thin dough.
Divide the dough in half.
In one part of the dough, pour separately weighed 10 g of vegetable oil and sift the cocoa powder. All well stir.
  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 until stable peaks. Half of the whipped whites we enter into a dark dough.
    Beat the egg whites until stable peaks. Half of the whipped whites we enter into a dark dough.
  7. And the remaining half – in a light dough.
    And the remaining half – in a light dough.
  8. Mix very carefully, folding movements, just as we usually knead the sponge dough.
    Mix very carefully, folding movements, just as we usually knead the sponge dough.
  9. Cover the baking sheet with baking paper . It is best to take siliconized paper , so the sponge cake is easier after baking it will move away from it. Distribute the light dough, and then very carefully distribute the dark dough on top.
    Cover the baking sheet with baking paper . It is best to take siliconized paper , so the sponge cake is easier after baking it will move away from it. Distribute the light dough, and then very carefully distribute the dark dough on top.
  10. We try to distribute the dough so that the light dough is completely covered with chocolate. Then, with the back end of a tablespoon, we 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 of several times we hit the baking sheet on the table to level the top. Put in a preheated 165°C oven. 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 end of a tablespoon, we 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 of several times we hit the baking sheet on the table to level the top.
Put in a preheated 165°C oven. 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. Put the freshly baked biscuit on the grill , separate the paper from the edges and leave for 5-10 minutes to cool. Cover with a clean sheet of paper and turn over. Carefully separate the baking paper . Cut about 1 cm from all sides. Cover with the paper on which we baked the sponge cake , and turn it into a roll. And leave to cool. While the biscuit cools, you can do the cream. For the cream, beat the cream to stable peaks . Add the boiled condensed milk and mix again.
    Put the freshly baked biscuit on the grill , separate the paper from the edges and leave for 5-10 minutes to cool. Cover with a clean sheet of paper and turn over. Carefully separate the baking paper .
Cut about 1 cm from all sides. Cover with the paper on which we baked the sponge cake , and turn it into a roll. And leave to cool.
While the biscuit cools, you can do the cream. For the cream, beat the cream to stable peaks . Add the boiled condensed milk and mix again.
  12. To mix 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 remaining part of the cream. I also like small inclusions of condensed milk. Carefully unfold the biscuit, take out the paper that we put inside the biscuit, and carefully fill the biscuit with cream. Again, turn into a roll, twist in the film and send it to the refrigerator for 1.5 hours to freeze.
    To mix 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 remaining part of the cream. I also like small inclusions of condensed milk.
Carefully unfold the biscuit, take out the paper that we put inside the biscuit, and carefully fill the biscuit with cream.
Again, turn into a roll, twist in the film and send it to the refrigerator for 1.5 hours to freeze.
  13. Take out the biscuit and sprinkle with powdered sugar on top.
    Take out the biscuit and sprinkle with powdered sugar on top.
  14. Cut into pieces a La carte. Brew a fragrant tea or invigorating coffee..... Bon Appetit!
    Cut into pieces a La carte. Brew a fragrant tea or invigorating coffee..... Bon Appetit!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of