Hearty sponge roll

Hearty sponge roll

Today's #recipe of the week is a delicious savory sponge roll.
As a small starter or as a main course with a salad.
Enjoy the taste!

Best regards, your #country house team

 

Sponge roll, sometimes savory

INGREDIENTS

icing

• 1 egg
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp thyme
• 1 tsp parsley
• 1 tsp mustard
• 1/2 clove garlic
• 180 g oil

Sponge cake

• 1 tsp sugar
• 1 tsp salt
• 75 g flour
• 75 g potato flour/potato starch
• 2 tsp baking powder
• 6 eggs size M

Filling

• 1 tbsp butter
• 50 g liquid cream
• 250 g crab meat
• 200 g cream cheese
• 3 eggs
• pepper
• salt

Decoration

• stuffed olives
• paprika powder
• parsley
• thyme leaves

 

 

INSTRUCTIONS

 

1. Mayonnaise glaze: Pour all ingredients except the oil into the mixing bowl, leaving the sieve insert in the mixing bowl. Thermomix Switch the mixing bowl on to speed 3.5, then, with the measuring beaker in place, slowly pour in the oil through the lid opening. Decant the mayonnaise, rinse the mixing bowl and rub dry well.
2. Sponge cake: Insert the mixer attachment, pour 2 egg whites and salt into the mixing bowl, mix for 3 minutes/speed setting 4, decant, do not rinse out the mixing bowl. Put the sugar, 4 eggs, 2 egg yolks and the potato flour into the mixing bowl, mix for 6 minutes/speed setting 4 until frothy. Add the flour and baking powder, mix for 10 seconds/speed setting 4, add the egg mixture to the egg whites and fold in with the dough scraper. Spread the sponge mixture onto a baking tray lined with cling film or baking paper. Bake in a preheated oven at 180°C for approx. 12 mins, then turn out onto a slightly damp cloth and leave to cool
3. Filling: Steam the prawns with the butter for 2 min./100 °C/speed setting 1. Decant. Put the remaining ingredients into the blender jug, mix for 7 min/80 °C/speed setting 4 and spread the egg mixture and the prawns over the sponge cake

 

1. Roll up the sponge using a damp cloth.

 

1. Spread with the mayonnaise and decorate with paprika powder, parsley, thyme and sliced olives. Leave to cool thoroughly in the fridge for an hour and cut into slices before serving.