Yule log
Preparation
PROCEDIMENTO:
Beat the eggs thoroughly with the sugar. Gently fold in the sifted flour with the baking powder, and finally, add the sunflower seed oil.
Spread the batter onto a 35x40cm baking tray lined with parchment paper and bake in a preheated fan-assisted oven for about 10-12 minutes.
Carefully transfer the baked sponge onto a large tray. Sprinkle with a layer of buttercream frosting and a layer of fruit filling. Roll the sponge, being careful not to press too hard at the end.
For the buttercream frosting:
In a mixing bowl, beat the butter until creamy.
Gradually add the powdered sugar and continue to beat until well combined.
Add the mascarpone and mix until smooth.
For the fruit filling:
In a saucepan, combine the apple and blackcurrant fruit smoothies with cornstarch. Cook over medium heat, stirring constantly until the mixture thickens.
Allow the fruit filling to cool before spreading it onto the sponge.
Enjoy your rolled sponge cake with buttercream frosting and fruit filling!
Ingredients
For the sponge
- Eggs 5
- All-purpose flour 150 gr (1 1/4 cups)
- Sugar: 150 gr (3/4 cup)
- Sunflower seed oil 15 gr (1 tbsp)
- Baking powder 15 gr (1 tbsp)
For the buttercream frosting
- Butter 150 gr (2/3 cup)
- Powdered sugar 150 gr (1 1/4 cups)
- Mascarpone 100 gr (1/2 cup)
For the fruit filling
- Apple and blackcurrant fruit smoothies 2
- Cornstarch 30 gr (2 tbsp)
