Roll '5 Spoons'
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
12
Description
The roll is called '5 Spoons' because all the ingredients are measured with spoons. The classic proportions are: 5 eggs, 5 tablespoons of sugar, vegetable oil, and flour, and 1 teaspoon of baking powder. The cream can be any flavor you like.
Ingredients
- Chicken Egg - 7 pieces
- Sugar - 4.4 oz
- Corn Starch - 0.7 oz
- Salt - a pinch
- Oranges - 3 pieces
- Butter - 1.8 oz
- White Chocolate - 1.8 oz
- Semi-soft cream cheese - 1.8 oz
- Vegetable Oil - 5 tablespoons
- Wheat Flour - 5 tablespoons
- Baking Powder - 1 teaspoon
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
For the cream, separate the yolks from the whites of 2 eggs, set the whites aside.
Step 3
Grate the zest from 1 orange.
Step 4
In a saucepan with a thick bottom, rub 50 grams of sugar with the zest using a spatula.
Step 5
Add cornstarch and 2 yolks to the sugar, mix well.
Step 6
Juice 300 ml of orange juice.
Step 7
Add a little orange juice to the saucepan, mix well.
Step 8
Pour in the remaining juice, place the saucepan on the stove over medium heat, and heat the mixture to 80 degrees while stirring constantly until thickened, do not boil. Strain the hot mixture through a sieve into a bowl to remove the zest.
Step 9
Add butter and white chocolate to the hot mixture, stir with a spatula until melted.
Step 10
Add cream cheese, blend the cream with an immersion blender until smooth.
Step 11
Cover the cream with plastic wrap directly on the surface and refrigerate for at least 3 hours to stabilize.
Step 12
For the sponge cake, separate 5 eggs into whites and yolks.
Step 13
Beat the whites with 5 tablespoons of sugar and a pinch of salt until soft peaks form.
Step 14
Combine the yolks with vegetable oil, mixing until smooth.
Step 15
Sift the flour and mix it with the baking powder.
Step 16
Gently fold the yolk-oil mixture into the whipped whites using a spatula.
Step 17
Carefully add the flour with baking powder, folding from the bottom up to mix the batter.
Step 18
Spread the batter onto a parchment-lined baking sheet and bake for 15 minutes at 180 degrees.
Step 19
Remove from the oven, cover with parchment, flip it over, remove the parchment, and let it cool.
Step 20
Spread the cream over the sponge cake, roll it up, wrap it in plastic wrap, and refrigerate for 2 hours.
Step 21
Trim the edges of the roll. Serve dusted with powdered sugar.
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