Viana Sponge Roll

Viana Sponge Roll

Thermomix recipe: Viana Sponge Roll. Ready in 60 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. Preheat your oven to 185°C. Line a rectangular baking tray (approx. 30x40 cm) with parchment paper and lightly flour it. Set aside.
  2. Insert the butterfly whisk into the Thermomix bowl. Add 9 eggs and 150 g caster sugar to the bowl. Beat 7 min / Speed 4, or until the mixture is very light, voluminous, and pale.
  3. Remove the butterfly whisk. Add 180 g plain flour and 7.5 g baking powder to the bowl. Mix 10 sec / Speed 3 / Reverse, or gently fold with a spatula until just combined. Do not overmix.
  4. Carefully pour the batter onto the prepared baking tray and spread evenly. Bake in the preheated oven for 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
  5. While the cake is baking, prepare a clean kitchen towel by dusting it lightly with caster sugar. Set aside.
  6. Add 8 egg yolks, 75 g caster sugar, 10 g corn starch, and 70 ml water to the clean Thermomix bowl.
  7. Cook 8 min / 90°C / Speed 3. Pause after 4 minutes to scrape down the sides of the bowl with the spatula if needed, then continue cooking. The mixture should thicken to a custard-like consistency.
  8. Transfer the filling to a clean bowl and cover with cling film directly on the surface to prevent a skin from forming. Let it cool completely.
  9. Once the cake is baked, immediately invert it onto the sugar-dusted kitchen towel. Carefully peel off the parchment paper.
  10. While the cake is still warm, spread the cooled filling evenly over the entire surface of the cake.
  11. Starting from one of the longer sides, carefully roll the cake tightly using the kitchen towel to help guide it. Let the rolled cake cool completely in the towel before slicing and serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.