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🍽️ Savory Sponge Roll with Carrots and Cress

220 kcal · 30 min · 4 servings

Ingredients

• 600 g Carrots (6 Carrots)
• 4 Eggs
• 100 g Margarine
• 100 g Flour
• 50 g Cornstarch (3 heaped Tbsp)
• 3 tsp Baking Powder
• 0.5 tsp Salt
• 0.25 tsp Pepper
• 3 boxes Garden Cress
• 600 g Buttermilk Quark (or Low-fat Quark)

Instructions

1. 1. Wash, trim, and peel the carrots.
2. 2. Grate the carrots finely.
3. 3. Take half of the grated carrots and place them in a small bowl.
4. 4. Cover this bowl with cling film and set it aside.
5. 5. Separate the eggs into yolks and whites.
6. 6. Place the egg whites in a tall container.
7. 7. Whip the egg whites stiff using the beaters of a hand mixer.
8. 8. Place the whipped egg whites in the fridge until you need them.
9. 9. Place the margarine in a mixing bowl.
10. 10. Beat the margarine until fluffy using the beaters of a hand mixer.
11. 11. Slowly stir the egg yolks into the margarine.
12. 12. Mix flour, starch, baking powder, salt, and pepper in a separate bowl.
13. 13. Divide this dry mixture into two equal portions.
14. 14. Stir the first portion of the dry mixture briefly into the yolk mixture.
15. 15. Add the second portion of grated carrots to the batter.
16. 16. Add the cold egg whites to the batter.
17. 17. Fold everything gently with a rubber spatula until homogeneous.
18. 18. Line a baking tray with baking paper.
19. 19. Spread the sponge batter evenly on the tray.
20. 20. Preheat the oven to 200 °C (180 °C fan or gas mark 3).
21. 21. Place the tray on the second rack from the bottom in the oven.
22. 22. Bake the sponge for 15 to 20 minutes.
23. 23. Invert the hot sponge cake onto a clean kitchen towel.
24. 24. Let the cake cool for a few minutes.
25. 25. Carefully peel off the baking paper.
26. 26. Loosely roll the sponge together with the kitchen towel starting from the long side.
27. 27. Let the roll cool completely in the towel for about 30 minutes.
28. 28. Cut the cress with kitchen scissors.
29. 29. Set aside half a bunch of cress.
30. 30. Place the quark in a bowl.
31. 31. Stir the quark until creamy.
32. 32. Season the quark savoury with salt and pepper.
33. 33. Fold the reserved grated carrots into the quark.
34. 34. Fold the remaining cress into the quark.
35. 35. Unroll the cooled sponge cake using the towel.
36. 36. Spread three quarters of the cress quark mixture over the sponge.
37. 37. Carefully roll the sponge into a roll without the towel.
38. 38. Place the roll in the fridge for at least 30 minutes.
39. 39. Garnish the finished roll with the remaining quark and cress.
40. 40. Slice the roll and serve.

Nutrition per serving

• kcal: 220
• Protein: 12 g · Fett/Fat: 11 g · Carbs: 16 g