Fruity Sponge Cake Roll

Fruity Sponge Cake Roll
Food on Kismet Ave.

Ingredients for sponge cake roll:

4 egg yolks
40g = 1/4 cup of fine granulated sugar
4 egg whites
40g = 1/4 cup of fine granulated sugar
40g = 1/4 cup cake flour
1 tsp. of wheatgrass powder ( for color)
1 tbsp. of Goji berry juice Filling 1 packet of organic cream cheese 2 tbsp. of Agave nectar 2 tbsp. of Goji berry juice 15 raspberries 15 blueberries

Preparation: Beat egg yolks until thickened; and then gradually add the fine granulated sugar. Beat egg whites until almost stiff then gradually beat in the remaining 40g of sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients (cake flour + wheat grass powder) into a separate container, sift them so there will be no flour lumps; add to egg mixture, folding in carefully. Fold in the Goji berry juice @ the end. Pour batter into waxed paper-lined pan. Bake at 370° for 12 minutes. Sprinkle with confectioners’ sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners’ sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream cheese + agave nectar + Goji berry juice + fresh raspberries and blueberries); then re-roll cake.

Enjoy.

Gena Mullaj @Food on Kismet Ave.