Raspberry Sponge Roll
A fresh and delightful raspberry sponge roll recipe from the Sponge Roll category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 egg yolks
- 4 egg whites
- 125 g sugar
- 1 packet vanilla sugar
- 80 g flour
- 40 g cornstarch
- 80 g cocoa powder
- 0.5 tsp Baking powder
- 500 g whipping cream
- 250 g fresh raspberries
- 80 g sugar
- 1 packet vanilla sugar
- 3 sheets white gelatin
- chocolate shavings
- powdered sugar
Instructions
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1.
Beat egg whites and 4 tbsp cold water until stiff peaks form, gradually adding sugar. Whisk egg yolks and fold into the meringue. Sift together starch, flour, cocoa powder, and baking powder; gradually fold into the mixture. Spread batter onto a parchment-lined baking sheet and bake at 175°C for about 15 minutes. Transfer to a damp kitchen towel and allow to cool.
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2.
Soak gelatin sheets in cold water for the filling.
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3.
Whip cream with sugar and vanilla sugar until stiff peaks form. Dissolve gelatin in a small pot over low heat, adding about 3 tbsp of whipped cream; then mix well with remaining cream. Spread cream on the base, distribute raspberries on top, and roll tightly using the towel. Refrigerate for at least 3 hours. Garnish with chocolate shavings and a dusting of powdered sugar before serving.
