Chocolate sponge roll with figs

The filling can be varied: raspberries, cherries, blueberries. Add cocoa to the cream as well and the roll becomes fully chocolate. What matters: spread the batter in an even thin layer, do not over-bake it, use cold ingredients for the cream and let the sponge cool.

Ingredients

For the sponge

• eggs — 3
• sugar — 100 g
• flour — 100 g
• cocoa powder — 30 g

For the cream

• cold double cream 33% — 250 g
• cream cheese — 250 g
• cream stabiliser — 10 g
• icing sugar — 50–70 g (depending on the filling)
• figs — 2

Method

1. Beat the eggs with the sugar to a pale, fluffy mixture. This takes about 7 minutes with a mixer.
2. Sift in the cocoa and flour and fold them in gently with a spatula.
3. Good baking paper does not need greasing. Line a baking tray with it and spread the batter evenly in a thin layer.
4. Bake in an oven preheated to 180°C for 10–15 minutes. Watch that it does not dry out — press it lightly, it should spring back.
5. Take the sponge out of the oven and cover it with baking paper.
6. Make the cream: whip the cold cream in a clean, dry, deep bowl, starting at low speed and increasing it. Take care not to over-whip. Add the cream cheese and icing sugar and beat until smooth.
7. Turn the sponge over, peel off the paper and spread an even layer of cream over it.
8. Add the filling and roll it up.
9. Chill straight away. After 2–3 hours the roll will have set and soaked through. It can also be drizzled with chocolate.