Ingredients
Sponge Biscuit
- 3 large eggs
- 150 grams (5.3 ounces) sugar
- 1 teaspoon vanilla paste
- 200 grams (7.1 ounces) spinach
- 100 grams (3.5 ounces) odorless vegetable oil
- 200 grams (7.1 ounces) all-purpose flour
- 8 grams (0.28 ounces) baking powder
Cherry Filling
- 170 grams (6 ounces) cherries
- 2 teaspoons cornstarch
- 2 tablespoons sugar
- 20 grams (0.7 ounces) Cointreau or cognac
Cream
- 400 grams (14.1 ounces) cream cheese
- 200 grams (7.1 ounces) heavy cream
- 50 grams (1.8 ounces) sugar
Equipment
- Blender
Essential for mashing the spinach and oil into a smooth mixture. Make sure to clean it thoroughly to avoid any leftover residue from previous uses.
- Whisk or Electric Mixer
Helps achieve a fluffy and airy egg and sugar mixture. If you're using a whisk, brace yourself for a bit of a workout!
- Baking Tray and Parchment Paper
Avoid sticking and ensure even baking by lining your tray with parchment paper. Don't forget to measure and cut it to fit the tray dimensions.
- Kitchen Towel
Useful for rolling the baked sponge biscuit without breaking it. A clean, slightly damp towel works best.
Instructions
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Servings
🎉 This exquisite sponge biscuit roll isn't just a dessert—it's an experience! Serve it chilled, straight from the fridge, and watch eyes widen in amazement when you reveal the beautiful swirls of cherry filling and creamy layers.
🍒 Pair it with a cup of hot tea or coffee for an afternoon delight. The sweetness of the cherry filling complements well with the bitterness of your favorite brew.
🍾 If you're feeling fancy, add a splash of elegance by garnishing with fresh cherries or a dusting of powdered sugar. This not only elevates the appearance but also adds an extra layer of flavor.
🔥 For a cozy get-together, serve the roll with a dollop of whipped cream or vanilla ice cream on the side. The combination of warm and cold sensations will have your guests melting with pleasure!
Variations
💡 Gluten-Free Variation: Swap the regular flour with a gluten-free baking mix that includes xanthan gum. Ensure your baking powder is gluten-free as well.
🌱 Vegan Variation: Replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 3 tablespoons of water per egg). Use vegan cream cheese and a dairy-free cream option, like coconut cream. Make sure your sugar and cornstarch are vegan, as some brands use animal-derived processes.
Faq
- Why did my sponge biscuit crack when I rolled it?
Cracking usually happens if the sponge has cooled too much or dried out. Try rolling it while it's still slightly warm with a damp towel.
- Can I use frozen cherries for the filling?
Absolutely! Just make sure to thaw and drain them well to avoid excess liquid in your filling.
- How can I make the roll more stable?
Chill your whipped cream cheese mixture before spreading it. This helps to firm up the roll when it's set in the fridge.
- Can I add different flavors to the cream?
Yes! You can infuse the cream with different flavors like citrus zest, cocoa powder, or even a touch of coffee for a mocha twist.
- What's the best way to store the roll?
Keep it refrigerated and cover it well with plastic wrap to prevent it from drying out. It's best consumed within 2-3 days.
- How do I ensure an even layer of cream and filling?
Spread the cream first in an even layer, and then carefully spoon the cherry filling over the top. Use a spatula to distribute it without mixing the layers.