Fluffy Pink Swiss Roll with Cottage Cheese Cream
·Whisk the eggs with sugar
Preheat the oven to 200°C. In a stand mixer, whisk the eggs with the sugar on high speed until you get a firm, fluffy mixture. Turn off the mixer and gently fold in the melted margarine.
Pink food colouring
Stir the gel food colouring into the buttermilk, then mix this into the sweet batter as well.
Dry ingredients
In a bowl, combine the flour, baking powder and a pinch of salt. Gently fold this into the rest of the mixture in the mixer bowl, adding it in batches. Mix until you get a smooth, evenly coloured batter.
Prepare the baking tray
Prepare a baking tray about 40 x 25 cm in size. Line it with baking paper, which you can lightly grease with margarine. Pour the batter onto it, smooth it out, and bake in the preheated oven.
Sugared tea towel
Bake for 10–12 minutes. Don't overbake the sponge, or it will crack when you try to roll it up. While the sponge is baking, prepare a clean tea towel. Sprinkle it with icing sugar and spread it evenly over the whole towel.
Roll up the sponge
Turn the baked sponge sheet out onto the tea towel, peel off the baking paper, and roll the sponge up together with the towel. You have two options for how to do this.
Tip: rolling from the short side
You can start rolling from the short side. The roll will be shorter, the spiral that forms in the centre will be tighter, and the slices you cut will be bigger.
Tip: rolling from the long side
If you start rolling from the long side, the spiral in the centre will be less pronounced, the roll will be longer, and the slices will be smaller.
Cream filling
Let the rolled-up sponge cool completely, then make the cream. Put the cottage cheese, sugar, vanilla and cream into a mixer bowl and whisk with a whisk attachment. Whip for about three minutes, until the cream thickens.
Roll it up again and chill
Spread the cream over the cooled sponge, roll it up into a roll again, and chill in the fridge. Serve decorated with fruit, and whipped cream too if you like.
