Sponge Cake Roll with Lingonberry Soufflé
A combination of light sponge cake, soft cream, and lingonberries! It is very delicious! Currants or cranberries can be used as an alternative to lingonberries. The recipe is for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- eggs 4
- sugar 150 g
- vanilla sugar 8 g
- flour 150 g
- baking powder 10 g
- gelatin 10 g
- cream 33-35% 250 ml
- sugar 100 g
- lingonberries 150 g
Instructions
Preparing the sponge cake
Step 1 of 12
Beat the eggs together with vanilla sugar and sugar (the process takes about 5 minutes).
Step 2 of 12
Stir in the flour and baking powder. Mix gently.
Step 3 of 12
Grease with oil or line a baking pan with parchment paper (a size of 30×40 cm was used in the recipe). Pour in the batter and spread it in an even layer about 3 mm thick. Place in an oven preheated to 180 degrees. Bake for 15–20 minutes.
Step 4 of 12
Roll the hot sponge cake into a roll together with the baking paper. If there is no paper, you can use a towel, rolling the sponge cake together with it. Let cool.
Preparing the soufflé
Step 5 of 12
Soak the gelatin in 100 ml of cold boiled water. Leave for the time specified on the package.
Step 6 of 12
Heat the gelatin almost to boiling, but do not boil. Cool to room temperature.
Step 7 of 12
Beat the cream with sugar until fluffy.
Step 8 of 12
Stir in the gelatin and mix.
Step 9 of 12
Add the lingonberries and mix. Place the soufflé in the refrigerator to partially thicken.
Step 10 of 12
Unroll the sponge cake. Spread the soufflé over it, leaving a small amount.
Step 11 of 12
Roll up the roll (now without paper).
Step 12 of 12
Cover the top with the remaining soufflé. Leave in the refrigerator for 3–4 hours.