Sponge Cake Roll with Homemade Chocolate Custard

These are the ingredients you need for the sponge cake

• 5 large eggs
• 125g flour
• 125g powdered erythritol
• 1 pinch of pink salt

Method

1. 1Separate the egg whites from the yolks.
2. 2Beat the yolks with the erythritol until pale and frothy.
3. 3Whip the egg whites with a pinch of salt until stiff peaks form.
4. 4Gently fold the yolks into the whipped whites using circular, wrapping motions.
5. 5Repeat the process with the sifted flour, folding gently.
6. 6Once you have a smooth, lump-free batter, pour it onto a baking tray lined with parchment paper and bake at 180ºC for 10 minutes.
7. 7Let it cool completely, then spread with the prepared custard and roll up gently.
8. 8DONE! Now you can slice and enjoy your SPONGE CAKE ROLL WITH HOMEMADE CHOCOLATE CUSTARD

These are the ingredients you need for the custard

1. 1250ml skimmed milk
2. 22 1/2 tbsp defatted unsweetened cocoa powder
3. 31 tbsp vanilla extract
4. 41 egg
5. 52 egg whites
6. 61/2 tbsp cornstarch
7. 7Sweetener to taste

Method

1. 1Place the milk, sweetener, and cocoa powder in a small pot over medium heat.
2. 2As soon as it comes to a boil, take it off the heat.
3. 3Whisk the whole egg with the egg whites and vanilla extract.
4. 4Add the cornstarch to the egg mixture and whisk until thoroughly dissolved.
5. 5Pour the egg and cornstarch mixture into the warm milk in the pot, stirring constantly over low heat until it thickens.
6. 6Let it cool down slightly and place in the fridge until you're ready to fill the sponge cake.