16 April, 2017
Tiramisu Sponge cake roll
For our Easter tea with friends I made this sponge cake roll. Nothing traditional for Easter but easy to make and a great taste.
This roll has 3 components:
The sponge cake, an simple biscuit cake, rolled up when it comes out of the oven.
The sponge is soaked with some coffee.
The filling is a mascapone cream with almond flavor.
You can use alcohol like Amaretto or a nut liquor, but as we had some children coming for tea, I made it without alcohol and with decaf coffee.
The highlight for children were the Amarettini cookies (amaretti biscuits). I got them from the Italian Supermarket.
The cake is baked on a 36×28 cm silicon baking tray. After it comes out of the oven I turned it over on a towel dusted with sugar and rolled up in the towel while hot. You need to let it cool down in the towel and then just before filling unroll it.
Prep time:
Cook time:
Total time:
Serves: 12
- 6 eggs
- 170g all purpose flour
- 100g sugar
- 1 tbsp baking powder
- 50g amaretti cookies, crunched in small pieces
- 4 tbsp cold coffee
- 1 tsp almond essence or 2 tbsp liquor
- 400 g Mascapone cheese
- 400 g cream
- Vanilla
- 30 g sugar
- 9 g gelatin
- 2 tsp almond essence or 3 tbsp liquor
- some cocoa for dusting
- some amaretti cookies
- Preheat your oven with two sided heat. Do not use convection as it will dry out your sponge.
- Separate the egg white and the yolk and whip the white until it forms peaks.
- Mix the egg yolk with the sugar and whisk until it is creamy.
- Add the egg white and the flour and cookie crumble to the creamy egg and slightly mix it until it is incorporated but not to much.
- Spread the dough on a flat baking tray, lined with some baking paper.
- Bake at 200C / 430 F for 10 minutes.
- While it is baking prepare a clean tea towel on a surface and dust some sugar on top of it.
- Once the cake is ready turn it over on the sugar surface and remove the baking paper.
- Roll up the hot cake with the towel and let it cool down.
- Whisk the cream until it is thick and creamy.
- Bloom the gelatin and heat it so it slightly until it is dissolved.
- Whisk the Mascapone with the sugar and the vanilla until it is creamy, add the almond essence or liquor, the gelatin and the cream.
- Mix all until it a nice smooth cream.
- Unroll the cake and drizzle the coffe almond mix on the inside of the cake.
- Top the cream on it and spread equally. Leafe some cream over for the outside.
- Roll the cake to a roll using the towel and pace on a plate.
- spread a thin layer of cream over the roll and dust it with some cocoa powder.
- Fill rest of the cream in a piping bag and decorate the roll. Put some cookies as decoration on top.