Portion : 1
Preparation time : 10 minutes
Cooking time : 7 minutes
INGREDIENTS
For the sponge cake
- 4 whole eggs
- ½ cup sugar
- ½ cup flour
- For the filling :
- Jam of your choice
- dark chocolate ganache (see recipe)
For decoration
- Icing
- White chocolate Crispearls
PREPARATION
- Preheat oven to 410°F or 210°C.
- In a bowl, using a hand mixer, beat 2 whole eggs with 2 yolks and 2/3 of the sugar until the mixture whitens and becomes frothy.
- In a separate bowl, beat 2 egg whites until stiff, then carefully add the remaining 1/3 sugar until the meringue forms peaks.
- Gently fold a third of the meringue into the first mixture, followed by the flour. Then add the remaining meringue.
- Pour the mixture onto an ovenproof tray lined with lightly greased baking paper, and smooth gently with a metal spatula.
- Bake for 7 min.
- Once out of the oven, turn the sponge over onto another sheet of baking paper, peel off the baking paper and roll the sponge into the shape of a log without breaking.
- Set aside to cool until ready to use.
- Unroll the sponge cake and spread a thin layer of jam over it, followed by the chocolate ganache.
- Roll up the sponge and apply the glaze with a metal spatula.
- Use a fork to decorate the log, sprinkling on a few white chocolate crispearls.
- Chill until ready to eat.
