Sponge roll with caramel-tangerine cream

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 3 sheets Gelatine
  • 1 package Caramel-flavoured pudding powder
  • 225 g Sugar
  • 400 ml Milk
  • 3 Eggs (size M)
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 50 g Flour
  • 25 g Cornstarch
  • 1 knife tip Baking Powder
  • 15 g Cocoa powder
  • 200 g Whipped cream
  • 1 can(s) (314 ml; draw-off weight 175 g) Mandarin Oranges
  • baking paper
  • 7-10 Tbsp Paper sleeves

Directions

  1. 1

    Soak the gelatine. Mix pudding powder and 80 g sugar and stir with some milk until smooth. Bring the rest of the milk to the boil, remove the pot from the heat. Stir in the pudding powder. Put it back on the stove and let it boil for about 1 minute while stirring. Pour into a bowl.

  2. 2

    Squeeze the gelatine well and stir into the pudding. Sprinkle with 20 g sugar to prevent skin formation. Let it cool down. In the meantime, separate the eggs for the sponge cake base. Beat the egg white and 3 tablespoons of cold water until stiff. Sprinkle 75 g sugar, salt and vanillin sugar into the mixture. Stir in egg yolk. Mix flour, starch, baking powder and cocoa and sieve onto the egg-sugar mixture, fold in carefully. Pour the dough onto a baking tray (32 x 38 cm) lined with baking paper, smooth it down and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove from the oven, place on a damp tea towel sprinkled with 50 g sugar and remove the baking paper. Wrap the protruding edges of the tea towel so that they cover the edges of the sponge cake.

  3. 3

    Stir in egg yolk. Mix flour, starch, baking powder and cocoa and sieve onto the egg-sugar mixture, fold in carefully. Pour the dough onto a baking tray (32 x 38 cm) lined with baking paper, smooth it down and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove from the oven, place on a damp tea towel sprinkled with 50 g sugar and remove the baking paper. Wrap the protruding edges of the tea towel so that they cover the edges of the sponge cake. Leave to cool. Stir the pudding until smooth, whip the cream until stiff, stir into the cooled pudding. Drain mandarin oranges and fold into the cream. Spread the cream evenly on the pastry sheet. Roll up the sponge cake from the longer side using a tea towel and chill for about 3 hours. Cut into 12 slices and serve in paper sleeves as desired

  4. 4

    Leave to cool. Stir the pudding until smooth, whip the cream until stiff, stir into the cooled pudding. Drain mandarin oranges and fold into the cream. Spread the cream evenly on the pastry sheet. Roll up the sponge cake from the longer side using a tea towel and chill for about 3 hours. Cut into 12 slices and serve in paper sleeves as desired

  5. 5

    waiting time approx. 3 hours

Nutrition Facts

KCAL
220 kcal
CARBS
32 g
FATS
8 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesexoticCakeCake