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Prepared by: Tatyana Krylova
09/08/2017 Cooking time: 3 hours 0 minutes
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A sponge roll with creamy milk cream is perfect as a tea party treat, because it simply melts in your mouth! Creamy milk cream combined with sponge cake will not leave you indifferent.
Description of preparation:
Creamy milk cream is great for sponge cakes, but this does not mean that it can only be used as a layer for cakes.
In this recipe, the butter cream in the roll not only makes it tastier, but also helps to keep its shape, because the oil-based cream freezes well. You can add some nuts or lemon zest to the finished cream to make it more interesting in taste. Below you will learn how to prepare a sponge roll with creamy milk cream. Purpose: For an afternoon snack Main ingredient: Dairy products / Dough / Biscuit dough Dish: Baking / Sweet
How to make Meringue roll with cream
Prepare all the necessary ingredients to make a creamy meringue roll.
Pour the chilled egg whites, lemon juice and a pinch of salt into the blender bowl. We begin to beat at low speed until soft foam. Gradually increasing the speed, add sugar in small portions and beat at high speed until stiff peaks form. Sift starch into it and mix very carefully.
Transfer the mixture onto baking paper and spread it with a spatula to the size of the baking sheet in an even layer. Transfer to a baking sheet.
Place the baking sheet in a hot oven and bake the crust for 15-20 minutes at 180 degrees. Remove the baking sheet and remove the crust. Turn it out onto clean baking paper and cool.
Pour cold cream into a clean blender bowl and add powdered sugar. Beat everything at medium speed until fluffy. But don't overbeat them, otherwise you'll end up with oil.
Spread the whipped cream over the entire surface of the cooled crust in an even layer. Using paper, roll the cake into a roll. Transfer the roll to a plate, decorate as you wish and serve.
Bon appetit!
How to cook “Sponge roll with butter and milk cream”
1. Prepare the sponge cake: beat the eggs with a mixer. Without ceasing to beat, add sugar in portions and beat until thick white foam. Add room temperature butter.
2. Add sour cream and beat until smooth. Sift the flour and baking powder and mix the dough with a spatula. Grease a baking sheet with butter and line with parchment.
3. Pour the dough evenly onto a baking sheet and bake in an oven preheated to 200 degrees for 12-15 minutes. Prepare the cream: using a mixer, beat the butter at room temperature with sugar or powdered sugar. Add chopped nuts if desired.
4. When the mixture becomes homogeneous, add flour. Add room temperature milk in a thin stream. At the highest speed of the mixer, beat the cream until fluffy and white.
5. Cool the finished biscuit slightly and cut off the edges. Place the biscuit on a towel and roll together with the towel. Leave for 20 minutes.
6. Unroll the roll, generously grease it with cream and roll it again. Place on a flat plate and decorate with the remaining cream, dough crumbles and nuts. Place the roll in the refrigerator for 2 hours. Bon appetit!
Ingredients
- Chicken eggs: 5 pieces, (BISCUIT DOUGH)
- Salt: 1 pinch, (BISCUIT DOUGH)
- Sugar: 5 tablespoons, (BISCUIT DOUGH)
- Vanillin: 2 grams, (or vanilla sugar - 10 g) (BISCUIT DOUGH)
- Vegetable oil: 5 tablespoons, (BISCUIT DOUGH)
- Flour: 160 grams, (BISCUIT DOUGH)
- Baking powder: 1 teaspoon, (BISCUIT DOUGH)
- Water: 200 grams, (SYRUP FOR IMPREGNATION OF BISCUIT)
- Sugar: 100 grams, (SYRUP FOR IMPREGNATION OF BISCUIT)
- Cognac: 50 grams, (SYRUP FOR IMPREGNATION OF BISCUIT)
- Cream 35%: 400-500 milliliters, (CREAM)
- powdered sugar: 2-3 tablespoons, (CREAM)
- Berries: to taste (FILLING)
Classic recipe for sponge roll with jam
Prepare a sponge cake, brush it with jam and roll it into a roll. The whole cooking process in a nutshell. It's really simple and quick to prepare - a good dessert for tea instead of traditional cookies.
