Sponge roll, simple and quick to prepare, is a great help when you really want something sweet but are too lazy to go to the store. There are a great many recipes for such a dessert. In this article we will present the two most popular methods.

Making sponge roll simple and quick

Surely every housewife knows how to prepare Charlotte pie. The principle of kneading the base for homemade roll is the same. For it we will need the following ingredients:

large eggs - 4 pcs.;
apple or pear jam - a full glass (for filling);
white sugar - 250 g;
sifted light flour - 250 g;
powdered sugar - for decorating dessert;
semolina - 2 large spoons.

Preparing biscuit dough

To prepare a sponge roll (simple and quick), you should start by kneading the base. Eggs must be divided into whites and yolks. To the last ingredient you need to add white sugar and grind until white. The whites must be cooled and whipped into a stable foam. Having combined both masses, mix them, add sifted flour to them. It is recommended to beat the resulting dough until it becomes homogeneous and airy.

Laying out the base

Before preparing the sponge roll, the base should be properly laid out on the sheet. It needs to be lubricated with oil without aroma, and also sprinkled with semolina. At the end, all the dough must be poured onto a baking sheet so that it is evenly distributed over the entire surface of the sheet.

Heat treatment

How long should you bake a simple and quick sponge roll? It is recommended to place the filled sheet only in an oven preheated to 205 degrees. The preparation time for the base is 15-17 minutes. In this case, the dough should rise well, become rosy, soft and fluffy.

Forming the product

A homemade biscuit roll will turn out beautiful and tasty only if all the steps aimed at its formation are carried out very quickly. After all, after baking the base, it cools very quickly and breaks.

Thus, after removing the biscuit from the oven, you should immediately grease it with thick apple or pear jam, and then immediately roll it into a tight roll.

Serve with tea

Now you know how to prepare sponge roll with jam. After it is formed, it must be placed on a flat and oblong plate. After cooling the product a little, sprinkle it with powder and serve. Before this, it is recommended to cut the dessert into pieces 1.7 centimeters thick. It is advisable to present the biscuit to the table with a cup of warm black tea.

Cooking homemade roll with condensed milk

If you follow all the rules of the recipe, you should get a very tasty, tender and soft roll. If you decide to make such a dessert not for a simple family tea party, but for a festive table, then we recommend using a different cooking method. It will make your homemade delicacy even more nutritious, tender and tasty.

So, let's look at how to make a festive sponge roll step by step. For it we will need:

large eggs - 4 pcs.;
condensed milk - a full jar (1/2 for the dough and ½ for the filling);
white sugar - 180 g;
sifted light flour - 290 g;
soda, quenched with table vinegar - dessert spoon;
unscented oil - 10 ml (for lubricating the bowl);
fatty butter - 100 g;
fresh sour cream - 150 g;
powder - for decorating dessert;
semolina - 2 large spoons.

Knead the dough

To knead the biscuit dough, you need to separate the eggs into whites and yolks. White sugar, fresh sour cream and ½ can of condensed milk should be added to the yolks. You need to mix the ingredients until you form a homogeneous sweet mass.

As for the yolks, they must be beaten with a mixer until stiff peaks form. Subsequently, both masses should be combined, slaked soda and light flour should be added to them. At the end you should get a homogeneous and fragrant biscuit dough.

Laying the dough on a sheet and baking it

How to prepare sponge roll? After kneading the base, grease the baking sheet with oil and sprinkle it with semolina. You need to pour all the prepared dough onto the sheet and carefully distribute it so that its thickness is the same everywhere. In this form, the semi-finished product should be sent to the oven. It is advisable to bake the biscuit dough at a temperature of 205 degrees for ¼ hour.

Making buttercream

To prepare a festive roll, you should not use ordinary fruit jam as a filling, but real cream for a homemade dessert. To make it, you need to beat the soft shortening with a mixer, and then add the remaining condensed milk to it. As a result of this, you should get a very fluffy, high-calorie and tasty cream.

The process of forming a sponge roll

After the dough is baked, you need to take it out and lightly pry it with a spatula so that it comes away from the sheet well. Having greased the surface of the product with previously prepared cream, it should be immediately wrapped in a tight roll. To prevent it from opening, it must be placed on a flat surface with the cut part down.

