A flat Sponge Cake baked in a baking sheet and then rolled after filling with cream or jam or jelly is called a Roulade. This Sponge Cake is wonderfully light and airy. It contains just three basic ingredients : eggs, flour and sugar. It is leavened solely by the air beaten into the eggs. I have used a strawberry jam with whipped cream as a filling for this cake. Other jams or purees can also be used as per your choice or preferences. Well wrapped, the Sponge Cake can be stored in the refrigerator for several days. Also, I think it tastes better the next day.
SPONGE CAKE
Ingredients:
4 eggs
1 egg yolk
1/3rd cup (35 grams) all purpose flour
3 tablespoons (30 grams )cornflour
1/2 cup (100 grams) + 1 tablespoon (15 grams) caster sugar
1 teaspoon vanilla extract
2 tablespoon icing sugar (for dusting)
pinch of salt (for whipping egg whites)
Preheat oven to 230 degree Celsius. Butter and line a 17'x12' baking sheet or pan, and then butter and flour the parchment paper (butter paper) also.
Separate two of the eggs, placing the yolks in one bowl and the whites in another. To the yolks, add the additional yolk, and the two remaining eggs. In a small bowl whisk the flour with cornflour.
Beat the egg yolks and the whole eggs along with 1/2 cup (100 grams) of sugar on high speed for about 5 minutes or until it becomes thick, pale yellow in colour and fluffy. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Then beat in the vanilla extract. Sift half the flour over the egg mixture and fold in gently, just until the flour is incorporated. Sift the remaining flour into the batter and fold in.
In a clean bowl beat the egg whites until foamy. Add a pinch of salt and continue beating until soft peaks form. Sprinkle in the remaining 1 tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites.
Pour the batter into the prepared pan, spreading evenly with an offset spatula or spoon. Bake for about 8-10 minutes or until golden brown and when lightly pressed, springs back. Immediately upon removing from oven, sprinkle with icing sugar and then invert on a dish towel or tea napkin. Remove the parchment paper and sprinkle with icing sugar and roll up the sponge with the towel. Place on a wire rack to cool.
STRAWBERRY WHIPPED CREAM
Ingredients:
1 cup (240 ml) whipping cream ( I used low fat cream as heavy whipping cream is not easily available in India)
1/2 teaspoon vanilla extract
2 tablespoon (20 grams) icing sugar
1/3 cup (80 ml) strawberry jam or puree.
Beat the whipping cream, sugar and vanilla until incorporated. Then add the strawberry jam or puree and beat until the cream stiffens. Getting a stiff whipped cream with low fat cream is very difficult. It is advisable to place the mixing bowl and beater in freezer for about 15 minutes before using.
HOW TO ASSEMBLE:
Unroll the sponge, spread with the cream, and roll it. Cover and chill in the refrigerator for a couple of hours before slicing it (I was not that patient with mine and it cracked a little while slicing it). Just before serving, dust it with icing sugar.
Ingredients:
4 eggs
1 egg yolk
1/3rd cup (35 grams) all purpose flour
3 tablespoons (30 grams )cornflour
1/2 cup (100 grams) + 1 tablespoon (15 grams) caster sugar
1 teaspoon vanilla extract
2 tablespoon icing sugar (for dusting)
pinch of salt (for whipping egg whites)
Preheat oven to 230 degree Celsius. Butter and line a 17'x12' baking sheet or pan, and then butter and flour the parchment paper (butter paper) also.
Separate two of the eggs, placing the yolks in one bowl and the whites in another. To the yolks, add the additional yolk, and the two remaining eggs. In a small bowl whisk the flour with cornflour.
Beat the egg yolks and the whole eggs along with 1/2 cup (100 grams) of sugar on high speed for about 5 minutes or until it becomes thick, pale yellow in colour and fluffy. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Then beat in the vanilla extract. Sift half the flour over the egg mixture and fold in gently, just until the flour is incorporated. Sift the remaining flour into the batter and fold in.
In a clean bowl beat the egg whites until foamy. Add a pinch of salt and continue beating until soft peaks form. Sprinkle in the remaining 1 tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites.
Pour the batter into the prepared pan, spreading evenly with an offset spatula or spoon. Bake for about 8-10 minutes or until golden brown and when lightly pressed, springs back. Immediately upon removing from oven, sprinkle with icing sugar and then invert on a dish towel or tea napkin. Remove the parchment paper and sprinkle with icing sugar and roll up the sponge with the towel. Place on a wire rack to cool.
STRAWBERRY WHIPPED CREAM
Ingredients:
1 cup (240 ml) whipping cream ( I used low fat cream as heavy whipping cream is not easily available in India)
1/2 teaspoon vanilla extract
2 tablespoon (20 grams) icing sugar
1/3 cup (80 ml) strawberry jam or puree.
Beat the whipping cream, sugar and vanilla until incorporated. Then add the strawberry jam or puree and beat until the cream stiffens. Getting a stiff whipped cream with low fat cream is very difficult. It is advisable to place the mixing bowl and beater in freezer for about 15 minutes before using.
HOW TO ASSEMBLE:
Unroll the sponge, spread with the cream, and roll it. Cover and chill in the refrigerator for a couple of hours before slicing it (I was not that patient with mine and it cracked a little while slicing it). Just before serving, dust it with icing sugar.
