Sponge cake with cream. It always turns out with a bang!

Sponge cake with cream. It always turns out with a bang!


For the test:

  1. eggs 4 pcs
  2. flour 100 gr
  3. sugar 80 gr

For cream:

  1. butter (not margarine!) 200 gr
  2. condensed milk 200 ml
  3. coconut flakes 60 gr

Sugar syrup:

  1. sugar 50 gr
  2. water 50 ml
  • Main ingredients: Oil, Sour cream, Flour, Sponge cake, Sugar, Condensed milk
  • Serving 6 servings




Dough. Separate the proteins from the yolks, the eggs should be chilled, whisk the whites in the airy foam and gradually, add sugar in portions, without stopping whipping. Then add the yolks one at a time, also without stopping whipping. The speed of the mixer or blender is reduced to a minimum and gradually, in portions, add flour.

We spread the dough on a baking sheet, which is covered with parchment paper, level it and send it to the preheated oven for 12-15 minutes. Bake over medium heat.

Cooking impregnation. Sugar is poured with water and set on a slow fire, stirring, letting it simmer for about two minutes. Cool down.

We immediately lay out the finished cake with hot on a towel, paper up and gently remove the paper, turn the cake back and wrap it with a towel in a roll. Leave to cool completely.

We make a cream. Beat the butter with a mixer or blender for about 2 minutes, then gradually add the condensed milk in portions, without stopping whipping. In the finished cream, if desired, you can add coconut flakes or pieces of chocolate, or, for example, nuts. The filling can be changed to your taste.

We carefully unwrap the cooled roll, grease it with impregnation and apply cream, wrap it with a roll, wrap it in plastic wrap and send it to the refrigerator for at least two hours.