Roll cake garnished with preserve
The roll cake garnished with preserve is a classic pastry recipe that requires a bit of skill, but is still very easy to make. And it's a recipe that can be endlessly adapted with all kinds of fillings for a delicious dessert, snack or breakfast.
You can also make a glaze or coulis with one of our preserves, which is delicious!
Or for an impromptu dessert, soak the cake in limoncello just before serving with a scoop of ice cream!
Ingredients for the sponge cake :
- 4 eggs
- 100gr of flour
- 80g of sugar
- Half a jar of preserve of your choice
Whisk the egg yolks with the sugar until the mixture whitens, then pour in the sifted flour and mix until smooth.
Beat the egg whites until stiff, then fold them gently into the batter using a pastry blender.
On a baking sheet lined with baking parchment, spread the dough evenly with a spatula. Tap the baking sheet on the work surface until the small air bubbles in the dough stand out and burst on the surface. This will ensure that your dough cooks evenly.
Bake at 180°C for 12 to 15 minutes, until the sponge is golden brown. Be careful at the baking, as the sponge will harden afterwards.
Once out of the oven, invert the sponge cake, parchment side up, onto a clean, slightly dampened tea towel placed on the work surface. Carefully remove the parchment paper by hand to avoid tearing off any pieces of cake.
Wrap the cake lengthwise around itself with the kitchen towel, pressing it tightly so that the still-warm dough takes its shape. Leave for a few minutes.
Once cooled, gently unroll the cake, spread a generous layer of preserve, then roll it up again without the cloth.
At this point, you can lightly brush the cake with limoncello.
You can wrap the roll cake with a plastic film, tightening it like a ballotine so that it keeps its shape.
Chill for one hour before serving.
