5 recipes for the most delicate biscuit roll
Educational Program Food / / December 28, 2020
1. Sponge cake roll with jam or jam
Ingredients
- 4 eggs;
- a pinch of salt;
- 125 g sugar;
- vanilla sugar to taste;
- 4 tablespoons of water;
- 125 g flour;
- 2 teaspoons baking powder
- a few tablespoons of jam or preserves.
Preparation
Separate the whites from the yolks. Use a mixer to beat the egg whites and salt until soft foam forms. Add half the sugar and continue beating until creamy.
Beat the yolks separately for a couple of minutes. Add remaining plain sugar and vanilla sugar. Beat for a few more minutes, until the mixture lightens. Pour in room temperature water and stir with a whisk.
Transfer the yolk mass to a container with protein and stir gently. Add flour sifted with baking powder until the mixture is smooth.
Place the dough on a parchment-lined baking sheet and flatten. Bake in an oven preheated to 180 ° C for about 12 minutes.
Immediately after this, place the sponge cake on a damp towel and remove the parchment. Use a towel to roll the cake into a roll. Place it seam side down and cool completely.
Then gently unfold the roll. Brush with jam or jam. Roll up again and leave to soak at room temperature for a few hours. Cut the finished roll into pieces.
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2. Sponge roll with chocolate spread
Ingredients
For a biscuit:
- 5 eggs;
- 120 g sugar;
- 1 teaspoon honey;
- vanilla essence or vanillin - to taste;
- 100 g flour.
For filling:
- 1 tablespoon sugar
- 250 g of chocolate spread.
Preparation
Separate the egg whites from the yolks. Beat the yolks, 90 g sugar, honey and vanilla with a mixer for about 10 minutes, until the mixture becomes light.
In a separate bowl, beat the whites with the remaining sugar until creamy. Gently add the mass to the yolk. Add sifted flour and stir gently until smooth.
Line a baking sheet with parchment. Spread the dough over it and place in an oven preheated to 220 ° C for 5-6 minutes. Then immediately place the sponge cake on the table with the parchment side down, sprinkle with 1 spoonful of sugar and cover the top and edges with cling film. Sugar is needed to prevent the film from sticking. Cool the crust completely.
Heat the chocolate spread slightly in the microwave or water bath to soften it. Remove the film and sugar residues from the biscuit and brush with chocolate paste.
Roll the cake carefully rollremoving the parchment. Refrigerate for 30 minutes or longer. Then take out the roll and cut into pieces.
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3. Honey sponge roll with sour cream
Ingredients
For a biscuit:
- 3 eggs;
- 100 g sugar;
- 2 tablespoons of honey;
- 150 g flour;
- 1 teaspoon baking powder.
For filling:
- 200 g sour cream, 20-25% fat;
- 2 tablespoons of powdered sugar.
Preparation
Beat eggs, sugar and honey. The mass should increase in volume, become lush and light. Sift flour with baking powder. Pour the flour mixture into the egg mixture in portions and stir until smooth.
Line a baking sheet with parchment, place the dough there and flatten. Bake for 8-10 minutes at 180 ° C. Transfer the sponge cake to a damp towel and remove the parchment.
Use a towel to roll the cake into a roll. Place seam side down and cool.
Mix sour cream and icing sugar. Unfold the biscuit, brush with cream and twist again. Put the roll in the refrigerator for 1 hour. Cut the finished baked goods into pieces.
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4. Chocolate sponge roll with creamy coconut cream and raspberries
Ingredients
For filling:
- 100 g of white chocolate;
- 1-2 tablespoons coconut shavings;
- 200 g cream, 33% fat;
- 120 g raspberry puree;
- 1 teaspoon of starch;
- 1 tablespoon sugar
- a handful of fresh or frozen raspberries - optional.
For a biscuit:
- 4 eggs;
- a pinch of salt;
- 100 g sugar;
- 80 g flour;
- 20 g cornstarch;
- 20 g cocoa powder;
- 1 teaspoon baking powder
- 40 ml of milk.
Preparation
It is better to make the filling for this recipe in advance, since it cools down for a long time. Connect the broken chocolate and coconut flakes. Pour in hot cream, whip with a blender or stir until smooth. Cover the container with the cream with foil and refrigerate for 6-8 hours.
Take ready-made raspberry puree or make it yourself by rubbing the berries through a sieve. Place the puree, starch, and sugar in a small saucepan. Put on medium heat and, stirring constantly, bring to a boil. Cook the mixture for 1 minute. Transfer to a bowl, cover with plastic wrap and refrigerate for a few hours.
Use a mixer to beat the eggs, salt and sugar until fluffy. Combine flour, starch, cocoa powder and baking powder. Sift the dry mixture into liquid in parts, bring the mass until smooth. Pour in hot milk and stir again.
Spread the dough over a parchment-lined baking sheet. Place in an oven preheated to 180 ° C for 12-15 minutes. Transfer the biscuit to a new piece of parchment and remove the old one. Roll the crust together with the parchment and cool.
Whisk the chilled coconut cream with a mixer until firm. Unfold the roll, brush it with raspberry jam. Spread the cream on top and, if desired, berries. Roll up the roll and refrigerate for 2 hours. Then cut the dessert into pieces.
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5. Biscuit roll with condensed milk with lemon and cream
Ingredients
For a biscuit:
- 2 eggs;
- 380 g condensed milk;
- vanilla extract to taste;
- ½ teaspoon of baking soda;
- 1-2 teaspoons of lemon juice;
- 150 g flour;
- icing sugar - for sprinkling.
For filling:
- 2 lemons;
- 220 g sugar;
- 250 g cream, 33% fat.
Preparation
Use a mixer to turn eggs into a lush foam. Add condensed milk and vanilla extract and whisk the mixture well. Quench the baking soda with lemon juice, add to the egg mixture and whisk again. Add the sifted flour and stir until smooth.
Pour the dough into a parchment-lined baking sheet and flatten. Bake for about 15 minutes at 180 ° C. Sprinkle the powdered sugar on a towel and place the biscuit on top of it. Remove the parchment and roll the cake into a roll. Place seam side down, cover with a towel and leave to cool.
Pour boiling water over the lemons to remove the bitterness. Cut them into random pieces along with the peel and remove the seeds. Use a blender to beat the lemons along with the sugar. Whisk the cream separately until creamy.
Unfold the roll and brush with lemon paste. Spread the whipped cream over the top and roll again biscuit. Put it in the refrigerator for 2 hours and then cut into slices.
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