Cherry Sponge Roll

Cherry Sponge Roll

Ingredients:-

Eggs – 3 numbers, large

Vanilla essence – 1 tsp

Sugar – Slightly less than 1 cup

All purpose flour – 3/4 cup + 2 tbsps

Baking powder – 1/4 tsp

Confectioner’s Sugar / Icing sugar – as needed

Tart Cherry jam – as needed

Method:-

Grease a 11 x 15 inch baking tray.

Preheat the oven to 180C.

Sift together the flour & baking powder. Keep aside.

Beat together the eggs, sugar & vanilla essence with a hand mixer/ stand mixer on medium speed for 4 minutes/ till the mixture turns pale yellow & is very foamy.

Add the sifted flour mixture little by little, 1 tbsp at a time & carefully fold in without deflating the batter.

Transfer to the greased tray & bake at 180C for 10 minutes/ till the sponge springs back when pressed.

Dust a clean kitchen towel/ Al foil with the icing sugar. Run a sharp knife along the edges if the baked cake & invert it on the towel. Roll it along the shorter side when still hot, with the towel in between the layers. Let it cool down completely to room temperature.

Unroll the cooled cake & spread a thin layer of the jam over it & roll it back again ( without the towel in between). Cut into 1/2″pieces & serve.

Advertisements
This entry was posted in Baking, Cake. Bookmark the permalink.

One Response to Cherry Sponge Roll

  1. Good day! I simply want to give a huge thumbs up for the great data you’ve got right here on this post. I will likely be coming back to your weblog for more soon.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s