Marbled Sponge Roll with Hurricane Cream

Catchy name, beautiful appearance! Delicious and simple! A sponge roll with Hurricane cream always turns out. It contains two types of dough — light and chocolate. Thanks to this, a beautiful pattern is obtained on the cut. It’s easy to make, and you only need the most common ingredients.
cook time: 3h
Isla Thatcher
Marbled Sponge Roll with Hurricane Cream

Nutrition Facts (per serving)

275
Calories
16g
Fat
23g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Salt (pinch) to taste
Sugar 110 g
Lemon juice 1 tsp
Wheat flour 80 g
Milk 140 ml
Cocoa 7 g
Eggs 6 pc
Vegetable oil 80 ml
Vanilla sugar 0.5 pack
Powdered milk 15 g

Recipe instructions

Step 1

Step 1
How to make a sponge roll with Hurricane cream? Prepare your food.

Step 2

Step 2
Pour cocoa with 30 ml of milk. Stir until smooth.

Step 3

Step 3
Take a bowl and add the following dry ingredients: flour, milk powder, vanilla sugar and salt. Stir.

Step 4

Step 4
Take another bowl that is heat resistant. Pour the remaining milk and all the vegetable oil into it.

Step 5

Step 5
Place a pot of water on the fire. The pan should be of such a size that it is convenient to place a bowl of milk on it. There should be so much water in it that it does not reach the bottom of the bowl. Bring the water to a boil. Place a bowl of milk on top. Note the time. Keep the bowl in a water bath for 50 seconds.

Step 6

Step 6
Remove the bowl from the pan and immediately sift the dry flour mixture into it. Stir with a spatula until it forms a thick, homogeneous dough.

Step 7

Step 7
Separate the eggs into yolks and whites.

Step 8

Step 8
Add the yolks to the flour mixture one at a time, stirring after each yolk.

Step 9

Step 9
Pour out half of the resulting mass. Add milk with dissolved cocoa to it. Stir.

Step 10

Step 10
Beat the egg whites with a mixer, gradually adding sugar and lemon juice. Instead of lemon juice, you can take a pinch of citric acid. Beat the whites until they form stiff peaks — a very thick state when the mixer leaves obvious marks on the surface of the whites and the resulting peaks do not fall off. You need to beat for a long time, about 15 minutes.

Step 11

Step 11
Place half of the egg whites into the cocoa batter, but do not overmix it.

Step 12

Step 12
Add the remaining whites in parts into the light dough, carefully mixing it with a spatula after each batch. Accuracy is important so that the whites do not fall off; they are the ones who will add fluffiness to the sponge cake.

Step 13

Step 13
Prepare a baking dish. A square shape measuring 30*30 cm, or a rectangular shape close to these values, is best suited. I took 18*30, it turned out to be a little narrow, the roll turned out to be thick. Line the pan with baking paper so that both the sides and bottom are covered. To do this, lightly cut the corners and wrap them. There is no need to lubricate the paper. Pour the light batter into the mold. Use a spatula to smooth it out.

Step 14

Step 14
And only now mix the whites with the chocolate dough.

Step 15

Step 15
Place it in a pastry bag.

Step 16

Step 16
Place the dark dough on top of the light dough. You can do without a bag. I baked the roll twice, the second time I just carefully poured the dough on top and spread it with a spatula.

Step 17

Step 17
Level the dough. Now the most important thing is that we will make a pattern characteristic of Hurricane rolls. Using the handle of a knife or spoon, starting from the corner at the very edge, begin to draw stripes from one side to the other. Lower the handle to the very bottom, having reached the edge, turn around and move back with an indentation of 1 cm. Having made stripes in the horizontal direction, do the same in the vertical direction.

Step 18

Step 18
Bake the sponge cake in an oven preheated to 170°C for 10 minutes. Then set the temperature to 150°C and bake for another 25 minutes. Remove the finished biscuit from the oven and cool slightly.

Step 19

Step 19
Turn it over onto a clean piece of parchment with the dark side out and remove the parchment it was baked on.

Step 20

Step 20
How to roll a biscuit roll without breaking it? Very simple! Roll the sponge cake directly with the paper. The secret is that you need to do this while the roll is still warm — otherwise the dough may break and the roll will not hold its shape well. Leave the roll in this state until it cools completely.

Step 21

Step 21
Then unfold it and coat it with cream. The cream can be anything — whipped cream, cream cheese, condensed milk with butter, even just jam or preserves will do. I have cheese + cream + powder. And I suggest you choose a cream recipe from more than 100 options on our website. There is a link to the cream just below in the description of this recipe. The only thing is, don’t put too much of it so as not to interfere with the drawing.

Step 22

Step 22
Roll the roll again with cream. Wrap it tightly in paper and put it in the refrigerator for several hours.

Step 23

Step 23
Cut off the edges of the roll to reveal the design. Decorate the top to your liking.

Additional rubrics

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