Sponge Cake with Jelly - recipe with photo

Sponge Cake with Jelly

A wonderful and very delicious dessert combining fragrant jelly, delicate souffle, and airy sponge cake. Everyone is sure to love this cake. If the sponge cake was overbaked in the oven and cannot be rolled into a log, it can be cut into cubes, mixed with jam, spread over a round base, and the preparation continued according to the recipe.

Total cooking time
not set
Number of servings
6
Recipe difficulty
4 / 5
Vegetarian Nut free Halal Kosher

Ingredients

for 6 servings

  • eggs 4
  • sugar 100 g
  • flour 100-150 g
  • vanilla sugar 1 tsp
  • baking powder 1 tsp
  • cream 33-35% 200 ml
  • sugar 100 g
  • yogurt 5-7% 120 ml
  • gelatin 10 g
  • jam or preserve
  • jelly semi-finished product packs 2-3

Instructions

Preparing the sponge cake

Step 1 of 18

Beat the sugar and vanilla sugar together with the eggs.

Step 2 of 18

Add the flour and baking powder. Mix gently.

Step 3 of 18

Pour part of the batter (in a layer 0.5–0.7 cm) into a round baking pan with a diameter of 26 cm, greased with butter or lined with parchment paper. Place in an oven preheated to 180 degrees for 10–15 minutes.

Step 4 of 18

Grease a baking tin measuring 20×30 cm with butter or line it with baking paper. Spread the remaining batter in a layer 0.5 cm. Bake at 180 degrees for 10–15 minutes.

Step 5 of 18

Roll the hot sponge cake into a log (it is permissible to do so together with the paper).

Step 6 of 18

Unroll the sponge cake, remove the paper and spread jam over the surface.

Step 7 of 18

Roll it into a log again.

Step 8 of 18

Cut into pieces 1 cm wide.

Soufflé Preparation

Step 9 of 18

Pour 100 ml of cold boiled water over the gelatin. Leave for the time specified on the package.

Step 10 of 18

Heat the gelatin almost to boiling, but do not boil. Cool to room temperature.

Step 11 of 18

Whip the cream with sugar.

Step 12 of 18

Add yogurt and mix.

Step 13 of 18

Stir in the gelatin.

Step 14 of 18

Leave the round sponge cake in the baking pan.

Step 15 of 18

Top with the soufflé and smooth the surface. Refrigerate for 1–2 hours.

Step 16 of 18

Place the cake rolls on top.

Step 17 of 18

Prepare the jelly according to the package instructions.

Step 18 of 18

Pour the jelly, cooled to room temperature, over the cake rolls. Refrigerate for 5–6 hours.

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