• Home
  • Cakes
  • Vertical Swiss Roll Cake with Ginger and Almond Flakes! Sponge Soft Cake!
0 0
Vertical Swiss Roll Cake with Ginger and Almond Flakes! Sponge Soft Cake!

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Vertical Swiss Roll Cake with Ginger and Almond Flakes! Sponge Soft Cake!

  • Medium

Directions

Share

If you are lover of vertical cake layers then I suggest this vertical roll-cake with  layer thickness of 5 cm.

White delicious filling with an enriched taste of cream cheese and heavy cream  that will easily stick the pieces and you will easily and quickly shape the cake without taking much time.

At the end, it is decorated with ginger powder, which you won’t feel it, but it will give you a unique taste complemented by the crunchiness of the almond petals.

 

 

 

Ingredients for sponge cake:

5 eggs

90 grams of cake flour

120 grams of granulated sugar

50 ml of oil (sunflower or grape seed)

4 grams of baking powder

1 tablespoon of vanilla extract

a pinch of salt

 

Filling ingredients:

200 grams of cream cheese

50 ml of heavy cream

100 grams of butter (room temperature)

5 tablespoons of powdered sugar

 

For Decoration

50 grams of almond petals

ginger powder

 

Preparation of sponge cake

 

Start by preparing the eggs, separate the yolks, from the whites. Add 5 egg yolks and 50 grams of granulated sugar to a bowl. Beat with a hand mixer until the mixture becomes thicker and the volume increases, beat for about 5 minutes.

Then beat the egg whites in another bowl with a mixer and add 70 grams of granulated sugar to them gradually, not all at once. It is best to add the sugar three times, one-third every two minutes to get a perfect meringue structure. After the first addition, beat with a mixer for two minutes and repeat with the second and third addition of sugar or 6 minutes of beating in total. Then combine the two textures by adding the egg yolk mixture to the egg white mixture. Mix with a spatula so that you don’t have white traces from the egg whites. Mix the flour with the baking powder and a pinch of salt, then add to the bowl with the eggs and mix until smooth.

Finally, add four tablespoons of the flour and egg mixture to the 50ml oil and whisk until smooth, and return this buttery mixture to the cake mixture. Mix all the ingredients again and transfer to a rectangular baking pan covered with baking paper. Nicely smooth the surface so that you have the same thickness of the sponge cake at the end and bake in a heated oven at 160 degrees for 20 minutes. Be careful not to overbake the sponge to keep it soft.

 

Preparation of Filling

Beat the heavy cream with a hand mixer and add the cream cheese to it. After mixing until smooth, add room temperature butter and powdered sugar.

Beat with a mixer until you get a smooth filling with equal ingredients.

After the sponge cake is baked, immediately remove the baking paper and cut it into 5 cm thick layers. Spread each layer thinly with the filling.

On a serving plate, fold one layer into a small roll and place it in the middle. Wrap the rest of the layers around it. They are easy to stick and roll due to the filling and softness of the dough.

Finally, apply some of the filling to the surface of the cake and smooth.

Sprinkle ginger powder over the top and add almond flakes and sponge cake crumbs.

A light, delicious and soft cake that I believe you will like.

You can prepare it for the Christmas table, for a birthday occasion or similar.

Bon appetite !

 

Olgica

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Вертикална Торта со ѓумбир и бадемови ливчиња! Мека и Вкусна!
next
Крцкава Баклава со Ф’стаци и Ореви !
previous
Вертикална Торта со ѓумбир и бадемови ливчиња! Мека и Вкусна!
next
Крцкава Баклава со Ф’стаци и Ореви !

Add Your Comment