Fine plum roll

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 15
  • 3 Eggs (size M)
  • 100 g Sugar
  • 75 g Flour
  • 25 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 100 g toasted flaked almonds
  • 250 g Whipped cream
  • 1 package Vanillin sugar
  • 1 package Cream stabiliser
  • 200 g Plum jam
  • 1-2 TABLESPOONS Icing sugar
  • 7-10 Tbsp Sugar
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, adding sugar. Stir in egg yolks. Mix flour, starch and baking powder and fold into the mixture. Line baking tray with baking paper. Spread the mixture evenly on top. Sprinkle the sponge cake with half of the almonds and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes.

  2. 2

    Remove the sponge cake from the oven and turn out onto a tea towel sprinkled with sugar. Remove the baking paper. Roll up the sponge cake from the long side with the cloth and chill. Whip the cream until stiff, adding vanillin sugar and cream firming agent. Unroll sponge roll and spread with plum jam. Spread the cream on top and leave a margin of about 1 cm at the outer/upper end. Roll w

  3. 3

    15 minutes waiting time

Nutrition Facts

KCAL
190 kcal
CARBS
21 g
FATS
10 g
PROTEINS
4 g