Whipped cream sponge cake roll

60 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake to be rolled 0.25 ud

Basic syrup 0.075 l

Whipped cream with sugar 0.25 l

Strawberry coulis 0.05 l

Eggs 2.0 ud

Sugar 0.06 kg

Plain flour 0.05 kg

Sugar 0.038 kg

Water 0.038 l

Cream 0.25 l

Sugar 0.038 kg

Confruti strawberry 0.038 kg

Water 0.013 l

Elaboration

For this recipe, the following preparations are needed:

ELABORATION

Fill a piping bag with sweetened whipped cream.
Place the sponge cake on greaseproof paper, place the bottom upwards and soak lightly.
Begin to pipe with cream from left to right leaving a free space of about 2 cm on each side.
With the help of paper and pulling this towards you roll the cake.
Let cool and ration.
Finish with a button of cream and sprinkled with icing sugar.
Leave to cool, ration and plate accompanied with blackberry coulis.

Nutritional information (1 portion)

Energy

357.94

kcal

Carbohydrates

39.73

Proteins

5.05

Lipids

19.79

Fiber 0.4 g

Saturates 11.56 g