Kormos No 2 Log Sponge Cake Recipe
Written by admin on October 16th, 2009
Ingredients:
FOR SPONGE CAKE
-6 eggs
-1 cup of self raising flour
-1 cup of sugar
-2 vanillas
-a few drops of lemon juice
-lemon zest
(If we want a black cake reduce flour and add cocoa).
ADDITIONAL INGREDIENTS
-Extra frosting sugar
-Baked and ground almonds
-Sour cherries jam
-ingredients for Chantilly cream or Whipped cream
-2 whipping creams (not light)
-5 – 6 spoonfuls of frosting sugar
-1 vanilla
Directions:
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.
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