Sponge Cake Roll

Sponge Cake Roll

Ingredients for 100 sheets: 500 eggs, 25 L Whipping cream, 15 kg Flour, 10 kg Sugar, 5 kg Apricot jam

Nutrition per serving View details
Carbohydrates: 248 g Protein: 53 g Fat: 118 g Fiber: 5 g
Energy: 2,262 kcal (9,464 kJ)

Preparation of Sponge Cake Roll

Stir dough

Separate 500 eggs. Beat the egg yolks with 500 dag Sugar and 5 L hot Water until frothy. Beat the egg whites with 500 dag Sugar until stiff. Fold the snow and 1500 dag Flour into the yolk mixture.

Baking

Line a baking tray with baking paper and spread the dough on it. Bake in the oven at 200 °C for 15 minutes.

Rolls

Place the baked dough with the top side on a cloth and remove the baking paper. Roll up the dough with the cloth and leave to cool.

Filling

Beat 25 L Whipping cream until stiff. Carefully roll out the cooled roulade and remove the cloth. Spread 500 dag Apricot jam on the roulade and spread the whipped cream on top. Close the roulade again and sprinkle with powdered sugar.
Created and tested by Martin Schlagnitweit – seasonal cook, web developer and vegetable grower.

Nutrition per serving

Reference amount: 1 serving
Composition
Carbohydrates 58% Protein 13% Fat 28% Fiber 1.2%
Carbohydrates
248 g
Protein
53 g
Fat
118 g
Fiber
5 g
Energy
2,262 kcal
9,464 kJ

Questions about Sponge Cake Roll

How many kcal does Sponge Cake Roll have?
One serving of Sponge Cake Roll provides 2,262 kcal.
How many carbs does Sponge Cake Roll contain?
One serving of Sponge Cake Roll contains 248 g of carbs.
How much protein does Sponge Cake Roll contain?
One serving of Sponge Cake Roll contains 53 g of protein.
How much fat does Sponge Cake Roll contain?
One serving of Sponge Cake Roll contains 118 g of fat.
How much fiber does Sponge Cake Roll contain?
One serving of Sponge Cake Roll contains 5 g of fiber.

Saisonwert im Jahresverlauf