When the roll has cooled a little, it is recommended to sprinkle it with powder, cover with film and put it in the refrigerator. In this form, the dessert should be kept for a whole hour. During this time, the sponge cake will absorb part of the butter cream and become even more tender and soft.

How to serve?

After keeping the sponge roll in the refrigerator, you need to take it out and place it on the cake rack. After cutting the dessert into pieces 1.7-2 centimeters thick, it should be served to guests along with a cup of black tea. The taste of this delicacy is in no way inferior to homemade cake. At the same time, it is done much faster and easier.

How can you decorate a roll?

A sponge roll can be decorated in different ways in 5 minutes. Above we presented the easiest and fastest method (sprinkling with powdered sugar). But if you want to surprise your guests and get a more beautiful dessert, then you need to use other methods. For example, some housewives pour the finished roll over it or draw an unusual mesh on it. To do this, melt a dark or white bar of store-bought delicacy over low heat with the addition of a couple of large spoons of milk and 5 g of butter.

In addition, such a dessert can be covered with sour cream or protein cream. It is also good to decorate the sponge roll with pieces of fruit (bananas, apples, tangerines, oranges, kiwis, grapes) or fresh berries (strawberries, wild strawberries, lingonberries, blueberries, raspberries, blackberries, etc.).

Baking is a very long and painstaking process. Our society, not without reason, believes that culinary masterpieces are born in true pain. They require complete dedication and enormous investment of time. So, do not try to dissuade the supporters of this hypothesis if they are lucky enough to taste the dish you have prepared. Sweet pastries for tea are especially in demand. An excellent option would be a quick biscuit roll in 5 minutes. It’s not difficult to prepare; a variety of fillings and toppings give the dessert a new taste. And let the time spent on making this delicious sweetness forever remain your little secret.

The basis of all versions of sponge rolls is the cake, which, while still warm, must be greased with a filling suitable for the occasion and rolled into a tube.

The simplest and fastest classic recipe for a biscuit roll will require the following ingredients:

200 grams of granulated sugar;
3-4 chicken eggs;
0.5 teaspoon of soda (quench);
salt on the tip of a knife;
filling (cream, jam, preserves, etc.).

Stages of preparing the crust:

Before starting work, turn on the oven to heat up by turning the temperature control knob to full power;
Prepare a rimmed baking sheet by lining it with oiled parchment or foil;
Separate the eggs from the shell, add sugar, salt and beat thoroughly until a thick foam forms. In this case, the mass should at least double in volume;
Gradually add flour, sifting through a sieve. This will give the dough additional lightness and airiness. Add soda slaked with lemon juice or vinegar. Stir;
Spread the dough evenly in a thin layer over the baking pan. Place in the oven and bake at 200 degrees for about 5 minutes without opening the door;
Carefully remove the hot cake from the baking sheet, remove the foil (paper), quickly grease with the filling and roll into a tube. It will take a few more minutes for the sponge cake to soak in the filling and you can serve it.

It is very important that before preparing a sponge roll, you should think through the sequence of all actions. Prepare food, oven and filling in advance. If you wait too long and the cake cools down, you won’t be able to roll it up.

Cream for biscuit roll based on condensed milk

Fillings for confectionery products using condensed milk are always the best: favorite, tasty, high-calorie. If you just grease something with condensed milk, it will already be delicious. Therefore, cream for biscuit rolls based on condensed milk is always a win-win option.

To prepare it you will need the following ingredients:

1 can of condensed milk (without herbal additives);
1 stick of butter 80% fat (made from cream);
1 teaspoon of aromatic fragrance (liqueur, balm).

Preparing the cream:

To make the cream less liquid and its color more saturated, a can of condensed milk can be pre-cooked. Remove the paper label from the tin. Place a plastic bag over it and place it in a pan of cold water. Cook for 3 hours so that the water covers the top the entire time. Cool to room temperature;
Chop a stick of butter with a knife. It should become soft, but not melt;
Add condensed milk to the butter and beat with a mixer until smooth and thick. Add fragrance (optional), beat for a minute and the cream is ready.

A good cream is always made from natural products. Its only drawback is that it melts. Cream filled rolls are best stored in the refrigerator.

Recipe for cream with jam

The main trick of sweet pastries with cream and jam is that the cake is first coated with jam or jam, and then with a layer of cream. If you are not a gourmet and prefer simple dishes, then simply brush the sponge cake with your favorite jam.

