Sponge Cake Roll with Rhubarb Filling
- For the batter
- 3 eggs
- 80 grams sugar
- 80 grams Pastry flour
- 20 grams cornstarch
- 1 pinch salt
- sugar (for preparation)
Preheat the oven to 200°C (approximately 375°F).
For the batter, separate the eggs and beat the yolks with half of the sugar until fluffy. Beat the egg whites with salt and the remaining sugar until stiff. Mix the flour with the cornstarch, sift over the egg yolk mixture and fold into the batter along with the beaten egg white.
Line a baking sheet with parchment paper and spread the batter out smoothly. Bake for about 10-12 minutes.
In the meantime, place a clean kitchen towel on a work surface and sprinkle with sugar.
Remove the cake from the oven and turn out onto the prepared towel. Peel off the parchment paper, roll up using the towel, then set aside and let cool.
Rinse and trim the rhubarb and cut into thin slices. Melt the butter in a nonstick pan and add the sugar and the rhubarb. Simmer while stirring, over low heat for 5 minutes, deglaze with strawberry liqueur, set aside and let cool.
Mix the cream cheese with honey and vanilla sugar until smooth. Whip the cream with the cream stabilizer until stiff and fold into the cream cheese mixture.
Unroll the cooled sponge cake, remove the cloth and cover the surface of the dough with the rhubarb pieces. Spread 2/3 of the cream mixture over it and roll up.
Place the cake with the seam side down on a serving plate. Pour the remaining cream into a piping bag and pipe rosettes on top of the roulade. Garnish with a cherry on each rosette.
Refrigerate at least 2 hours to set, then cut into pieces and serve.