Source -
Ingredients:
- 50 ml milk
- 90 g flour
- 5 eggs
- 1 tsp baking powder
- 120 g sugar
- 50 ml odorless vegetable oil
- vanillin (on the tip of a knife)
- 250 g jam
Wide baking tray measuring about 37x34 cm.
Good parchment paper (so it doesn't stick to your baked goods).
1. Separate the whites from the yolks into different containers. They should be dry and clean, convenient for whipping.
2. With a mixer at high speed, start beating the egg whites with a pinch of vanillin. As soon as the mass begins to foam, gradually add sugar (60 g). Bring the mixture to a fluffy stable state. This will take about 5 minutes.
3. In the same way, beat the yolks with the remaining sugar. They should turn white and increase in volume.
4. Gently mix both masses into one with a spatula, moving from bottom to top so that the whites do not settle.
5. In a bowl, mix flour with baking powder. Combine it with the beaten egg mass, sifting through a sieve. Add flour gradually, whisking into mixture immediately. The dough should turn out airy and fluffy.
6. Mix milk with vegetable oil. Add a little bit into the prepared dough. This will make it pliable and allow you to roll it into a roll.
7. Pour the dough onto a baking sheet lined with parchment paper. Use a spatula to spread it over the entire surface, leveling the top. Bake in an oven preheated to 180° in the convection mode for 5-10 minutes. Do not overdry, otherwise it will crack when folded.
8. Place the finished cake on a table covered with parchment. Carefully remove the top paper. Cut off uneven edges with a knife.
9. Spread jam evenly over the entire surface of the cake. Grab one edge of the paper and use it to roll up the roll.
Leave it on the counter for 1 hour to soak.
Culinary recipes and photo recipes
Today we suggest making meringue roll with whipped cream.
In this case, the meringue turns out incredibly tender and melts in your mouth, like a soufflé. This roll is incredibly simple and quick to prepare; the most important thing in preparing it is not to overcook the meringue. If desired, to make the taste of the roll even more interesting and vibrant, you can add berries or pieces of fruit inside. Ingredients:
- Egg whites – 4 pcs. (total weight about 140 g)
- Sugar – 180 g
- Cream (33-35%) – 220 g
- Powdered sugar – 2 tsp. (or to taste)
- Vanilla sugar – 2 tsp. (1 tsp for meringue, 1 tsp for cream)
- Salt – 0.25 tsp.
For decoration (optional):
- Chocolate
- Berries (fresh, frozen)
- mint leaves
Recipe:
First of all, if there are no pre-stored whites in the refrigerator, then carefully separate the whole eggs into yolks and whites. Separate carefully, trying not to damage the yolks so that they do not get into the whites, otherwise they will not beat well. Pour the required portion of whites into a mixing bowl and, adding a pinch of salt, beat them until soft foam. We start beating the whites at the minimum speed of the mixer and as they increase in volume, increase the speed.
As soon as the whites have turned into foam (there should no longer be any liquid proteins in the mass), turn the mixer to full power and gradually add all the sugar and a teaspoon of vanilla sugar.
Beat until the sugar dissolves in the mass. By the way, if you have coarse granulated sugar, then half of its volume can be replaced with powder (in this case, first add the granulated sugar, and then the powder) or simply grind the entire volume of sugar in a coffee grinder. At the end of whipping, we should have a very dense, shiny meringue.
We cover the baking sheet with cooking paper (it is important to use good quality paper!) and spread the prepared meringue over it in a thick layer (1.5-2 cm). We try to make the meringue layer equal over the entire area.
Bake the meringue at 180 C for about 15 minutes (during baking it will increase quite a lot in size, but as soon as you take it out of the oven it will immediately settle - this is normal). During this time, a thin golden crust should form on top of it, but inside the meringue should remain soft and tender, like a soufflé. It is very important not to overcook the meringue, otherwise it may dry out and it will be impossible to roll it up.
Remove the browned meringue from the baking sheet, cover it on top with a clean sheet of paper and turn it over. Afterwards, using gentle movements so as not to damage the surface, remove the paper on which it was baked and, in this form, set it aside to cool.
