Egg whites provide complete protein, and sour cream keeps the thin sponge tender. After chilling, the roll holds its shape with a soft, lightly tangy filling.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Whisk with a mixer: 5 min. Mix: 3 min. Bake: 10 min. Cool down: 15 min. Mix: 2 min. Mix: 1 min. Mix: 4 min. Chill in the refrigerator: 1 h.
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Whip the egg whites (120 g) with table salt (1 g) to firm peaks. Use the erythritol (35 g) as follows: 20 g for the sponge, 10 g for the sour cream, and 5 g for dusting. Divide the vanilla (1 g) equally between the sponge and filling; add the sponge portion and continue whipping.
Spread the mixture into a rectangle on a parchment-lined tray. Bake at 170 °C for about 10 minutes. Let the sponge cool, then remove the parchment.
Mix the sour cream 20% (150 g) with the reserved erythritol and vanilla, then spread it over the sponge. Sprinkle with cocoa powder (5 g), cinnamon (1.3 g), and remaining erythritol, then roll up the sponge. Refrigerate for 1 hour so the cream can soften the sponge.
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