Chocolate sponge roll
Everyone loves this airy chocolate sponge roll filled with fresh strawberries and a fluffy cream. The sponge roll can also be prepared the day before.
INGREDIENTS
FOR THE SPONGE CAKE
5 eggs (size M)
170 g sugar
1 pinch of salt
150 g flour
1 tbsp baking cocoa
1 tsp baking powder
FOR THE FILLING
300 g strawberries
450 g whipped cream
2 tbsp sugar
2 packs of cream stiffener
FOR THE DECORATION
150 g whipped cream
1½ tbsp baking cocoa
1 tbsp sugar
50 g grated dark chocolate
PREPARATION
Step 1
Preheat the oven to 180 degrees (fan oven: 160 degrees). Line a baking tray (approx. 38 cm x 45 cm) with baking paper.
Step 2
Beat the eggs until frothy. Gradually add the sugar and salt. Beat on the highest setting for 4 minutes until thick and frothy. Mix the flour with the cocoa and baking powder and stir briefly. Put the dough on the prepared baking sheet and spread it out evenly.
Bake in the preheated oven for about 12 minutes. After baking, remove the sponge cake DIRECTLY from the baking sheet and turn it out onto a large piece of baking paper.
IMPORTANT: leave the baking paper on until the sponge cake has cooled completely AND the filling has been made.
Note
This is the only way to make the sponge cake work!
Set a timer when beating the egg mixture. The mixture is only stable enough to be processed further if the egg mixture has been beaten for 4 minutes until it is fluffy. This makes the sponge cake nice and airy and fine-pored.
