← All recipes

🍽️ Cherry Sponge Roll

275 kcal · 30 min · 4 servings

Cherry Sponge Roll Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Line a baking tray with baking paper.
  2. 2. Beat the eggs, 50 g sugar, and a pinch of salt with a hand mixer on the highest setting for 7 to 8 minutes until creamy.
  3. 3. Sift flour and starch over the egg mixture.
  4. 4. Gently fold the dry ingredients into the mixture using a rubber spatula.
  5. 5. Spread the mixture thinly and evenly over the baking paper.
  6. 6. Bake the sponge in the preheated oven at 200 °C (convection: 180 °C, gas: setting 3) on the second rack from the bottom for 6 to 8 minutes.
  7. 7. Spread a kitchen towel out on your work surface.
  8. 8. Evenly sprinkle the remaining sugar over the towel.
  9. 9. Invert the warm sponge cake onto the towel.
  10. 10. Brush the baking paper with a little lukewarm water.
  11. 11. Carefully peel off the paper.
  12. 12. Roll up the sponge cake using the towel.
  13. 13. Set the roll aside to cool.
  14. 14. Rinse a lemon under hot water and dry it.
  15. 15. Finely grate the zest.
  16. 16. Cut the lemon in half and juice one half.
  17. 17. Add 2 tsp lemon juice, the lemon zest, both types of quark, and maple syrup to a bowl.
  18. 18. Beat the cream with a hand mixer for 4 to 5 minutes until creamy.
  19. 19. Unroll the cooled sponge cake.
  20. 20. Fill the quark cream into a piping bag with a large star tip.
  21. 21. Fill the fruit spread into a separate piping bag.
  22. 22. Pipe the quark cream and fruit spread alternately in stripes onto the sponge.
  23. 23. Leave a 2 cm wide border free at the top, wide edge.
  24. 24. Roll the sponge back up using the towel, starting from the wide side.
  25. 25. Chill the roll in the refrigerator for 2 to 3 hours.
  26. 26. Slice the roll and serve.

Nutrition per serving