For those who love cream and jam, but don’t want to bother with each filling separately, the following recipe is ideal:

½ stick of butter;
200 grams of your favorite jam;
15 grams of vodka.

Preparation:

Beat separately half the volume of jam and slightly softened butter;
Combine the whipped ingredients and mix with a blender. Add the rest of the jam and alcohol, whisking. The cream is ready.

The jam filling has another option that is suitable for a children's table:

1 pack or package of soft cottage cheese (180-200 grams);
½ cup jam.

Preparation:

Beat the cottage cheese and jam until smooth and coat the biscuit. Place in the refrigerator for a couple of hours.

Cooking with bananas

It would be very original to offer guests a roll with fresh fruits or berries. Classics of the genre - biscuit and bananas, which do not require special preparation. Just peel and cut.

For banana roll you will need:

100 grams of premium wheat flour;
3-4 chicken eggs;
150 grams of granulated sugar;
1 cup sour cream (20%);
1-2 bananas;
a pinch of powdered sugar.

Recipe step by step:

In two containers, beat separately: yolks with sugar and egg whites;
Gradually add flour to the yolk mass and knead. Then, slowly introduce the protein foam;
Place the crust base on a baking sheet covered with oiled paper and place in a preheated oven for 10-15 minutes;
Roll the warm sponge cake into a roll along with the oiled base and leave it like that while you prepare the cream;
Grind 2 tablespoons of sugar with sour cream. Peel and cut the banana as desired;
Unroll the cake and remove the backing. Grease generously with sour cream. Place banana slices on the edge and carefully roll into a roll. Sprinkle with powdered sugar.

Quick chocolate roll with cream

For a quick chocolate sponge roll with cream you will need:

300 grams of premium wheat flour;
2 chicken eggs;
1 can of condensed milk;
1.5 tablespoons cocoa powder;
1 teaspoon of soda (slaked);
2 grams of vanillin;
salt on the tip of a knife;
180-200 grams of vegetable cream;
3-5 tablespoons strawberry jam.

Recipe step by step:

Lightly beat the eggs with salt, stirring, add cocoa, vanillin and condensed milk;
Gradually add flour and baking soda. The dough will be the consistency of sour cream. Flatten it on parchment paper on a baking sheet and bake in a preheated oven for 10 minutes at a temperature of 180-190 degrees;
Remove the finished roll from the mold, roll into a tube and let cool slightly;
Beat the cream until white with a mixer;
Unroll the roll and spread with jam and whipped cream. Roll the soaked sponge cake and place it in the refrigerator to soak for 1.5-2 hours.

Recipe with poppy seeds

In order to bake a sweet quick sponge roll with poppy seed filling you will need:

250 grams of premium wheat flour;
250 grams of granulated sugar;
50-60 grams of potato starch;
2 grams of vanillin;
salt on the tip of a knife;
200 milliliters of milk;
200 grams of poppy seeds;
20 grams of honey.

Preparation step by step:

Pour poppy seeds into a glass of milk, add 50 grams of sugar and cook over low heat for 8-10 minutes. Remove from heat and leave to swell for a quarter of an hour;
Beat eggs with salt, remaining sugar, vanilla. Add starch and flour to the biscuit mixture, stirring;
Place foil on a baking sheet and spread the batter evenly. Bake the cake in a preheated oven for about 10 minutes at a temperature of 180-200 degrees;
Squeeze the poppy seeds, mix with honey;
Spread the hot cake with the poppy seed filling, roll it up and put it in the oven for another 5 minutes. Cool the poppy seed roll and serve with tea. Bon appetit.

Now that you have convinced yourself that anyone can prepare a sponge roll in 5 minutes, take a little time for this delicious dessert. Delight your loved ones and guests at your home with sweet pastries without dyes or preservatives.

Both adults and children love homemade cakes. One of the simplest types of dough is biscuit dough.

We offer you several recipes for sponge rolls. Preparing them is not at all difficult even for an inexperienced housewife. A sponge roll will be a great addition to a cup of tea or aromatic coffee. Or you can go on a visit with homemade baked goods. We are sure that the owners will certainly appreciate your gesture.

