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🍰 Heart-pattern Sponge Roll

148 kcal · 30 min · 4 servings

Heart-pattern Sponge Roll Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix the egg whites with 30 grams of sugar, 30 grams of flour, and red food coloring until the mixture is completely smooth and lump-free.
  2. 2. Transfer the red batter into a piping bag or a freezer bag so you can apply it precisely later.
  3. 3. Preheat your oven to 210 degrees Celsius using top and bottom heat.
  4. 4. Line a baking tray with baking paper and place the largest available baking frame on top of it.
  5. 5. Whisk the eggs together with the egg yolks, 100 grams of sugar, one teaspoon of vanilla extract, and a pinch of salt for about 10 minutes until the mixture is white and creamy.
  6. 6. Sift 100 grams of flour over the egg mixture and gently fold it in with a whisk, being careful not to deflate the airy batter.
  7. 7. Pour the sponge batter into the prepared baking frame and smooth the surface evenly using a cake ring spatula or a scraper.
  8. 8. Dab equal-sized dots of the red batter onto the surface of the sponge using the piping bag.
  9. 9. Drag a toothpick or a thin stainless steel rod from each dot towards the center to create small heart shapes.
  10. 10. Bake the sponge in the preheated oven at 210 degrees Celsius top and bottom heat for about 8 to 9 minutes.
  11. 11. Remove the tray from the oven and immediately remove the baking frame to prevent the sponge from collapsing.
  12. 12. Lift the sponge cake along with the baking paper off the tray and flip it onto a clean kitchen towel.
  13. 13. Carefully peel the baking paper off the bottom of the sponge cake.
  14. 14. Use the kitchen towel to gently roll up the sponge cake.
  15. 15. Allow the rolled-up sponge cake to cool down completely so that it holds its shape.
  16. 16. Mix the quark until creamy with powdered sugar and one teaspoon of vanilla extract.
  17. 17. Add the cream and whip the mixture stiffly with San-apart until it is firm.
  18. 18. Carefully unroll the cooled sponge cake.
  19. 19. Spread the quark-cream mixture evenly over the sponge cake.
  20. 20. Spread the jam evenly over the cream layer.
  21. 21. Carefully roll up the sponge cake again.
  22. 22. Place the finished roll in the refrigerator until you are ready to serve it.

Nutrition per serving