Dessert
Sponge Roll with Apricot Jam and Coconut
45 minServes 8Nutri-Score D€
D
45 min
45 minSponge Roll with Apricot Jam and Coconut
what you need
Ingredients
eggs (at room temperature)Other4 pieces
sugarPantry200 g
baking powderPantry5 g
saltSpices1 g
flourGrains130 g- apricot jamPantry200 g
- desiccated coconut (for sprinkling)Pantry30 g
per serving
Nutrition
135kcal
- Carbs
- 24 g
- Proteins
- 4 g
- Fat
- 3 g
what you’ll use
Tools
Hand mixer
Mixing bowl
Spatula
Baking tray
Oven
step by step
Method
- Step 1
Beat the eggs with the sugar
- Place the eggs and sugar in a mixing bowl.
- Beat with a hand mixer until thick and foamy.
- Step 2
Fold in the dry ingredients
- Add the baking powder, salt and flour.
- Fold in gently with a spatula without deflating the eggs.
- Step 3
Prepare the tray and pour the batter
- Line only the bottom of a 25×30 cm baking tray with parchment paper.
- Pour in the batter and spread it evenly.
- Step 4
Bake the sponge
- Bake in a preheated oven at 180 °C.
- Let it cool slightly once baked.
- Step 5
Flip the sponge
- While still warm, place a piece of parchment paper on top and flip the tray over.
- Remove the parchment paper from the bottom.
- Step 6
Fill and roll
- Spread the apricot jam over the sponge.
- Sprinkle with coconut if desired.
- Roll it up tightly into a roulade, pressing it in with a spatula.
- Step 7
Rest and slice
- If you have time, let the roulade rest overnight before slicing.