Sponge roll with cream cheese

Step-by-step cooking

1. Step 1:

   

   How to make a sponge roll with cream cheese? Very simple! First, prepare the necessary ingredients for the dough. Take flour of the highest grade, eggs - large selected. If the eggs are small, take one more. Cocoa is also better to take high-quality. I have a gold label. The Nesquik type of cocoa won't fit here. Vanilla flavor can be replaced with a pinch of vanilla. For decoration, you can use any fruit or berries, fresh or frozen.

2. Step 2:

   

   Divide the eggs into yolks and whites, trying not to get a drop of yolk into the whites. Proteins should be cold. The dishes in which the whites will be whipped should be clean, without water droplets. If any of these conditions are violated, the proteins will not climb into the foam.

3. Step 3:

   

   Whisk the whites with a mixer into a fluffy, persistent foam, gradually adding salt, sugar and vanilla extract. The trace from the whisk of properly whipped proteins should be preserved.

4. Step 4:

   

   Then continuing to beat, add the yolks one by one. The mass will slightly liquefy.

5. Step 5:

   

   Sift the flour with cocoa and gradually add it to the dough in several steps, gently stirring it from top to bottom with a spatula. When stirring, the dough crunches slightly, but at the same time retains its splendor. You may take more or less flour than I do. Be guided by the consistency of the dough.

6. Step 6:

   

   This is how the finished dough turns out - homogeneous, without flour lumps, soft, fluid and airy.

7. Step 7:

   

   Cover the baking sheet with parchment and lightly brush it with vegetable oil. At the same time, it is better to wipe the excess oil with a napkin. If your parchment is already oiled, you do not need to lubricate it additionally. Lay out the dough and smooth it out. I have a standard baking sheet measuring 30× 40 cm. Bake in a preheated 220 ° C oven for 6-8 minutes. It is important not to overdo the biscuit, otherwise it will dry out and may break when folded. Determine the time by your oven.

8. Step 8:

   

   Properly prepared sponge cake should spring when pressed. Immediately put a sheet of clean parchment on the finished biscuit and turn the cake over. Remove the parchment on which it was baked and cover with cling film. Cool it. Some housewives immediately roll up the cake into a roll so that the dough can be rolled easier later.

9. Step 9:

   

   While the cake is cooling, prepare the cream. Cream needs a fat content of 33% and above. Cream cheese, without additives. You can add more or less powdered sugar to your liking.

11. Step 10:

    

    Take the cream cheese out of the refrigerator in advance. It should be at room temperature. Mash it well with a spoon to make it easier to combine with the delicate cream.

12. Step 11:

    

    Whisk cold cream with powdered sugar until soft peaks. It is not necessary to beat the mass strongly. The trace from the corolla should remain, the mass is thick, but fluid.

13. Step 12:

    

    Put the mashed cream cheese at room temperature to the cream. Whisk everything until smooth.

14. Step 13:

    

    It's not worth beating the mass for a long time, otherwise the cheese may go in flakes, and the cream will turn into butter. As soon as a homogeneous smooth mass appears, you can remove the mixer.

15. Step 14:

    

    On the cooled cake, apply the cream evenly, leaving a little cream to decorate the top.

16. Step 15:

    

    Roll the biscuit into a tight roll, helping yourself with the parchment on which the cake lies.

17. Step 16:

    

    Brush the roll with the remaining cream on top. For texture, swipe the fork over the surface of the cream. You will get beautiful stripes. Sprinkle the cocoa roll lightly on top. Put the roll in the refrigerator for 3 hours or overnight.

18. Step 17:

    

    Before serving, you can additionally decorate the roll with fresh fruits and berries according to the season and mint. Bon appetit!