Seaberry Jellyroll Cake with Cocoa Cream Topping

0
Average: 0 (0 votes)
(0 votes)
Seaberry Jellyroll Cake with Cocoa Cream Topping
share Share
print
bookmark_border Copy URL
Health Score:
4,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
14
For the cake
5 eggs
1 pinch salt
100 grams cane sugar (plus more to dust dishcloth)
1 tsp ground Bourbon vanilla
1 Organic orange (zested)
150 grams Pastry flour
For the filling
250 grams Sea Buckthorn Jam
For the topping
3 Tbsps Cocoa
How healthy are the main ingredients?
eggsaltCocoa

Preparation steps

1.

Preheat oven to 170°C (fan: 150°C)(approximately 350°F). For the cake, separate eggs and beat egg whites with salt until stiff. Add sugar to egg white mixture and beat briefly. Stir egg yolks, bourbon vanilla and orange zest into egg white mixture. Sift flour over egg mixture and fold in with a whisk. Spread cake batter evenly on a baking sheet lined with parchment paper. Bake cake for about 10 minutes. Immediately after baking, turn cake off of baking pan onto a dishcloth sprinkled with sugar. Slightly moisten parchment paper and carefully remove from cake. Stir seaberry fruit spread until smooth and immediately spread over cake. Using the dishcloth, roll up cake from the narrow side. Let cake cool completely.

2.

Fot the topping, whip cream and mix with 2 tablespoons cocoa. Spread topping over cake roll and dust with remainig cocoa to serve.