Ingredients
Equipment
Method
- Preheat the oven to 180°C (160°C for fan ovens) and grease a large baking tray, lining it with baking paper.
- Whip the eggs, sugar, vanilla sugar, and salt together for 4 minutes on high speed until thick and frothy.
- Sift the flour over the egg mixture and gently fold it in until just combined.
- Spread the batter evenly onto the prepared tray and bake for 13-14 minutes until golden and springy.
- After baking, turn the sponge out onto another piece of baking paper, keeping the original paper on until cool.
- For the raspberry puree, combine the frozen raspberries and sugar in a saucepan and heat until boiling, then strain through a fine sieve to remove seeds.
- Soak gelatine sheets in cold water for 5 minutes and then dissolve in the hot raspberry puree.
- Chill the puree mixture for about 15 minutes until it cools but doesn’t set fully.
- Whip half of the cream until firm peaks form; in another bowl, mix quark with the remaining cooled raspberry puree.
- Fold the whipped cream into the quark mixture and gently fold in fresh raspberries.
- Spread the cream mixture evenly over the cooled sponge, leaving a small border.
- Roll the sponge carefully from one end to the other using the baking paper as a guide.
- Dust the roll with icing sugar before serving.
Nutrition
Calories: 230kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 60mgPotassium: 120mgFiber: 3gSugar: 18gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Notes
Use room-temperature eggs for best results in the sponge. Don’t overmix when folding flour to retain the sponge's light texture. Chill the cream mixture well to make it easier to spread and roll. For a fun twist, try variations such as mixed berries, lemon curd, or chocolate hazelnut. Store leftovers in the refrigerator for up to 2-3 days or freeze wrapped tightly for up to a month.
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