In the meantime, combine very cold heavy cream in a whipping container with the remaining amount of vanilla sugar and powdered sugar (we take the amount to taste, but since the meringue is already quite sweet, it is better not to add a lot of powder so that the dessert does not turn out cloying) .
Beat them until thick cream. By the way, if necessary, you can add a thickener to the cream so that it holds its shape better. The cream is ready. If the meringue is still warm at this point, then put the cream in the refrigerator, since it may become more liquid in the warmth.
If necessary, cut off the dried edges of the cooled meringue and then cover it with a layer of cream. If desired, leave a couple of spoons of cream, they can be used to decorate the already formed roll.
Helping yourself with paper, roll the meringue with cream into a roll.
Carefully transfer it to a plate.
And, if desired, we decorate it with melted chocolate, set aside cream and mint leaves.
Before serving, refrigerate the meringue roll with whipped cream for a couple of hours.
That's all! Delicious and tender meringue roll with whipped cream is ready! It is best served with berry sauce or just fresh berries.
Bon appetit!
Rate the recipe: Rating: 5
Votes: 6
Recipe: Sponge roll with cream. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Sponge roll with cream”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 281.2 kcal | 1684 kcal | 16.7% | 5.9% | 599 g |
| Squirrels | 6 g | 76 g | 7.9% | 2.8% | 1267 g |
| Fats | 12.7 g | 56 g | 22.7% | 8.1% | 441 g |
| Carbohydrates | 35.7 g | 219 g | 16.3% | 5.8% | 613 g |
| Organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.6 g | 20 g | 3% | 1.1% | 3333 g |
| Water | 44.3 g | 2273 g | 1.9% | 0.7% | 5131 g |
| Ash | 0.522 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 141.4 mcg | 900 mcg | 15.7% | 5.6% | 636 g |
| Retinol | 0.134 mg | ~ | |||
| beta carotene | 0.047 mg | 5 mg | 0.9% | 0.3% | 10638 g |
| Vitamin B1, thiamine | 0.056 mg | 1.5 mg | 3.7% | 1.3% | 2679 g |
| Vitamin B2, riboflavin | 0.159 mg | 1.8 mg | 8.8% | 3.1% | 1132 g |
| Vitamin B4, choline | 90.29 mg | 500 mg | 18.1% | 6.4% | 554 g |
| Vitamin B5, pantothenic | 0.491 mg | 5 mg | 9.8% | 3.5% | 1018 g |
| Vitamin B6, pyridoxine | 0.086 mg | 2 mg | 4.3% | 1.5% | 2326 g |
| Vitamin B9, folates | 9.069 mcg | 400 mcg | 2.3% | 0.8% | 4411 g |
| Vitamin B12, cobalamin | 0.29 mcg | 3 mcg | 9.7% | 3.4% | 1034 g |
| Vitamin C, ascorbic acid | 0.09 mg | 90 mg | 0.1% | 100000 g | |
| Vitamin D, calciferol | 0.622 mcg | 10 mcg | 6.2% | 2.2% | 1608 g |
| Vitamin E, alpha tocopherol, TE | 0.586 mg | 15 mg | 3.9% | 1.4% | 2560 g |
| Vitamin H, biotin | 6.948 mcg | 50 mcg | 13.9% | 4.9% | 720 g |
| Vitamin K, phylloquinone | 0.9 mcg | 120 mcg | 0.8% | 0.3% | 13333 g |
| Vitamin RR, NE | 1.6379 mg | 20 mg | 8.2% | 2.9% | 1221 g |
| Niacin | 0.291 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 92.22 mg | 2500 mg | 3.7% | 1.3% | 2711 g |
| Calcium, Ca | 47.66 mg | 1000 mg | 4.8% | 1.7% | 2098 g |
