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Chocolate sponge roll with Bailey’s cream, without flour



Here’s another fun cake roll to bake, a Bailey’s chocolate sponge that’s actually flourless! A light chocolate cake with a delicate Bailey’s mascarpone cream filling, and sweet summer strawberries to offset, what more could we ask when you need a bit of chocolate love and comfort ?!

Here’s what you’ll need :

4 eggs, separated
120 g caster sugar
2 heaping teaspoons of cornstarch
1/4 cup unsweetened cocoa powder
2-3 tablespoons milk
2 teaspoons Bailey's Irish Cream (I used Bailey’s Caramel)
Pinch of salt

Cream filling
200 g mascarpone or cream cheese
2 tablespoons sour cream
1/2 cup powdered sugar
3 tablespoons Bailey's Irish Cream

Strawberries or other fruits to garnish

Preheat oven 180 C (350 F). Line oiled rectangular pan with wax paper. Separate eggs. In a bowl, beat egg whites until stiff and you can literally turn bowl over. In a separate bowl, blend yolks, sugar milk, Irish cream and other dry ingredients until creamy. Gently fold egg whites into yolk mixture until color is uniform. Pour into pan and spread evenly. Bake for 15-20 minutes or until center springs to the touch. Allow to cool. Sprinkle powdered sugar on top, place a new sheet of wax paper and turn over on a new sheet, then peel off wax paper on bottom of cake. Layer with cream filling, leaving aside 1/4 for decorating on top. Roll from width side all the while removing wax paper. Decorate with more cream and berries. Enjoy!















(French version on the way).

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Comments

  1. Me, My Stamps and IJuly 2, 2020 at 1:39 PM

    I am not fond of chocolate but this one is worth trying.
    Lovely presentation.

    ReplyDelete

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