Rhubarb Roll
A rhubarb roll is a recipe with fresh ingredients from the sponge cake roll category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 eggs
- 125 g sugar
- a pinch of salt
- 75 g flour
- 50 g cornstarch
- sugar for dusting
- 450 g rhubarb
- 100 g sugar
- 1 tbsp Lemon Juice
- 300 ml whipping cream
- 2 packets vanilla sugar
- 2 packets stabilizer
- 200 g Low-fat quark
Instructions
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1.
Preheat the oven to 200°C (fan).
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2.
Separate the eggs. Beat the yolks with half of the sugar until fluffy. Whisk the whites with a pinch of salt, gradually adding the remaining sugar and continue beating until glossy peaks form.
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3.
Fold the meringue into the yolk mixture, sift together the flour and cornstarch over it, then fold everything in gradually. Spread the batter onto a baking sheet lined with parchment paper and bake for about 10 minutes. Once baked, roll the sponge cake on a kitchen towel dusted with sugar, remove the parchment and roll up the sponge.
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4.
Wash and trim the rhubarb, mix with sugar and lemon juice, and bring to a boil in a pot. Steam for 2 minutes, then remove from heat and let cool.
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5.
Whip the cream with vanilla sugar and stabilizer until stiff, then stir in the quark. Drain the rhubarb, fold it into the cream mixture, spread this over the rolled sponge, re-roll into a roulade, and chill for 2 hours. Dust with powdered sugar before slicing and serving.
