A step-by-step recipe with a photo, subtleties and secrets of making a tender biscuit cake for a roll. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Sponge rolls made of thin dough will make the dessert table elegant and delight everyone present. However, some housewives are afraid to prepare this delicacy, although the dessert is very simple to prepare. Therefore, in this review, I decided to share the recipe and the intricacies of making a thin biscuit for a roll. Knowing this recipe, you can prepare a variety of tender and soft rolls with chocolate, butter or fruit cream. Supplement it with nuts, coconut, candied fruits, dried fruits. Sprinkle with glaze, smear with fondant or leave without decorations. Having the basis for this delicacy, you can start your thoughts and fantasies and get original and delicious desserts.
An important plus of homemade biscuit roll base is quick preparation. The dough is kneaded for 10 minutes, the product is baked for 15 minutes, and it takes a couple of minutes to grease with cream. Another plus: the roll always looks elegant and impressive. For novice housewives, I recommend starting their culinary practice with this simple option for making a roll.
- Caloric content per 100 g - 294 kcal.
- Servings - 1 roll
- Cooking time - 30 minutes
Ingredients:
- Flour - 200 g
- Eggs - 5 pcs.
- Sugar - 100 g
- Salt - a pinch
Step-by-step preparation of a biscuit base for a roll, a recipe with a photo:
1. Wash the eggs and carefully separate the whites from the yolks. Make sure that not a single drop of yolks gets into the whites.
2. Set the whites aside while you work with the yolks.
3. Pour sugar over the yolks.
4. Beat the yolks with a mixer until fluffy and lemon-colored.
5. Then beat the egg whites and salt with a mixer until a white, airy stable mass is formed. Protein should be in a clean bowl without a drop of fat and liquid. The mixer beaters must also be clean and dry. Otherwise, the proteins will not beat up to the desired consistency.
6. Put some of the proteins in the mass with the yolks.
7. Stir the yolks with the whites. Knead in one direction - clockwise or counterclockwise, otherwise the dough will lose its airiness.
8. Pour flour on them. It is advisable to sift it through a fine sieve so that it is enriched with oxygen. This will affect the splendor of the product.
9. Stir the dough with a mixer, again work in one direction.
10. Add the remaining proteins to the dough.
11. Stir gently in one direction so that they do not settle.
12. Line a baking sheet with baking parchment oiled with vegetable oil. Spread the dough on the paper in an even layer.
13. Send the sponge cake to a heated oven to 180 degrees for 10-15 minutes. By the time the biscuit dough is done, the oven should be hot enough. Since if the dough waits in the form for at least 5 minutes, then the finished biscuit will not be fluffy.
14. Carefully remove the parchment paper from the biscuit.
15. Flip it over and place it on the same paper.
16. Roll the hot sponge cake and wrap with a towel. Leave it to cool completely. Thus, it will take the form of a roll. Otherwise, after cooling, it will be impossible to roll it up into a roll. When it is completely cool, unfold the cake and apply cream on it. Roll up again and leave to soak for 1-2 hours.
See also a video recipe on how to make a biscuit for rolls.
