Raffaello Sponge Roll

A sponge roll with cream and coconut flakes - so delicious, just like Raffaello candies. Pretty and festive, it will shine on your table, but not for long: I promise it'll disappear fast. I highly recommend it!

Raffaello Sponge Roll

A delicate sponge roll with coconut flakes, whipped cream filling, and white chocolate - all the flavor of the beloved Raffaello candies.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Chilling 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Servings: 8 servings

Course: Roll cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Sponge

• 5 eggs
• 5 tbsp sugar
• 4 tbsp flour
• 0.5 tsp baking powder
• 1 pinch salt
• 1 tbsp vegetable oil
• 1 tbsp cold water
• 1 tbsp coconut flakes

Cream

• 150 g plant-based whipping cream I used "Smachno Chef"
• coconut flakes to taste
• white chocolate shavings for sprinkling

Method

 

Sponge

1. Whip the egg whites with a pinch of salt, gradually adding the sugar, until soft peaks form.
2. Add the yolks one at a time, then the vegetable oil and water. Sift in the flour with the baking powder, add the coconut flakes, and whip once more.
3. Pour the batter onto a baking sheet lined with parchment (I use a roasting bag). Bake in an oven preheated to 190C for 15-20 minutes.
4. Turn the finished sponge over, peel off the lining, and roll it up in a towel into a log. Let it cool.

Cream and assembly

1. Whip the whipping cream, then add the coconut flakes and mix - the cream is ready.
2. Unroll the cooled sponge and spread the cream over it, saving a little for decorating the top. Sprinkle with pieces of white chocolate and roll back up.
3. Decorate the roll with the remaining cream and put it in the fridge for a couple of hours - or start eating right away. Bon appetit!
   

Notes

Roll the sponge up while it's still warm - it will "remember" its shape and won't crack when you assemble it.

Tips

• Roll up the sponge right after baking, while it's still warm, using a towel - this way it won't crack when you fill and roll it with cream.
• Ready-made whipping cream works well - I used a plant-based one, "Smachno Chef."
• You can line the baking sheet with a roasting bag instead of parchment - the sponge comes off easily.