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Wholemeal sponge lollipops filled with strawberry jam - sponge roll in a different way

Thanks to our two children, we are slowly gaining experience in serving wholesome sweets on children's birthdays. Kürzlich Our little son recently turned 3 years old. So it's time to share the recipe for delicious sponge cake lollipops with you. We have had to prepare these for every child's birthday for two years so that our children are happy (our daughter's quotation: "Otherwise I'm not happy!")

Fortunately, with a little practice, the coveted lollipops can be made quickly and use only a few ingredients. For the lollipops, a rectangular biscuit base is baked and thinly coated with homemade (strawberry) jam. Then the warm biscuit dough is rolled up, cut into slices and placed on colorful paper straws. In this way, small, handy baked goods are created that are not only eaten by children. We were inspired by the biscuit lollipops by Veronika Pachala's baking book “Healthy baking”. https://www.chinesefoodrecipes.cc/what-is-mei-fun/ writes the blog "Carrots for claire" and wrote a guest article here on our blog during our baby break after the birth of our son. We have slightly changed the original recipe from your book, for example by using honey to sweeten biscuit and jam. We also exchanged teff flour for freshly ground buckwheat flour. The wholegrain biscuit dough, unlike almost all other recipes on our blog, is not completely low in animal protein, since it contains eggs. We have already experimented with biscuits without eggs. However, we were not thrilled with the result. The dough is totally crumbled when we try to roll it (which saddened our little ones). We preferred not to start any further experiments and stuck to the tried and true recipe with egg. When the strawberry season is over, we prepare strawberry jam for filling with fresh strawberries. The strawberries are simply mashed, sweetened with honey and thickened with psyllium husk. If there are no regional strawberries to buy (like our son's birthday at the beginning of April), the jam can also be prepared with frozen strawberries. We briefly heat the frozen strawberries in a saucepan so that they defrost more quickly. When purchasing strawberries, we always make sure to only choose organic strawberries, as conventional strawberries are typically sprayed in abundance. Other berries can be used instead of strawberries. We like raspberry jam e.g. also in the bisque lollipops. Making the lollipops takes a little practice. If you are preparing them for a birthday party for the first time, we would advise you to do a trial run beforehand. When preparing the biscuit lollipops, you should pay attention to the following: When separating the eggs, take care that no egg yolk is included in the protein. Otherwise the protein cannot be beaten really stiff. In addition, the bowl and whisk (from the hand mixer) should be fat-free. When we spread the dough on the baking sheet, we try to spread it smooth. If the finished biscuit base is too thick, the lollipops become very misshapen and the dough cannot be rolled so well. The critical moment in preparation is when the sponge cake comes out of the oven. Then this must be spread with the jam and rolled up very quickly. Otherwise the biscuit cools down too much and breaks when rolled up. If we spread jam on the biscuit, we apply it as thinly as possible. If there is too much jam on the sponge cake, it will only ooze out around the edges. Leftover jam tastes delicious on bread and rolls and is often spooned by our daughter. When rolling up, we use an older tea towel, which may be stained. Because it always drips a little jam on the tea towel and sometimes leaves stains that are difficult to wash out. But don't be afraid of preparation. Once you get the hang of it and roll up the biscuit immediately after baking, the preparation is no longer difficult.

Of course, the lollipops look particularly beautiful on paper straws, which are available in a wide variety of colors and variants. So far we have e.g. this * and this * used. So that the straws don't fall out of the glass due to the weight of the biscuit rolls, we put the biscuit lollipops in relatively heavy glasses. In addition to the biscuit lollipops, our children usually want our (vegan) chocolate muffins and waffles on their birthdays (we will present our recipe soon). This is what our children's birthday boards looked like in the past two years: