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Protein sponge cake roll with strawberries

Protein sponge cake roll with strawberries

Preparation time:
25 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

426
Calories
15 g
Carbohydrates
60 g
Protein
13 g
Fat

Ingredients:

Strawberries (fresh)Strawberries (fresh) 50 g
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)2 (120 g)
Whey Protein Powder, Protein Powder, WheyWhey Protein Powder, Protein Powder, Whey 25 g
Curd cheese, low-fat curd cheese (light)Curd cheese, low-fat curd cheese (light) 200 g
Yogurt (1.5% fat, low fat)Yogurt (1.5% fat, low fat) 2 Teaspoon

Preparation:

Step 1:
Preheat the oven to 180 degrees top-bottom heat. Line a baking tray with baking paper.
Step 2:
In the meantime, separate the eggs and beat the egg whites until stiff. In a second bowl, mix together all remaining ingredients. Carefully fold in the ice cream and spread the dough in the shape of a rectangle on the baking tray.
Step 3:
Bake the protein sponge roll for about 10-13 minutes, making sure that it does not get too dark. Meanwhile, mix the low-fat quark until creamy and add small pieces of strawberry.
Step 4:
Take the finished sponge roll out of the oven, support and carefully loosen with a knife. Spread with the cream and roll up carefully. Let rest in the refrigerator for a good hour.

Macronutrient distribution:

The recipe Protein sponge cake roll with strawberries is composed of the following macronutrients.

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Kitchen utensils needed:

Baking paper
Baking paper
Baking tray
Baking tray
Bowl
Bowl
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Oven
Oven
Refrigerator
Refrigerator
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