Perfect sponge for a roulade: Light and dark sponge that never tears recept
- Easy to prepare
- 8 portions
- 45 minutes
The sponge is the basis for a delicious roulade that is tender and airy. This recipe for a light and dark sponge is easy and the result will pleasantly surprise you. You can fill the sponge with various creams, Nutella or jam, and it always tastes great!
For 8 portions
Ingredients
Light sponge:
Dark sponge:
Preparation procedure
- Preparation of the light sponge: All ingredients should be at room temperature. In a bowl whisk the eggs for about 15 seconds, add the sugar and whisk until frothy. Add the sifted flour and gently mix. Bake on a baking sheet lined with parchment paper in a preheated oven at 180 °C for about 10 minutes. After 10 minutes open the oven and leave the sponge in to dry for another 5 minutes. Turn the sponge out onto a clean cloth, gently remove the parchment paper and roll the sponge together with the cloth. Let cool.
- Preparation of the dark sponge: In a bowl whisk the egg yolks with the cocoa until foamy. In another bowl beat the egg whites with the sugar to stiff peaks. Then add the egg yolk and cocoa mixture and gently fold. Finally add the sifted flour and carefully fold. Bake on a baking sheet lined with parchment paper in a preheated oven at 180 °C for about 14 minutes. Turn the baked sponge out onto a clean cloth, remove the parchment paper and gently roll. Let cool.
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Final touches:
After cooling, unroll both sponges and fill them as you like (cream, jam, Nutella).
Roll up the roulade and serve.
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