Sponge Cake Roulade with Creamy Quark Filling

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Sponge Cake Roulade with Creamy Quark Filling
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Health Score:
3,6 / 10
1 hr 15 min.


4 egg yolks
4 egg whites
120 grams sugar
1 packet Vanilla sugar
80 grams Pastry flour
20 grams cornstarch
40 grams cocoa powder
For the filling
300 grams Whipped cream
2 pinches whipped cream stabilizer
80 grams sugar
1 packet Vanilla sugar
250 grams Quark (or mascarpone)
To garnish
powdered sugar
Holly leaf
50 grams Dark couverture chocolate
How healthy are the main ingredients?
Whipped creamsugarsugar

Preparation steps


For the sponge cake: Whip the egg whites until very stiff, sprinkling in half of the sugar. Whip the egg yolks with the remaining sugar until foamy then fold into the egg whites. Sift the cornstarch, flour and baking powder over the batter and fold in. Set 3 tablespoons batter to the side then fold the cocoa powder into the remaining batter. Transfer to a rimmed baking tray lined with parchment paper, drizzle reserved batter over top, smooth the top and bake for about 10-12 minutes at 175°C (approximately 350°F). Turn out onto a dish towel sprinkled with sugar, place a damp tea towel on top, roll up and let cool.


For the filling: Whip the heavy cream with the sugar, whipped cream stabilizer and vanilla sugar until stiff. Stir the quark until smooth then fold in the whipped cream. Unroll the cake, remove the damp dishcloth, spread the whipped cream over the cake, leaving a 2-3 cm (approximately 1 inch) border at the end and roll back up. Dust with powdered sugar and garnish with chocolate-dipped holly leaves.