Surprising in Appearance: Spinach Green Roll Cake
4 eggs (yolks and whites separated)
1 pinch of salt
100 grams of powdered sugar (divided into 50-gram portions)
150 grams of spinach puree
4 tablespoons of hot water
100 grams one
1 packet of baking powder
1 packet of vanilla sugar
For the Spinach Green Roll Cake Pastry Cream:
500 milliliters of milk (to be used as 250 ml + 250 ml)
1 cup of powdered sugar (to be used as half a cup + half a cup)
1 egg
1 egg yolk
4 tablespoons sifted flour
1 tablespoon of butter
1 packet of vanilla
1 cup white chocolate
1 package of liquid cream
For the Spinach Green Roll Cake Topping:
1 tablespoon powdered sugar
How to Make Spinach Green Roll Cake?
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For the pastry cream of the spinach green roll cake, first, put 250 ml of milk and half a cup of sugar in a saucepan. Heat it on the stove until the sugar dissolves (do not boil).
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In a separate mixing bowl, add 1 whole egg, 1 egg yolk, the remaining 250 ml milk, and the remaining 0.5 cup of sugar, and whisk until a homogeneous consistency is achieved.
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Add 4 tablespoons of sifted flour to the beaten egg mixture and continue beating until smooth.
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Gradually add the warmed sugary milk mixture to the egg mixture, whisking constantly.
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Strain the mixture through a sieve to achieve a smooth consistency, then return it to the saucepan/stomach. Cook, stirring constantly, until it boils and thickens.
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After removing from the heat, add 1 tablespoon of butter, 1 packet of vanilla sugar, and optionally 1 cup of white chocolate to the hot cream, and whisk until the chocolate and butter have melted.
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To prevent a skin from forming on the cream, cover it with plastic wrap, making sure it touches the cream, and let it cool.
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Once the cream has cooled completely, add 1 package of liquid cream and whisk with a mixer until smooth. Let it rest in the refrigerator for about 30 minutes.
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Separate the egg yolks and whites. Whisk the egg whites with a pinch of salt until they form stiff peaks. Then, slowly add 50 grams of sugar, continuing to whisk until a firm foam (the consistency of whipped cream) is achieved.
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In a separate bowl, whisk the egg yolks with the remaining 50 grams of sugar until they lighten and become whitish.
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To the blanched egg yolks, add 1 packet of vanilla sugar, 150 grams of spinach puree (processed in a food processor) mixed with 4 tablespoons of hot water.
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Once you have a homogeneous mixture, sift 100 grams of flour and 1 packet of baking powder into the batter and mix.
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Add the beaten egg whites to the prepared green mixture in 2-3 batches. To avoid deflating the egg whites, gently mix from bottom to top using a spatula.
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Pour the batter into a baking pan lined with parchment paper and spread evenly. Bake in a preheated oven at 170 degrees for about 10 minutes (check for doneness with a toothpick).
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Once the sponge cake has cooled slightly after coming out of the oven, roll it up along with the parchment paper and leave it to cool completely.
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Carefully unroll the cooled sponge cake and separate it from the parchment paper. Spread the prepared pastry cream evenly over the entire sponge cake.
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Roll up the cream-filled sponge cake tightly.
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Sprinkle powdered sugar over the top using a sieve. Slice and serve. Your spinach green roll cake is ready! Enjoy!
