Currant Sponge Roll
A currant sponge roll is a recipe with fresh ingredients from the sponge roll category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 eggs
- 125 g sugar
- 1 pinch salt
- 100 g flour
- 50 g cornstarch
- sugar (for dusting)
- 4 sheets gelatin
- 300 g currants
- 250 g quark
- 1 tsp vanilla essence
- 75 g sugar
- 2 tbsp lemon juice
- 40 ml orange liqueur
- 200 ml whipping cream
- powdered sugar (for dusting)
- whipping cream
- currants
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Separate the eggs and place the yolks in a mixing bowl. Add about two thirds of the sugar and beat with a hand mixer until light and creamy. Whisk the egg whites with the salt until stiff peaks form, letting the remaining sugar fall through. Fold the meringue into the yolk mixture. Sift the flour and cornstarch over the batter and gently fold in with a spatula. Spread the dough onto a baking sheet lined with parchment paper and bake on the middle rack for 10-12 minutes.
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3.
Dust a large kitchen towel with sugar, carefully transfer the sponge onto it, brush the parchment with cold water and gently lift it off the base. Using the kitchen towel, roll the sponge immediately and let it cool.
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4.
For the filling soak the gelatin in cold water. Wash the currants, remove stems, discard any bad ones and pat dry. Roughly mash about a quarter of the berries with a fork. Mix the quark, vanilla essence, sugar and lemon juice until smooth. Squeeze out the gelatin and warm it with the liqueur in a small pot until dissolved. Stir in 3 tbsp of the quark mixture and fold into the remaining cream. Whip the cream stiffly and fold in the remaining currants.
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5.
Carefully unroll the cooled sponge roll, spread the cream over it, then re-roll using a clean kitchen towel. Cover and chill for at least 3 hours.
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6.
Dust with powdered sugar, slice into rounds and serve garnished with whipped cream and currants as desired.
