For the cake:
4 eggs,
125g flour,
125g fine white sugar,
for the soaking syrup:
150ml water,
150g sugar, 
1 1/2 tablespoons dark rum,
for the glaze:
2 tablespoons milk,
3 tablespoons sugar,
2 tablespoons cocoa powder,
50g unsalted butter,
filling:
chocolate icing.

Sponge cake originated in Central Europe. This is a traditional German, Hungarian and probably Austrian type of sponge cake. Sponge cake is one of the first cakes without yeast, and the earliest recorded recipe for sponge cake in the English language was found in a book written by the English poet Gervase Markham in 1615. I got the recipe for this sponge roulade from the book “Chocolate Bible”, and the cream from the book “On Cooking”. By combining two different recipes, I got one, absolutely perfect, lush, delicate and airy dessert that will certainly impress you.

Ingredients:

 

1. Preheat the oven to 180 degrees. Making the sponge roll. Whisk the eggs and sugar together in a saucepan.

 

2. Put the pan in a pot of hot water and whisk rapidly for 5-8 minutes (I have an electric beater).

 

3. The eggs should increase in volume by 3 times. It is important not to overheat the eggs so they do not begin to cook. The temperature of the eggs should not exceed 38 degrees Celsius.

 

4. Remove the pan from water bath and continue whisking, until the mixture cools.

 

5. When the mixture has cooled, gradually add the flour, adding it a tablespoon at a time.

 

6. Pour the dough into a flat baking sheet with an edge (about 30cmx40cm in size), with grease proof paper. The paper can be sprayed with oil spray.

 

7. Spread the dough on the baking sheet. It should be around 5mm thick. Bake in the oven for about 15 minutes until the top is lightly browned. The most important thing is not to over cook it and to not open the oven during baking or the cake will not rise.

 

8. Remove the cake from the oven. It should be slightly coloured and flexible.

 

9. Roll up the hot sponge with the baking paper.

 

10. Shift in onto a cooling rack.

 

11. Meanwhile, make the syrup to soak the cake in. Over a medium heat dissolve the sugar in water, bring syrup to a boil and cool.

 

12. Add the rum to the cooled syrup.

 

13. Flatten the cooled sponge. Brush well with the syrup using a pastry brush and allow to soak.

 

14. Spread your icing on the cake, leaving a 2-2.5cm space from the edge.

 

15. Very carefully roll the cake tightly, secure the edges with toothpicks, if the edges have not stuck together. Grease the top and side of the roll with the syrup. Sit in the frige for 30-40 minute.

 

16. While the roll sits in the refrigerator make the frosting. Melt the butter in the milk.

 

17. Add the sugar and cocoa, bring to a boil, remove from the heat and cool.

 

18. Get the roulade out of the fridge and cover evenly with the chocolate frosting.

 

19. The sponge roulade is almost ready. You can decorate the top with white pastry cream. I bought this cream in a tube with a nozzle.

 

20. Put the roulade in the fridge for at least 8 hours, or even better, over night. During the night the roll will soak up the cream and syrup. From the picture you can see how well the cake is soaked and how moist the cake is as a result.

 

21. Voila! The sponge roulade turned out amazing! Very delicate and elegant, with a surprisingly delicious smell. Perfect with a cup of hot black coffee or tea. This roll is quite easy to prepare, but it does take some time. However, the result exceeds all expectations.

Bon Appetit!

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