Ingredients
Sponge biscuit
spinach
130g
4.55oz
0.52cup
8.71tbsp
egg
3pc
milk
50g
1.69fl oz
flour
130g
4.55oz
0.52cup
8.71tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
salt
pinch
The filling
cream cheese
400g
14oz
1.60cup
26.80tbsp
butter
100g
3.50oz
0.40cup
6.70tbsp
condensed milk
150g
5.25oz
0.60cup
10tbsp
berries
to taste
Method
Sponge biscuit
- Warm the spinach in the microwave until soft. Add the milk, andmash with a blender.
- Divide the eggs into yolks and whites. Mix the yolks with sugar and spinach mixture, and combine.
- Add the sifted flour, and stir.
- Whip the whites with salt into a stable foam, gently fold into the main mass in 3-4 passes, gently mixing from the bottom up.
- Cover the baking sheet with baking paper, and grease it with vegetable oil. Spread the batter, and bake it in the oven preheated to 356F (180C) for 15 minutes. Don't overdry! My baking sheet size is 29*35cm (11.40*13.80 inch).
- Remove the finished sponge biscuit from the oven, put it on a towel with the paper. Cover the biscuit with the second towel on top, and let it cool completely.
The filling
- Whip the butter at room temperatureuntil white.
- Add the condensed milk, and whip again.
- Add the cream cheese, and mix with a spatula.
Assembly
- Carefully separate the paper from the cake.
- Grease the cake with the filling,
- Spread the berries on top, and roll up the roll.
- Wrap it tightly in foil, and place in fridge until completely cooled.
