Bee Sting Sponge Roll (Print Version)
# Ingredients:
→ For the sponge cake
01 -
4 eggs
02 -
140g sugar
03 -
1 packet vanilla sugar
04 -
140g sifted flour
→ For the filling
05 -
600ml heavy cream, chilled
06 -
1 1/2 packets Paradiescreme
→ For the almond mixture
07 -
80g sugar
08 -
40g butter
09 -
2 tbsp honey
10 -
70g sliced almonds
# Instructions:
01 -
Preheat the oven to 200°C (top/bottom heat). Insert the whisk attachment. Add eggs, sugar, and vanilla sugar to a mixing bowl and beat for 15 minutes at 40°C/speed 4 until frothy. Then sift in the flour and beat for 5 seconds at speed 3. Remove the whisk attachment, scrape down the edges, and fold in any remaining flour. Pour the batter onto a baking sheet lined with parchment paper and smooth it out. Bake in the lower half of the oven for 8-10 minutes until the surface is golden brown.
02 -
Perform the toothpick or pressure test to confirm the sponge cake is cooked. Turn the hot sponge cake onto a fresh piece of baking paper. Lightly moisten the baking paper with a damp kitchen towel before peeling it off the sponge. Roll the sponge cake with baking paper and cover with a kitchen towel to retain moisture. Let it cool completely.
03 -
Melt sugar, butter, and honey in a saucepan over low heat. Once it begins to simmer, add the sliced almonds and mix well. Simmer while stirring until the almonds are golden. Spread evenly on a baking sheet and allow to cool completely.
04 -
Add cold whipped cream and Paradiescreme powder to a rinsed mixing bowl. Whip on speed 4 for approximately 1.5 minutes or until stiff. Adjust time if necessary based on cream temperature.
05 -
Unroll the cooled sponge cake. Spread most of the Paradiescreme evenly over the surface, reserving some for decoration. Roll the sponge cake back tightly. Trim any rough edges. Spread the remaining cream over the top and sides of the roll. Break the almond mixture into small pieces and gently press them onto the roll's surface. Refrigerate until ready to serve.
# Notes:
01 -
Lightly moisten the baking paper to prevent sticking while rolling the sponge cake.
02 -
Keep whipped cream cold for optimal whipping results.