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Here is a sponge cake characterized by an elastic structure ideal to be rolled up. With this type of sponge cake, you can prepare delicious roll cakes filled with creams or jelly. I recommend gently soak it with Alchermes and fill it with a soft buttercream!For an excellent result of this recipe, be very careful not to let the sponge cake dry out in the oven but to keep it pretty moist.
People
Equipment
- Stand Mixer
- Baking Sheet
Ingredients
- 250 gr All-Purpose Flour
- 200 gr Granulated Sugar (Quantity 1)
- 220 gr Egg Yolks
- 300 gr Egg Whites
- 100 gr Granulated Sugar (Quantity 2)
- 10 gr Vanilla extract
- 4 gr salt
Instructions
- Whip the egg whites with salt and sugar (Quantity 2) to stiff peaks.
- Whip the egg yolks with the sugar (Quantity 1) until the mixture is light and fluffy.
- Sift flour 2 times. Combine the 2 mixtures, lightening the yolks with a portion of egg white meringue and then alternating the egg white and flour.
- Spread thinly on greaseproof paper and bake at 200°C (392°F) for about 4-5 minutes with the oven door slightly open.
- Take out of the oven, spread out on a towel, roll it up until lukewarm.Fill the Sponge Cake Roll as you like and roll up again, using the towel.
Notes
If you want to make a cocoa biscuit, you can replace 100gr of flour with 10gr of cocoa and add 20gr of honey. If you are interested in preparing a perfect Sponge Cake, visit Biancolievito's Pastry School.
Nutrition
Serving: 100g | Calories: 490kcal | Carbohydrates: 84g | Protein: 16g | Fat: 10g | Fiber: 1g | Sugar: 51g
2 comments about “Pan di Spagna per Rotolo”
Buongiorno, cosa vuol dire quantita o 2 negli ingredienti?
Ciao Carmen,
nella ricetta ci sono 2 quantità di zucchero (quantità 1 e quantità 2) che vengono aggiunte in momenti diversi nella preparazione
Spero sia più chiaro ora
A presto!