"Winter Tale" Chocolate Roll with Sour Cream Filling

"Winter Tale" chocolate roll is a thin cocoa sponge that bakes for 18-20 minutes at 160-170 °C, filled with a light cream of drained sour cream and powdered sugar. The roll needs a couple of hours in the fridge to soak through. I recommend it, it's really delicious.

"Winter Tale" Chocolate Roll

A delicate cocoa sponge roll with a drained sour cream filling - a festive dessert for the holiday table.

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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

  

For the sponge roll

• 3 eggs
• 3 tbsp sugar heaped
• 1,5 tbsp flour
• 1,5 tbsp cocoa powder
• 1 tbsp water
• 1 ml orange essence or another flavoring, vanilla works too

For the filling

• 250 g drained sour cream 21%
• 50 g powdered sugar
• cocoa powder or powdered sugar for decoration

Method

 

Sponge

1. Separate the whites from the yolks and whip the whites in a grease-free bowl until they clump, about 5 minutes.
2. Add the sugar gradually, whip until thick, add the yolks and whip again.
3. Turn off the mixer, sift in the flour and cocoa, add the water and essence, and fold in quickly and gently.
4. Pour the batter onto a baking sheet lined with white parchment and bake for 18-20 minutes at 160-170 °C. Let the finished sponge cool completely - there's no need to roll it.

Filling

1. Drain the rich 21% sour cream on cheesecloth for a couple of hours, until the whey separates.
2. Add the powdered sugar to the drained mixture and whip by hand with a whisk.

Assembly

1. Spread the filling over the sponge, stopping short of the edge.
2. Roll it up tightly, wrap in plastic wrap and refrigerate for a couple of hours to soak through.
3. Dust with cocoa or powdered sugar, slice and serve.
   

Notes

The roll is delicious even without extra decoration - just a dusting of cocoa or powdered sugar.

Tips

• There's no need to roll the sponge while it's hot - just bake it on good quality white parchment and let it cool completely.
• Drain the sour cream ahead of time on cheesecloth for a couple of hours so the whey separates - this gives a firm cream.
• Don't spread the cream all the way to the edge, so it doesn't leak out when you roll it.
• Cocoa or powdered sugar is enough for decoration.