Tornado sponge roll with curd cream

Tornado sponge roll with curd cream

40 min
Medium
1 serv.
307 g / 1 serv.

Rating

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Description

Delicate sponge roll with curd cream, decorated with cocoa and powdered sugar

  1. Preheat the oven to 180°C. Separate the egg white from the yolk.
  2. Whisk the egg white with a pinch of salt until stiff peaks, gradually adding sugar.
  3. Add the yolk and fold in gently.
  4. Pour in the milk and sunflower oil, mix carefully.
  5. Sift the flour and cocoa, fold into the batter until smooth.
  6. Pour the batter onto a baking sheet lined with parchment paper and spread thinly.
  7. Bake for 8-10 minutes until done.
  8. Transfer the hot sponge onto a damp towel, roll it up and let it cool.
  9. For the cream, mix cottage cheese, condensed milk and vanilla sugar, blend until smooth.
  10. Unroll the cooled sponge and spread the curd cream evenly.
  11. Roll up the cake, wrap in cling film and refrigerate for 20-30 minutes.
  12. Before serving, sprinkle with a mixture of cocoa and powdered sugar, cut into pieces.
695
227 kcal / 100 g
kcal
33.3 g
10.9 g / 100 g
Protein
72.0 g
23.5 g / 100 g
Carbohydrates
30.2 g
9.8 g / 100 g
Fats