Sponge roll with condensed milk and nuts

To prepare a roll with condensed milk and nuts you will need

for test:

1 cup of sugar
1 cup flour
4 eggs

syrup for impregnation:

4-5 tbsp. boiled condensed milk
3-4 tbsp. nuts (walnuts, hazelnuts, etc.)
powdered sugar

Recipe for roll with condensed milk and nuts

Separate the whites from the yolks. Beat the yolks with sugar. Beat the whites into a fluffy foam. Carefully combine the yolks and whites. Gradually add flour in a thin stream.
On a prepared baking sheet (lined with baking paper), pour a thin layer onto the baking sheet and spread it evenly over the entire sheet.
Bake the biscuit at a temperature of 200-220 °C until golden brown.
When the sponge cake has cooled, remove the paper and soak the cakes in syrup. Brush it with boiled condensed milk, sprinkle with nuts, and wrap it in a roll. Sprinkle powdered sugar on top.
It is advisable to soak the biscuit in syrup no earlier than 7-8 hours after baking. Otherwise, it may get wet and fall apart.

Sponge roll with lemon cream

This roll is amazingly tender, with zesty lemon notes.

To prepare a sponge roll with lemon cream you will need

For the test:

4 eggs
1 yolk
3-4 tbsp. hot water
vanilla sugar
125 grams sugar
25 g starch
100 g flour
a little soda on the tip of a knife

For cream:

10 g powdered gelatin
400 g cream
100 ml lemon juice (squeeze from lemon, strain)
100 grams of powdered sugar
zest of one lemon
vanilla sugar

Recipe for sponge roll with lemon cream

Preheat the oven. Prepare the dough. To do this, beat the eggs and yolk with a mixer, gradually add hot water. Beat the mixture at maximum speed for one minute.
After this, add sugar and vanilla sugar in portions. Beat for another 2-3 minutes. The mass should increase in volume.
Add sifted flour to the resulting mass, combining it with soda and starch, dividing the flour into 2 portions.
Whisk the dough from top to bottom. Place it in a pan lined with baking paper and place in the oven. Bake for 10-15 minutes at 180°C.
Meanwhile, prepare a damp kitchen towel. Its size should be larger than the shape itself.
Spread the towel on the table and sprinkle it with sugar. Remove the finished biscuit from the oven. Carefully remove the paper from it. And use a towel to roll the dough into a roll. Leave it to cool in a towel.
In the meantime, prepare the lemon curd. For this
Soak the gelatin in cold water following the instructions. Heat the lemon juice on the stove (do not boil!), dissolve the gelatin in it and cool.
Whip the cream with powder and lemon zest. Add cooled lemon juice to the cream and beat again.
Unwrap the cooled sponge cake, spread it with the prepared cream and wrap it again. Place the finished roll on a flat plate and cool it in the refrigerator (at least 2 hours) before serving. Dust with powdered sugar or decorate to your liking. Bon appetit!

with pink soufflé

Those with a sweet tooth will surely like it sponge roll with pink soufflé. Strawberry soufflé goes perfectly with tender dough.

To prepare a sponge roll with pink soufflé you will need:

For the biscuit

4 eggs
120 g sugar
2 tbsp. warm water
75 g starch
75 g flour
a pinch of salt

For the soufflé:

3 squirrels
vanilla sugar
150 g powdered sugar
75 g condensed milk
50 g sl. oils
6 sheets of flavored gelatin
If desired, you can add fresh strawberries to the souffle

Recipe for sponge roll with pink soufflé

Separate the yolks from the whites. Beat the yolks with warm water. Add 2/3 sugar in small portions, beat until thick.
Beat the whites separately. Add the remaining salt and sugar, beat until foam forms.
Add 1/3 of the beaten whites to the yolks and mix gently. Add the rest of the mixture and mix again.
Combine flour with starch. Sift the flour into the egg mixture through a sieve. Stir gently.
Preheat the oven to approximately 220°C.
Prepare a baking sheet. Pour the finished dough onto a baking sheet. Level it out. Bake the roll at 200°C for about 10 minutes.
Place the hot biscuit on a towel. Sprinkle the towel with a little sugar first. Remove the paper. And using a towel, roll the biscuit into a roll. Leave it to cool.
To prepare the soufflé, beat the whites with vanilla and powdered sugar (1 minute). Place the mixture in a water bath and, stirring constantly, heat it slightly.
Remove the dishes from the bath and beat the mixture with a mixer to form a stable foam. Separately, beat condensed milk and butter.
Add condensed milk and butter into the whites. In this case, the mass will become more liquid.
Place gelatin in cold water for 10 minutes.
Remove the sheets. Dissolve gelatin in a water bath.
Then add a few spoons of cream to the gelatin, and then add the rest of the cream.
Place the cream in the refrigerator for 10 minutes, the mass should become jelly-like.
Unwind the roll and put the towel aside. Place the soufflé filling on the roll and wrap it again. Leave the roll in the refrigerator for a couple of hours so that the cream hardens.
This roll will appeal to those who like not wet, but slightly moist filling. Bon appetit!

