Sponge Roll with Raspberry Cream
A sponge roll with fresh raspberry cream is a recipe featuring fresh ingredients from the Sponge Roll category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 eggs (medium size)
- 2 tbsp lukewarm water
- 125 g sugar
- 1 packet vanilla sugar
- 125 g flour
- 5 sheets white gelatin
- 400 g raspberries
- 150 g crème fraîche
- 150 g full‑fat yogurt
- 75 g powdered sugar
- 2 tbsp Cassis liqueur
- 200 g whipping cream (1 cup)
- 1 tbsp powdered sugar
Instructions
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1.
Preheat the oven to 200°C (gas setting 5, fan: 180°C). Beat eggs and water until frothy. Gradually pour in sugar and vanilla sugar while continuously whisking. Sift flour over the mixture and fold it in.
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2.
Spread the sponge batter onto a baking sheet lined with parchment paper. Bake on the middle rack for 12–15 minutes. Remove, immediately roll onto a sugared kitchen towel. Brush parchment with cold water, peel it off slowly, cover with a damp towel, and let cool.
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3.
Soak gelatin sheets in cold water for 5 minutes. Rinse raspberries and puree 150 g of them. Mix raspberry purée, crème fraîche, yogurt, and powdered sugar. Warm Cassis liqueur. Squeeze out excess liquid from gelatin and dissolve it in the warm liqueur; stir in 2 tbsp raspberry purée, then fold everything into the remaining mixture. Whip egg whites and cream separately until stiff peaks form, fold them in. Chill until the cream starts to set.
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4.
Spread the cream onto the sponge, distribute remaining raspberries on top. Roll the sponge with the help of the kitchen towel. Place seam side down on a plate, chill for about 3 hours. Dust with powdered sugar before serving.
