Whipped cream sponge cake roll

60 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Allergens

Ingredients for 5 portions Calculate portions

Génoise sponge cake to be rolled 0.35 ud

Basic syrup 0.013 l

Whipped cream with sugar 0.36 l

Strawberry coulis 0.05 l

Eggs 2.8 ud

Sugar 0.084 kg

Plain flour 0.07 kg

Sugar 0.005 kg

Water 0.005 l

Rum 0.003 l

Cinnamon stick 0.025 ud

Cream 0.36 l

Sugar 0.054 kg

Confruti strawberry 0.025 kg

Water 0.025 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

463.44

kcal

Carbohydrates

44.41

Proteins

7.1

Lipids

28.37

Fiber 0.52 g

Saturates 16.61 g