Whipped cream sponge cake roll

60 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
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
g
Proteins
5.05
g
Lipids
19.79
g
Fiber 0.4 g
Saturates 11.56 g
Monounsaturated fatty acids 5.81 g
Polyunsaturated fatty acids 0.88 g
Cholesterol 146.87 mg
Calcium 40.68 mg
Iron 0.66 mg
Zinc 0.51 mg
Vitamin A 187.13 ug
Vitamin C 0.0 g
Folic acid 14.17 ug
Salt (Sodium) 61.7 mg
Sugars 30.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.