Chocolate Sponge Roll

Recipe for delicious, quick and tender baking! I really like to cook a variety of sponge rolls because it's very fast. The filling can be made different every time, so there can be infinitely many flavors. Try it and you!

Julia M.

The author of the recipe

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Composition / ingredients

Servings:

For Sponge cake::

Eggs

Sugar

Flour

Baking soda

Cocoa powder

For filling::

Fat cream

150

Cottage cheese

150

Powdered sugar

Berries

100

For glaze::

Chocolate

Fat cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 9 g

Fats 29 % 15 g

Carbohydrates 53 % 27 g

279 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
To make a chocolate roll, combine eggs with sugar in a whipping bowl. The bowl must be dry and fat-free, otherwise the eggs will not rise.
Step 2:
Beat eggs with sugar into a fluffy mass. Well-beaten eggs are very airy and the mass becomes light.
Step 3:
Then manually, using a whisk, mix the sifted flour with soda and cocoa into the eggs.
Step 4:
Mix until smooth so that there are no lumps. But the mass should remain airy.
Step 5:
Cover the baking tray with baking paper. Pour the finished dough onto a baking sheet and smooth it with a spatula. Place the baking sheet in the oven, preheated to 180 degrees for 15 minutes.
Step 6:
Roll the finished biscuit in hot form together with paper. Cover with a towel and cool. In this form, the biscuit will be soft and pliable after cooling.
Step 7:
For the filling, take soft cottage cheese, rubbed through a sieve.
Step 8:
Whisk the heavy cream, with a fat content of at least 33%, with powdered sugar into a fluffy cream. Using a whisk , mix the soft cottage cheese and butter cream .
Step 9:
Unwind the cooled roll and separate it from the paper. Smear the sponge cake over the entire surface with the resulting curd cream.
Step 10:
At this stage, the taste of the roll can be varied with any berries: strawberries, raspberries, blueberries or strawberries.
Step 11:
Then roll everything into a roll.
Step 12:
For the glaze, melt the chocolate with cream. Cool to room temperature.
Step 13:
Spread the rolled roll over the entire surface with chocolate glaze. It is very convenient to do this with a brush.
Step 14:
Put the finished roll in the refrigerator for freezing, at least for 1 hour. The filling should harden a little, otherwise it will not be convenient to cut it. Cut the finished roll into pieces and help yourself! Have a nice tea party!

In my opinion, when making sponge rolls, the most important part is the quality of the baking paper. Most often, rolls do not like to cook precisely because the biscuit sticks and does not want to separate in any way. I use silicone-coated paper and, therefore, there are never any problems with separating the biscuit from the paper.