Strawberry jam, whipped cream and sprinkle Swiss roll

Name: Strawberry jam, whipped cream and sprinkle Swiss roll
Ingredients: 5 eggs; 1/8 teaspoon salt; 5 tablespoons sugar; 2 tablespoons hot water; 2 tablespoons oil; 5 tablespoons flour; 1 teaspoon baking powder; 2 tablespoons sprinkles; 100 ml whipping cream; 150 g cooking cream; 1 tablespoon powdered sugar; 3 tablespoons strawberry jam; 2 tablespoons granulated sugar; 4 tablespoons sprinkles

Dessert - Strawberry jam, whipped cream and sprinkle Swiss roll by Anuta O. - Recipia

The Strawberry jam, whipped cream and sprinkle Swiss roll has a thin sponge, rolled while warm, with a creamy filling and a colorful coating. With the eggs, I watch the egg-white foam: I beat it until glossy and firm, without overbeating once it holds its shape. The sprinkles in the sponge show in the slices, alongside the layers of jam and whipped cream. Prep: 30 minutes. Cook: 20 minutes. Rest: 2 hours and 31 minutes. Total time: 3 hours and 21 minutes. Servings: 8. Approximately 210 kcal and 5 g protein per serving.

Ingredients

For the sponge

5 eggs
1/8 teaspoon salt
5 tablespoons sugar
2 tablespoons hot water
2 tablespoons oil
5 tablespoons flour
1 teaspoon baking powder
2 tablespoons sprinkles

For the whipped cream

100 ml whipping cream
150 g cooking cream
1 tablespoon powdered sugar

For the filling and decoration

3 tablespoons strawberry jam
2 tablespoons granulated sugar
4 tablespoons sprinkles

Preparation

1. Preheat the oven to 180°C. Separate the egg whites from the yolks. 2. Beat the egg whites with the salt, gradually adding the 5 tablespoons of sugar, until you have a firm, glossy foam. 3. Pour in the 2 tablespoons of hot water and beat at the highest speed for 30 seconds. 4. Beat the yolks with the oil, then fold them into the foam. 5. Sift the flour with the baking powder and fold them in gently, using a bottom-to-top motion. Add the 2 tablespoons of sprinkles and briefly stir them in. 6. Line a 25 × 30 cm pan with parchment paper. Spoon in the mixture, level it, and bake the sponge for 20 minutes, until lightly browned and springy to the touch. 7. Leave the sponge for a minute, then turn it out onto another sheet of parchment sprinkled with 2 tablespoons of granulated sugar. Roll it up while warm and leave it in the paper until completely cool, about 60 minutes. 8. Carefully unroll the sponge and spread the 3 tablespoons of strawberry jam over the entire surface. 9. Beat the whipping cream with the cooking cream and powdered sugar until the mixture thickens. 10. Spread the cream over the jam, leaving 2 tablespoons for the outside. Roll it up tightly and chill for 30 minutes. 11. Spread the reserved cream over the outside of the roll. Put the 4 tablespoons of sprinkles in a tray and roll the cake in them so it is evenly coated. Chill for another hour, then slice.

Notes

The roll can be made a day ahead and kept covered in the refrigerator for up to 3 days. Choose a thick jam for the middle layer. A runny one can soften the sponge and seep out when you cut slices. The 25 × 30 cm pan makes a thin sponge; in a larger pan it bakes faster and needs watching toward the end. Cold eggs are easier to separate, while eggs brought to room temperature foam faster. I don't rush cooling the roll before unrolling it, because the still-warm sponge can tear when spread. Sprinkles with small grains coat the outside more evenly than long rods, which can leave gaps. You can replace the strawberry jam with the same amount of well-set raspberry jam. The sponge contains gluten, and the whipping cream and cooking cream are dairy; the eggs remain in the sponge. A slice goes well with a cup of black tea.