Cream cheese sponge roll

8 servings
1 hour 30 min

How to make a sponge roll with cream cheese? Very simple! First, prepare the necessary ingredients for the dough. Take top grade flour, large selected eggs. If the eggs are small, take one more. Cocoa is also better to take high-quality. I have a gold label. Nesquik-type cocoa will not work here. The vanilla flavor can be replaced with a pinch of vanillin. You can use any fruit or berries, fresh or frozen, to decorate.

Divide the eggs into yolks and squirrels, trying to prevent a drop of yolk from getting into the squirrels. Proteins should be cold. The dishes in which the whites will beat should be clean, without water droplets. If any of these conditions are violated, the proteins will not foam.

Whisk the whites with a mixer into a lush, resistant foam, gradually adding salt, sugar and vanilla extract. The trace from the whisk of properly whipped proteins should be preserved.

Then, continuing to beat, add the yolks one at a time. The mass will liquefy slightly.

Sift the flour with cocoa and gradually put it into the dough in a few steps, gently mixing it with a spatula from top to bottom. When stirred, the dough slightly crumbles, but at the same time retains its pomp. You may get more or less flour than I do. Navigate the consistency of the dough.

This is how you get ready-made dough - homogeneous, without flour lumps, soft, fluid and airy.

Cover the baking sheet with parchment and lightly grease it with vegetable oil. In this case, it is better to wipe the excess oil with a napkin. If your parchment is already oiled, you do not need to lubricate it additionally. Lay out the dough and flatten. I have a standard 30×40 cm baking tray. Bake in an oven preheated to 220 ° C for 6-8 minutes. It is important not to overexpose the biscuit, otherwise it will dry out and can break when folding. Determine the time by your oven.

A properly prepared biscuit should spring when pressed. Immediately place a sheet of pure parchment on the finished biscuit and turn the cake over. Remove the parchment on which it was baked and cover with cling film. Cool. Some hostesses immediately turn the cake into a roll so that the dough is easier to roll.

While the cake cools, make the cream. Cream is needed with a fat content of 33% or higher. Cream cheese, no additives. Powdered sugar can add more or less to your liking.

Remove the cream cheese from the refrigerator in advance. It should be room temperature. Spoon it well to combine it more easily with the delicate cream.

Whisk the cold cream with the icing sugar until soft peaks. You do not need to beat the mass strongly. The trace from the corolla should remain, the mass is thick, but fluid.

Put the mashed cream cheese of room temperature to the cream. Whisk everything until smooth.

It is not worth beating the mass for a long time, otherwise the cheese can go cereal, and the cream will go into butter. As soon as a uniform smooth mass has appeared, the mixer can be removed.

On the cooled cake, apply the cream in an even layer, leaving a little cream to design the top.

Roll the biscuit in a dense roll, helping yourself with the parchment on which the bark lies.

Brush the roll with the remaining cream on top. For texture, slide a fork over the surface of the cream. It will turn out beautiful stripes. Sprinkle lightly over the cocoa roll on top. Refrigerate the roll for 3 hours or overnight.

Before serving, you can additionally decorate the roll with fresh fruits and berries for the season and mint. Enjoy your meal!