Sponge Cake Roulade with Cranberry Foam




Rating: 3.14 / 5.00 (93 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:







For the dough:





Instructions:

For the sponge cake roulade, beat the eggs and sugar until the mixture is light in color. This is best done with a food processor. In the meantime, preheat the oven to 210 °C hot air.

Carefully fold in the flour. Spread on a baking tray lined with baking paper. Bake for about 15 minutes until golden brown. In the meantime, sprinkle a tea towel well with powdered sugar.

Turn the finished sponge out onto the tea towel. Loosen the paper best with the help of a damp cloth and roll up immediately with the sugared tea towel. Let the roll cool down.

Whip the cream with the vanilla sugar and the cream stiffener. Carefully roll out the sponge and spread with the cranberry jam. Spread the whipped cream on top and roll up again.

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