Savory Sponge Roll
Our hearty sponge roll gathers many points for both vitamin E cell protection and muscle-building protein.
Ingredients
- 600 g carrots (6 carrots)
- 4 eggs
- 100 g margarine
- 100 g flour
- 50 g starch (3 thick tablespoons)
- 3 tsp baking powder
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 3 packs garden cress
- 600 g buttermilk quark (or low-fat quark)
Instructions
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1.
Wash, trim, peel and finely grate the carrots. Put half of the grated carrots in a small bowl, cover with cling film and set aside.
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2.
Separate the eggs. Place the egg whites in a tall container, beat with a hand mixer until stiff peaks form, and refrigerate for later use.
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3.
Add the margarine to a mixing bowl and whisk with the hand mixer until fluffy. Slowly fold in the yolks.
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4.
Mix flour, starch, baking powder, salt, and pepper in a bowl and stir into the yolk mixture in two short batches.
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5.
Add one portion of grated carrots and the beaten egg whites, then fold in with a rubber spatula.
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6.
Line a baking sheet with parchment paper, spread the sponge batter onto it, and bake in a preheated oven at 200 °C (180 °C fan, gas level 3) on the second rack from below for 15–20 minutes.
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7.
Transfer the sponge dough to a kitchen towel and let cool for a few minutes. Then remove the parchment paper.
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8.
Roll the sponge loosely along its length with the kitchen towel and allow it to cool completely in about 30 minutes.
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9.
Meanwhile, cut the garden cress with kitchen scissors, set aside half of it. Place quark in a bowl, stir until creamy and season with salt and pepper. Fold in the cress and the reserved carrot ribbons.
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10.
Re-roll the sponge dough using the towel and spread ¾ of the cress quark on it. Carefully roll into a roulade without the towel and chill for at least 30 minutes. Before serving garnish with the remaining quark and cress, then slice into rounds.
