Decadent Carrot Cake Roll: A Swirl of Comfort and Creativity
To make the sponge cake:
Preheat the oven to 180°C. Line a baking sheet with baking paper.
Separate the eggs. Beat the whites until stiff.
Beat the yolks with the sugar until foamy.
Mix the flour, spices, salt and baking powder.
Add the flour mixture to the egg yolks, then carefully fold in the grated carrot and egg white foam.
Pour the batter into the baking tin and bake for 12-15 minutes.
Let the sponge cake cool in the tin, then cover it with a clean kitchen towel and carefully remove the baking paper.
While still warm, roll up the sponge cake together with the kitchen towel and let it cool completely.
Prepare the cream:
Preheat the oven to 180°C. Line a baking sheet with baking paper.
Separate the eggs. Beat the whites until stiff.
Beat the yolks with the sugar until foamy.
Mix the flour, spices, salt and baking powder.
Add the flour mixture to the egg yolks, then carefully fold in the grated carrot and egg white foam.
Pour the batter into the baking tin and bake for 12-15 minutes.
Let the sponge cake cool in the tin, then cover it with a clean kitchen towel and carefully remove the baking paper.
While still warm, roll up the sponge cake together with the kitchen towel and let it cool completely.
Prepare the cream:
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