Kormos No 2 Log Sponge Cake
From ivy 16 years ago
- 45 minutes to make
- Serves 10
The basic thing for this recipe is the sponge cake. All other ingredients may be adjusted to our taste and preferences. I have also posted a similar recipe with biscuits which is much easier.
Ingredients
- FOR SPONGE cake shopping list
- 6 eggs shopping list
- 1 cup of self raising flour shopping list
- 1 cup of sugar shopping list
- 2 vanillas shopping list
- a few drops of lemon juice shopping list
- lemon zest shopping list
- (If we want a black cake reduce flour and add cocoa). shopping list
- ADDITIONAL INGREDIENTS shopping list
- Extra frosting sugar shopping list
- Baked and ground almonds shopping list
- sour cherries jam shopping list
- ingredients for Chantilly cream or whipped cream shopping list
- 2 whipping creams (not light) shopping list
- 5 - 6 spoonfuls of frosting sugar shopping list
- 1 vanilla shopping list
How to make it
- FOR BAKING SPONGE CAKE
- Begin by preheating the oven and meanwhile roast the almonds.
- Whip egg whites with lemon juice until eggs are stiff.
- In a separate bowl beat yolks with sugar and vanillas and lemon zest until white.
- Add egg whites to mixture slowly folding in mixture with spoon. This way the air will remain in eggs.
- Butter and line baking tin with parchment paper and butter again.
- As soon as sponge cake is baked , sprinkle frosting sugar all over it and roll while still hot.
- Let is rest to cool down.
- FOR WHIPPING CREAM
- Whip cream in mixer with sugar and vanilla until stiff.
- Place in refrigerator until ready to use.
- When the sponge cake has cooled down, unwrap and spread half whipping cream. Then spread the jam and roll up again.
- Place in platter and add remaining whipping cream (in this case I have added cocoa and whipped it again).
- Sprinkle with roasted almonds.
prepare sponge cake
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sprinkle with icing sugar
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roll while hot
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Add cream
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add jam
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Whipping cream on top
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chezzane
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