Kiwi and whipped cream sponge cake roll

120 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert, Pastries
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Elaboration

For this recipe, the following preparations are needed:

ELABORATION

  • Fill a piping bag with sweetened whipped cream.
  • Peel and cut part of the kiwis into half-moons to decorate and the rest in cubes for the filling.
  • 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.
  • Spread the kiwi cubes over the surface.
  • With the help of paper and pulling towards us roll the cake.
  • Ration and decorate with a button of cream with half a slice of glazed kiwi.
  • Finish by sprinkling with icing sugar.
  • Serve with kiwi coulis.
Nutritional information (1 portion)
Fiber 0.77 g
Saturates 16.61 g
Monounsaturated fatty acids 8.33 g
Polyunsaturated fatty acids 1.25 g
Cholesterol 207.82 mg
Calcium 61.14 mg
Iron 0.99 mg
Zinc 0.73 mg
Vitamin A 268.03 ug
Vitamin C 12.13 g
Folic acid 23.62 ug
Salt (Sodium) 75.04 mg
Sugars 36.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.