| Silicon, Si | 0.69 mg | 30 mg | 2.3% | 0.8% | 4348 g |
| Magnesium, Mg | 8.45 mg | 400 mg | 2.1% | 0.7% | 4734 g |
| Sodium, Na | 46.78 mg | 1300 mg | 3.6% | 1.3% | 2779 g |
| Sera, S | 65.69 mg | 1000 mg | 6.6% | 2.3% | 1522 g |
| Phosphorus, P | 84.8 mg | 800 mg | 10.6% | 3.8% | 943 g |
| Chlorine, Cl | 68.62 mg | 2300 mg | 3% | 1.1% | 3352 g |
| Microelements | |||||
| Aluminium, Al | 198.3 mcg | ~ | |||
| Bor, B | 6.4 mcg | ~ | |||
| Vanadium, V | 15.52 mcg | ~ | |||
| Iron, Fe | 0.99 mg | 18 mg | 5.5% | 2% | 1818 |
| Yod, I | 8.53 mcg | 150 mcg | 5.7% | 2% | 1758 g |
| Cobalt, Co | 2.966 mcg | 10 mcg | 29.7% | 10.6% | 337 g |
| Manganese, Mn | 0.1068 mg | 2 mg | 5.3% | 1.9% | 1873 |
| Copper, Cu | 45.95 mcg | 1000 mcg | 4.6% | 1.6% | 2176 g |
| Molybdenum, Mo | 5.431 mcg | 70 mcg | 7.8% | 2.8% | 1289 g |
| Nickel, Ni | 0.379 mcg | ~ | |||
| Tin, Sn | 5.38 mcg | ~ | |||
| Selenium, Se | 9.371 mcg | 55 mcg | 17% | 6% | 587 g |
| Strontium, Sr | 5.86 mcg | ~ | |||
| Titanium, Ti | 1.9 mcg | ~ | |||
| Fluorine, F | 23.88 mcg | 4000 mcg | 0.6% | 0.2% | 16750 g |
| Chromium, Cr | 2.1 mcg | 50 mcg | 4.2% | 1.5% | 2381 g |
| Zinc, Zn | 0.4974 mg | 12 mg | 4.1% | 1.5% | 2413 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 11.707 g | ~ | |||
| Mono- and disaccharides (sugars) | 23.9 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.204 g | ~ | |||
| Valin | 0.199 g | ~ | |||
| Histidine* | 0.088 g | ~ | |||
| Isoleucine | 0.155 g | ~ | |||
| Leucine | 0.279 g | ~ | |||
| Lysine | 0.233 g | ~ | |||
| Methionine | 0.109 g | ~ | |||
| Methionine + Cysteine | 0.186 g | ~ | |||
| Threonine | 0.158 g | ~ | |||
| Tryptophan | 0.052 g | ~ | |||
| Phenylalanine | 0.168 g | ~ | |||
| Phenylalanine+Tyrosine | 0.292 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.184 g | ~ | |||
| Aspartic acid | 0.318 g | ~ | |||
| Glycine | 0.109 g | ~ | |||
| Glutamic acid | 0.458 g | ~ | |||
| Proline | 0.103 g | ~ | |||
| Serin | 0.241 g | ~ | |||
| Tyrosine | 0.124 g | ~ | |||
| Cysteine | 0.075 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 186.55 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 6.4 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.01 g | ~ | |||
| 15:0 Pentadecane | 0.003 g | ~ | |||
| 16:0 Palmitinaya | 0.53 g | ~ | |||
| 17:0 Margarine | 0.008 g | ~ | |||
| 18:0 Stearic | 0.228 g | ~ | |||
| 20:0 Arakhinovaya | 0.008 g | ~ | |||
| Monounsaturated fatty acids | 4.163 g | min 16.8 g | 24.8% | 8.8% | |
| 16:1 Palmitoleic | 0.101 g | ~ | |||
| 17:1 Heptadecene | 0.003 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.058 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.01 g | ~ | |||
| Polyunsaturated fatty acids | 0.772 g | from 11.2 to 20.6 g | 6.9% | 2.5% | |
| 18:2 Linolevaya | 0.284 g | ~ | |||
| 18:3 Linolenic | 0.016 g | ~ | |||
| 20:4 Arachidonic | 0.026 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 3.9% | |
| Omega-6 fatty acids | 0.7 g | from 4.7 to 16.8 g | 14.9% | 5.3% |
The energy value of sponge roll with cream is 281.2 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
