Punčová roláda: Slovak rum-soaked sponge roll

Tip: tap a step to mark it as done.

1. Beat the egg whites and yolks

   Use half the sponge ingredients for each layer. Beat the whites from 5 eggs, chilled straight from the refrigerator, with a pinch of salt until stiff peaks form. Finally, beat in a tablespoon of powdered sugar to help stabilize the whites. In another bowl, beat 5 room-temperature egg yolks with the remainder of the 80 g powdered sugar until thick and fluffy.

2. Bake the sponge layers

   Using a whisk, gently fold 130 g flour and the beaten whites into the yolks, alternating in three additions. Spread the batter on a baking sheet lined with parchment paper and bake for about 8 minutes in an oven preheated to 200 °C (400 °F). Avoid baking longer, as this would dry out the sponge and cause it to crack when rolled. Prepare and bake the second layer in the same way.

3. Make the syrup

   Sweeten 500 ml brewed punch-flavored tea or boiled water with 100 g superfine sugar. Add the rum, a few drops of food coloring, and punch flavoring to taste, then let the syrup cool.

4. Fill and roll

   Sandwich the cooled sponge layers together with jam. Drizzle the top layer with the cooled syrup, spread it with jam, and roll up the whole cake.

5. Glaze the roll

   Gradually stir the powdered sugar into the lemon juice until a thick glaze forms, then tint it pink with a teaspoon of jam. Spread the glaze over the roll and decorate with melted chocolate if desired.

   Source: recipe by Marie Pařízková

Tip: Spoon the syrup evenly over the sponge, using less along the edge that will finish the roll, as oversaturated sponge can tear there. Let the roll rest briefly so the syrup can soak in before spreading on the glaze.

This recipe was translated from the Slovak original: Punčová roláda s ríbezľovým džemom a citrónovou polevou