Ovens
Cooker Hobs
Cookers
Microwaves
Coffee Machines
Dishwashers
Laundry
Refrigerations
Small Appliances
Commercial Appliances
Cookwares
Accessories
Ingredients
20 minutes
Preparation time
10 minutes
Cooking time
METHOD
Step 1
- In a bowl, beat the egg yolks with 80g of the sugar until light and thick.
- In a separate bowl, beat the egg whites with the remaining 80g of the sugar until soft peaks form.
- Gently fold the yolk mixture into the white mixture, taking care not to lose air in the egg whites.
- Gradually add the sifted flour to the mixture and fold gently from the bottom up until combined.
- Pour the mixture onto a baking tray lined with baking paper, spreading it evenly with a spatula.
- Bake in a preheated oven at 180°C (356°F) for 9-10 minutes, or until the top is golden.
Step 2
- Place the baked sponge cake on a kitchen towel, leaving the parchment paper attached.
- Sprinkle the surface of the cake with granulated sugar, Then gently roll the cake in the towel, carefully peeling off the parchment paper.
- Let it cool for at least 20 minutes at room temperature, Or use a quick chill for 5 minutes if you need to.
- Once the cake has cooled, carefully unroll it and spread a layer of mixed raspberry jam on the surface, followed by a layer of chocolate ganache.
- Then roll the cake up again on the short side.
- Cut the ends of the cake diagonally to form a tree trunk.
- Place the cut pieces on the sides of the rolled cake, securing them with toothpicks if necessary.
- Spread the remaining chocolate ganache over the surface of the cake and make lines with a spatula to look like tree bark.
- Use the cool setting if available to cool the cake before serving.
Can Be Prepared By
