Roulade with Cream Filling

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Roulade with Cream Filling
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
234
calories
Calories

Nutritional values

1 roll contains
(Percentage of daily recommendation)
Calorie234 kcal(11 %)
Protein4.05 g(4 %)
Fat14.02 g(12 %)
Carbohydrates23.86 g(16 %)
Sugar added13.97 g(56 %)
Roughage1 g(3 %)
Vitamin A171.69 mg(21,461 %)
Vitamin D0.53 μg(3 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.04 mg(3 %)
Folate19.33 μg(6 %)
Pantothenic acid0.42 mg(7 %)
Biotin4.21 μg(9 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C2.89 mg(3 %)
Potassium74.28 mg(2 %)
Calcium56.31 mg(6 %)
Magnesium7.64 mg(3 %)
Iron1.21 mg(8 %)
Iodine19.65 μg(10 %)
Zinc0.34 mg(4 %)
Saturated fatty acids8.22 g
Cholesterol108.56 mg
Author of this recipe:

Ingredients

for
1
For the sponge
4
½ cup
4
egg yolks (beaten)
½ cup
¼ cup
¼ cup
1 teaspoon
For the filling
1 ⅔ cups
cream (38% fat)
0.333 cup
1 cup
To decorate
Preparation

Kitchen utensils

1 Small pot, 2 Bowls, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Citrus juicer

Preparation steps

1.
Preheat the oven to 220°C (200° fan) 425F, gas 7 and line a baking sheet with baking parchment.
2.
Beat the egg whites and 2 tbsp of cold water to the stiff peak stage. Add the sugar little by little then fold in the egg yolks.
3.
Mix together the flour, cornflour, cocoa powder and baking powder and sieve into the egg white mixture. Fold in gently then spread the mixture onto the baking sheet and bake for around 12 minutes. Invert onto a clean tea towel sprinkled with sugar. Carefully peel off the baking parchment, roll up and let cool.
4.
Whip the cream and sugar until stiff. Unroll the sponge cake, spread with the cream and scatter with raspberries. Roll up and chill in the refrigerator for at least 3 hours. Serve dusted with icing sugar.