Sponge roll with Hurricane cream

Step-by-step cooking

1. Step 1:

   

   How to make a sponge roll with Hurricane cream? Prepare the products.

2. Step 2:

   

   Pour 30 ml of milk over the cocoa. Stir until smooth.

3. Step 3:

   

   Take a bowl, pour the following dry ingredients into it: flour, milk powder, vanilla sugar and salt. Mix it up.

4. Step 4:

   

   Take another bowl that is not afraid of heating. Pour the rest of the milk and all the vegetable oil into it.

5. Step 5:

   

   Put a pot of water on the fire. The saucepan should be of such a size that it is convenient to put a bowl of milk on it. There should be so much water in it that it does not reach the bottom of the bowl. Bring the water to a boil. Put a bowl of milk on top. Mark the time. Keep the bowl in a water bath for 50 seconds.

6. Step 6:

   

   Remove the bowl from the pan and immediately sift the dry flour mixture into it. Stir with a spatula until a thick homogeneous dough.

7. Step 7:

   

   Divide the eggs into yolks and whites.

8. Step 8:

   

   Add the yolks one by one to the flour mixture, stirring after each yolk.

9. Step 9:

   

   Pour half of the resulting mass. Add milk with dissolved cocoa to it. Mix it up.

10. Step 10:

    

    Whisk the whites with a mixer, adding sugar and lemon juice to them in parts. Instead of lemon juice, you can take a pinch of citric acid. Beat the proteins to solid peaks - a very thick state when the mixer leaves obvious traces on the surface of the proteins, and the resulting peaks do not fall off. It should be beaten for a long time, about 15 minutes.

11. Step 11:

    

    Put half of the proteins in the cocoa dough, but do not mix it.

12. Step 12:

    

    Add the remaining proteins in parts to the light dough, gently stirring it with a spatula after each batch. Neatness is important so that the proteins do not fall off, they will give splendor to the biscuit.

14. Step 13:

    

    Prepare the baking dish. A square shape with a size of 30 * 30 cm, or a rectangular shape close to these values, is best suited. I took 18 * 30, it turned out to be a little narrow, the roll turned out to be thick. Line the mold with baking paper so that both sides and bottom are closed. To do this, slightly cut the corners and wrap them. It is not necessary to lubricate the paper. Pour the light dough into the mold. Smooth it out with a spatula.

15. Step 14:

    

    And only now mix the proteins with the chocolate dough.

16. Step 15:

    

    Put it in a pastry bag.

17. Step 16:

    

    Put the dark dough on top of the light one. You can do without a bag. I baked the roll twice, the second time I just carefully poured the dough on top and distributed it with a spatula.

18. Step 17:

    

    Flatten the dough. Now the most important thing is to make a drawing that is characteristic of Hurricane rolls. With the handle of a knife or spoon, starting from the corner from the very edge, begin to draw strips from one side to the other. Lower the handle to the very bottom, reaching the edge, turn around and lead back with an indentation of 1 cm. Having done the stripes in the horizontal direction, do the same in the vertical direction.

19. Step 18:

    

    Bake the sponge cake in the oven, preheated to 170 ° C, for 10 minutes. Then make the temperature 150 ° C and bake for another 25 minutes. Remove the finished biscuit from the oven and cool slightly.

20. Step 19:

    

    Turn it over on a clean sheet of parchment with the dark side and remove the parchment on which it was baked.

21. Step 20:

    

    How to roll a biscuit roll so that it doesn't break? Very simple! Roll the biscuit into a roll right along with the paper. The secret is that you need to do this while the roll is still warm - otherwise the dough may break, and the roll will not keep its shape well. Leave the roll in this state until it cools completely.

22. Step 21:

    

    Then unwrap it and smear it with cream. The cream can be any - whipped cream, cream cheese, condensed milk with butter, even just jam or jam will do. I have cheese + cream + powder. And I suggest you choose a cream recipe from more than 100 options on our website. There is a link to the cream just below in the description of this recipe. The only thing is, do not put it too much, so as not to interfere with the drawing.

23. Step 22:

    

    Roll up the roll again already with cream. Wrap it tightly in paper and put it in the refrigerator for a few hours.

24. Step 23:

    

    Cut off the edges of the roll to open the drawing. Decorate the top to your liking.