For a tasty roll, it is important to bake the “correct” sponge cake. The elastic, not overdried, moderately thin base rolls up easily, does not crack and is quickly soaked in cream. But is it that easy to bake? Sometimes you need to try a dozen cooking methods to get an almost perfect, even sponge roll without breaks. I tried a very tasty and incredibly simple recipe for a classic sponge cake without separating the eggs immediately after purchasing a powerful mixer. Over the years, he has never failed. This is a standard recipe, but over time, several more have been added to the list of uniquely successful options for pastry rolls. The first portion of master classes was here, and now I offer 2 more of my favorite variations, in addition to the classic one.
The chocolate roll turns out velvety and tender. By and large, it does not need impregnation, especially if you put juicy berries in the filling - cherries, strawberries, raspberries. Very rich, intense taste.
I also often prepare rolls with powdered milk. You have to try hard to break it when folding it. I especially recommend it for beginner cooks.
Simple (classic) sponge roll for any filling
Ingredients:
Dough:
| selected chicken eggs - 4 pcs. | sugar (preferably fine) - 120 g |
| wheat flour, premium - 120 g |
Filling (can be any*):
| cream cheese - 200 g | powdered sugar - 1 tbsp. l. (taste) |
*You can use another cream: based on sour cream, boiled condensed milk, butter, cream. The main thing is that it is relatively dense and does not spread when wrapping the biscuit base.
Impregnation:
| syrup or jam - 6-8 tbsp. l. |
Step by step recipe:
| -1- Preparing a roll using this technology is very simple and quite quick. But without a mixer, you won’t be able to bake a sponge cake of the required consistency by hand. The biscuit dough is not prepared according to the classic recipe, with the separation of eggs and the gradual addition of granulated sugar. These two ingredients are placed in the bowl at once and whipped at high speed. Therefore, you will need a powerful mixer. Beat 4 eggs into a bowl. Add sugar. Instead, you can use homemade powdered sugar, without starch. | |
| -2- Beat, gradually increasing speed, for at least 5-7 minutes. During this time, the sugar should dissolve and the egg mass should increase 2-3 times. It is important that you get an airy, porous, rather thick consistency. No baking powder is added to the dough; the biscuit should rise due to air bubbles formed during the beating process. | |
| -3- Add sifted flour. Add a few tablespoons at a time and mix immediately with a spatula. Stir gently, as if mixing the flour from top to bottom. | |
| -4- The dough will be homogeneous and glossy. Spread it on a baking sheet lined with baking paper. If the parchment is not of very high quality, the biscuit may stick to it. In this case, it is better to play it safe: grease the paper with oil, sprinkle with crushed breadcrumbs (semolina, flour). | |
| -5- Place the baking sheet with the dough into the preheated oven. Approximate temperature - 180-190 degrees (adjust depending on the characteristics of the oven). Bake on medium rack for 12-17 minutes until top is golden brown. It is important not to overdry the biscuit, as the roll will break. | |
| -6- Remove the sponge cake from the oven. Without removing the paper, separate from the baking sheet. Place on a clean towel. Roll it up. Leave to cool for 7-10 minutes. | |
| -7- During this time, prepare the filling. I whipped the creamy unsalted cheese with powder at low speed. I added very little sweetener, since pear jam was used to soak the roll. Instead of butter cream, you can use condensed milk whipped with soft butter, whipped cream, sour cream with sugar. You can add fruits and berries. | |
| -8- Unroll the biscuit sheet. Spread with jam or pour syrup. If sour cream is used, impregnation may not be used. | |
| -9- Apply the main filling on top. | |
| -10- Form a roll by separating it from the paper. Before serving, you need to let the baked goods rest a little and soak. Wrap it tightly in cling film before putting it in the refrigerator. | |
| -11- The roll is ready. Slice and enjoy the balanced, delicate taste. |
Velvet chocolate roll filled with coconut flakes based on “Bounty”
Required Products:
Dough (glass - 250 cc):
| large eggs - 3 pcs. | sugar - 1/2 tbsp. |
| flour - 3/4 tbsp. | cocoa powder - 4 tbsp. l. |
| natural honey - 1 tbsp. l. | baking soda - 3/4 tsp. |
Coconut filling:
| coconut flakes - 200 g | heavy cream (from 33% fat content) - 200 g |
| powdered sugar - 2-4 tbsp. l. |
Impregnation:
| low-fat cream (milk) - 100-150 ml |
Chocolate glaze:
| dark chocolate - 100 g | milk (cream) - 2 tbsp. l. |
| sugar (as needed) - 1-2 tbsp. l. | butter - 40-50 g |
Cooking method with photo:
| -1- If baking the roll is planned for the first half of the day, then the filling must be prepared in the evening. It is very simple to do, active cooking will take no more than 1-2 minutes, but it takes time for the coconut flakes to swell. Dissolve sugar (powdered) in heavy cream at room temperature. Pour the shavings into a bowl. Pour in cream and stir. Cover the bowl with film and place in the refrigerator for 6-8 hours. The filling will thicken well, become soft and tender. Adjust the amount of sugar to taste. Prepare the dough. It's not exactly a classic sponge cake, but the texture is amazing. It is prepared very simply. Place eggs in a deep mixing bowl. Add sugar. | |
| -2- Immediately add honey and baking soda. If the honey is too thick, warm it up a little in the microwave. | |
| -3- Beat on medium speed until white and increased in volume. This will take about 5-7 minutes. The secret to the splendor of such a sponge cake is the reaction of honey and soda. Surprisingly, such a roll turns out to be incredibly tasty, “fluffy”, and does not break when wrapped. | |
| -4- Sift flour and cocoa into remaining ingredients. | |
| -5- Beat until smooth, increasing mixer speed, 1-2 minutes. Pour the dough onto a heatproof sheet. Place the oven in a preheated oven to 210-220 degrees. Bake for 7-9 minutes. Check readiness with a match by piercing the biscuit in the center. | |
| -6- Remove the sponge rectangle from the oven. Soak it up. I used low-fat cream for impregnation. Cool. | |
| -7- Spread the cream in an even layer. Roll it up. | |
| -8- Now for the icing. Break the chocolate into small pieces. Add milk. If desired, add a little sugar. Melt until smooth in the microwave or in a water bath. Add a piece of unsalted butter to the slightly cooled mixture. Stir. The result will be a smooth, glossy glaze. | |
| -9- Apply it to the surface of the roll. Let the chocolate set. The sample can be taken immediately. | |
| -10- The photo shows that I almost didn’t twist the roll, because... I missed the size of the pan. It didn't turn out very neat, but it was still delicious. |
Sponge roll with butter-condensed cream
For the test
- Chicken egg - 4 pcs.
- Flour - 80 g
- Sugar - 80 g
- Vanilla sugar - 5 g
- Vegetable oil – 50 ml
- Milk – 50 ml
For cream
- Condensed milk - 250 g
- Butter - 100 g
For the glaze
- White chocolate – 100 g
- Cream - 20 ml
Take two containers and separate the whites from the yolks. Add 1 tablespoon of sugar to the yolks and beat with a mixer until they double in volume and lighten in color. Then add vanilla sugar and, continuing to beat at low speed, add vegetable oil in a thin stream. Next, add the sifted flour and mix it in at low speed. Continuing to beat the mixture, pour in the milk.
In another bowl, start beating the egg whites; when foam appears, slowly add the remaining sugar, continuing to beat until stiff peaks form.
Add the whites to the yolk mixture in small portions and fold in gently.
Place the resulting dough on a baking sheet lined with parchment paper. Smooth it over the entire surface of the baking sheet. Place in a preheated oven at 180°C for 20 minutes.
Biscuit roll recipe / photo ua.depositphotos.com
Place the finished sponge cake on the parchment prepared on the table, and carefully remove the paper on which it was baked. While the biscuit is hot, roll it together with the parchment into a roll and let it cool completely.
Preparing the cream. Beat the butter until it turns white. Add condensed milk in a thin stream, continuing to whisk.
Unroll the sponge cake and brush it with cream, then roll it into a roll. Then put it in the refrigerator.
Melt white chocolate in a steam bath and immediately add cream. Stir chocolate and cream until smooth. Remove the roll from the refrigerator and pour chocolate over it.
Roll with powdered milk - very fast and tasty
List of things needed for cooking:
Dough:
| high-grade flour - 5 tbsp. l. | eggs category CO - 3 pcs. |
| sugar - 4 tbsp. l. | vanilla sugar - 1 tbsp. l. |
| powdered milk - 5 tbsp. l. | baking powder - 1 tsp. |
Filling and impregnation:
| jam (I used tangerine) - 200-250 g | sugar or berry syrup - 5-7 tbsp. l. |
Roll of biscuit dough with jam
So, the simplest and most affordable recipe for a biscuit roll filled with any jam, ingredients:
- 120 gr. wheat flour;
- 1 tsp. baking powder;
- 4 chicken eggs;
- 120 gr. Sahara;
- Vanillin, jam.
1. Immediately turn on the oven at 180 C, prepare a rectangular baking dish lined with parchment;
2. Beat the eggs until foamy, add sugar, beat again until the grains dissolve;
3. As soon as the foam becomes thick and fluffy, add flour with baking powder and stir;
4. Pour the dough into the mold, level it with a spoon or hand to a thickness of 1 cm;
5. Bake for 15-20 minutes, the oven must be well heated, otherwise the cake will crumble after baking;
6. Once the biscuit is ready, place it on a clean towel and remove the parchment;
7. While the biscuit layer is warm, it needs to be rolled up together with a towel and cooled in the folded position;
8. Carefully unroll the sponge roll, generously grease with jam and roll again;
9. Sprinkle with powdered sugar and serve!
