Raspberry Sponge Roulade

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Raspberry Sponge Roulade
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Difficulty:
easy
Difficulty
Preparation:
3 h. 40 min.
Preparation

Ingredients

for
12
For the sponge
4 egg yolks
4 egg whites
125 grams sugar
1 packet Vanilla sugar
80 grams Pastry flour
40 grams cornstarch
80 grams cocoa powder
½ teaspoon Baking powder
For the filling
500 grams Whipped cream
250 grams fresh Raspberries
80 grams sugar
1 packet Vanilla sugar
3 sheets white gelatin
For decorating
Chocolate curl
powdered sugar
How healthy are the main ingredients?
Whipped creamRaspberrysugarsugar

Preparation steps

1.

For the sponge: beat egg whites with 4 tablespoons of cold water until stiff, sprinkle with sugar. Whisk egg yolks and fold into egg whites. Combine cornstarch, flour, cocoa powder and baking powder, gradually sift over egg mixture and fold carefully. Spread batter in a lined with parchment paper baking sheet and bake in preheated oven at 175°C (approximately 350°F) for about 15 minutes. Invert onto a damp kitchen towel, remove parchment paper and cool. 

2.

For the filling: soak gelatine in cold water.

3.

Whisk cream with sugar and vanilla sugar until stiff. Dissolve wet gelatine in a saucepan on low heat, add about 3 tablespoons of cream, mix well and fold in the rest of cream. Spread cream on sponge, arrange raspberries on top and roll up. Refrigerate for at least 3 hours. Sprinlke with chocolate shavings and dust with powdered sugar. Serve.