Sponge Roll with Cream Cheese and Berries
Baking and Desserts • European
Description
Sponge roll with cream cheese and berries
Ingredients
- Wheat Flour 0 oz
- Sugar 5 oz
- Vanilla salt 0 oz
- Farm fresh eggs 2 pieces
- Baking Powder 0 oz
- Salt a pinch
- Semi-soft cream cheese 10 oz
- Meyer Lemon Juice 1 teaspoon
- Fresh Berries to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Line a baking sheet with parchment paper.
Step 2
Mix the cream cheese with 40 g of sugar, add lemon juice and mix thoroughly.
Step 3
Sift the flour and mix it with sugar, vanilla sugar, salt, and baking powder. Add the eggs and mix well.
Step 4
Pour the batter onto the baking sheet, smooth it out, and shape it into a rectangle. Tap the baking sheet on the table a few times to release excess air bubbles from the batter. Bake on the top rack for 6-8 minutes.
Step 5
Meanwhile, prepare the work surface. Lay out a towel or baking paper, lightly dusted with sugar. Turn the hot sponge cake onto the work surface and carefully remove the hot paper it was baked on. Spread the filling over the hot sponge cake and distribute it evenly. Roll the cake starting from the thicker edge and finishing with the thinner edge. Let it cool, wrap it in paper, and refrigerate for 4 hours or overnight.
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