Serves: 8 to 10
Prep time: 10 minutes
Cook time: 7 minutes
Ingredients
For the sponge cake
- 4 eggs, with 2 of them separated into whites and yolks
- 100 g (½ cup) sugar
- 65 g (½ cup) flour
For the filling
- 125 ml (½ cup) jam of your choice
- 200 g (7 oz) dark chocolate ganache
For assembly
- 250 g (9 oz) chocolate glaze, to cover the log
- 30 g (1 oz) white chocolate Crispearls, for decoration
Preparation
- Preheat the oven to 210 °C (410 °F).
- In a bowl, using an electric mixer, beat 2 whole eggs, 2 egg yolks, and two-thirds of the sugar until the mixture turns pale and becomes frothy.
- In another bowl, beat the 2 egg whites until stiff peaks form. Gradually add one-third of the remaining sugar and continue beating until the meringue forms stiff peaks.
- Using a flexible spatula, gently fold one-third of the meringue into the first mixture, then add the flour. Next, fold in the remaining meringue by gently folding the mixture.
- Pour the batter onto a baking sheet lined with lightly greased parchment paper. Spread evenly using a metal spatula.
- Bake for 7 minutes.
- As soon as it comes out of the oven, flip the sponge cake onto another sheet of parchment paper. Carefully remove the parchment paper used for baking, then roll the sponge cake while it’s still warm to shape it into a log without breaking it.
- Let it cool completely.
To assemble
- Carefully unroll the cooled sponge cake.
- Spread a thin layer of jam over the entire surface, then cover with a layer of dark chocolate ganache.
- Roll the sponge cake back up, pressing gently to form the log.
- Using a metal spatula, cover the log with frosting.
- Use a fork to draw patterns in the frosting, then sprinkle with a few white chocolate Crispearls.
Refrigerate until ready to serve.
