for the sponge cake
3 tablespoons for the cake batter and 3 for the filling
for the cheese filling
Heavy cream (32% fat)
if the cheese is more liquid, don't add cream. Or use condensed milk, like me.
Step by step
In a larger bowl, prepare the cheese mixture. Combine 1 egg with 3 tablespoons of sugar, 500 g of cheese, sweet cream and vanilla.
Blend the mixture well so that the cheese will be smooth and creamy.
In a different bowl, prepare the batter:
- separate egg whites from yolks;
Beat the egg whites until stiff.
Combine the yolks with the 3 tablespoons of sugar. Beat until stiff.
Add flour, cocoa and baking powder. Mix thoroughly.
Add the beaten egg whites. Because of the big difference in texture, using a spatula won't help you make it smooth.
So I took the whisk and beat the batter until it was smooth. It came out very well, no worries :)
Line an oven sheet with baking paper. Spread the cheese into a uniform layer, cover with the chocolate batter and smooth out.
Bake in the preheated oven at 200 degrees C for 15-20 minutes.
Turn the cake out onto a kitchen towel and remove the parchment.
Roll up tightly and allow to cool.
It's easy to slice, either warm or cooled. Optionally, you can put some icing on top.
You can also dust with powdered sugar on top. It will be a delight for any taste, even for the most capricious.