Name: Sponge roll with apricot jam, butter-pudding cream and coconut
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 12
Ingredients: 4 eggs; 160 g granulated sugar; 160 g plain flour; 500 ml milk; 2 packets vanilla pudding (powder); 80–100 g sugar (to taste); 500 g softened butter; 1 packet vanilla sugar; 1–2 tablespoons rum; 200–250 g tangy jam (apricot, or redcurrant); Rum and/or Malibu for drizzling over the sheet; Grated coconut for coating; remove 1 tablespoon of flour and replace with 1 tablespoon of cocoa

Preparation procedure

Sponge sheet: Preheat the oven to 200 °C (top and bottom heat). Beat the eggs with the sugar (and a pinch of salt) for 6–8 minutes until a very thick, pale foam. Sift the flour (and cocoa, if using) and gently fold in with a spatula until just combined. Spread the batter on a baking tray lined with parchment paper into a thin layer and bake 8–10 minutes until light golden. Immediately after removing, transfer the paper with the sheet from the hot tray to a cooler work surface so it doesn't dry out.
Pudding and cream: Make a thick pudding from the milk, pudding powders and sugar. Cover the surface with cling film „touching“ and let it cool completely to room temperature. Whip the butter until fluffy, gradually beat in the cold pudding by spoonfuls, add the vanilla sugar and rum. The cream should be smooth and airy.
Filling: Gently peel the cooled sheet off the paper, from the top side evenly drizzle it with rum/Malibu (it should not be soaked). Spread a thin layer of apricot jam, then spread a continuous layer of cream over it (reserve a little for the surface).
Rolling and coating: Roll the sheet tightly along the long side. Spread a thin layer of the remaining cream over the surface and coat in the sprinkled coconut. Wrap in cling film and chill for at least 30 minutes to let the roll firm up.
Serving: Slice with a sharp knife into thin slices. Serve chilled.

Total preparation time: 1 hour 30–45 minutes

Number of servings: 12–14 slices

Tips For Guaranteed Success

Don’t overbake the sponge – it must remain flexible. After baking, don’t leave it on the hot tray so it won’t dry out.
The pudding and butter must have the same temperature; otherwise the cream will thin. If it curdles, briefly whip it with a spoonful of warm pudding.
For a more pronounced fruit note, add under the cream a few drops of lemon juice to the jam.
Rum or Malibu are optional; for a non-alcoholic version use orange syrup.

Conclusion

„Ordinary“ sponge roll is proof that honest ingredients can produce a patisserie-quality dessert. A fluffy sheet, apricot jam, smooth butter-pudding cream and a coconut finish – a combination that never gets old. Save the recipe among your go-to’s for Sunday coffee and family celebrations.

Sponge roll with apricot jam, butter-pudding cream and coconut recept

For 12 portions

Ingredients

Sponge sheet:

Cream:

For finishing:

Cocoa variation:

Preparation procedure

Tips For Guaranteed Success

Conclusion

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