Sponge roll with sour cream

And finally, here is a recipe for another wonderful sponge roll with sour cream cream.

To prepare the biscuit roll you will need

For the test:

4–5 eggs (depending on size)
4 tbsp cold water
160 g flour
160 g sugar
0.5 tsp. baking powder

For cream

400 g sour cream
200 g granular cottage cheese
sugar to taste
1 packet vanilla
2 packets of cream thickener

For impregnation

Any syrup

Biscuit roll recipe

Set the oven to heat (225°C). Prepare the dough. Separate the whites from the yolks. Beat the yolks with sugar, vanilla, the whites with water (you should get a strong foam).
Add flour and baking powder to the yolks, beat. Combine the whites with the yolk mixture. Pour the dough onto a baking tray lined with baking paper and smooth it out. Bake the dough for about 8 minutes. At the same time, it should acquire only a slightly golden crust. Do not overcook the dough in the oven!
Remove the paper and soak the biscuit in syrup. Using a towel, roll it into a tight roll. Leave to cool.
Prepare the cream. To do this, beat sour cream with vanilla, sugar and thickener into a strong mass. Add cottage cheese. Grease the cooled roll with cream and wrap again. The tender roll is ready! Bon appetit!
We hope you try out our recipes and have a blast making delicious baked goods that taste amazing. We are sure that your family and guests will be delighted with the biscuit rolls you have prepared, and soon there will be no trace left of them!

If you've never tried biscuit rolls, it's time to start making them! And you don’t have to worry that the biscuit won’t bake, you won’t be able to roll it, or the roll won’t be tasty—nothing like that.

We have found for you a very tasty and simple sponge roll, the recipe for which is so quick to make that it is better to immediately make a double portion and take out two baking trays.

In addition to the fact that the recipe for a roll made from biscuit dough is simple, the dessert turns out to be incredibly tasty, but for the filling you can use everything you have in the house: cottage cheese, jam, jam - the sponge roll will be instantly eaten anyway and will require more. The question of how to bake a sponge roll will not even appear in your head, because the most delicate dough literally bakes itself, easily rolls and does not crumble while you grease the dessert with the filling.

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!

Recipe with jam

The simplest dessert is not the only one that is ready in a matter of minutes. Look at the recipe for a biscuit roll filled with any jam, ingredients:

2 chicken eggs;
0.5 tbsp. Sahara;
0.5 tbsp. wheat flour;
Jam and powdered sugar for sprinkling.

How to bake sponge roll:

1. Beat eggs with sugar until the mass turns white and increases in volume several times;

2. Add flour and stir;

3. Turn on the oven at 180 C;

4. Place the dough in a mold lined with parchment;

5. Bake for 10 minutes in a well-heated oven;

6. Remove the biscuit and immediately turn it over onto a towel.

All that remains is to remove the paper, immediately coat the cake with jam and wrap it up! This sponge roll does not need to be left to soak; it is ready to serve immediately. Sprinkling with powdered sugar makes the dessert even more beautiful.

A simple recipe for rolls with cottage cheese cream

And now a simple and very tasty roll with cottage cheese cream. It will take a little more time, but the recipe remains just as simple. What you will need:

2 chicken eggs;
35 gr. flour;
60 gr. Sahara;
25 gr. potato starch;
0.5 tsp. baking powder;
2 tbsp. l. boiling water

For cream:

70-80 gr. curd soft cheese;
150 gr. heavy cream;
50 gr. powdered sugar.

How to bake sponge roll at home:

1. Remove the eggs from the refrigerator, turn on the oven at 180 C, prepare a baking sheet and line it with baking paper;

2. Mix flour with starch and baking powder;

3. Beat the eggs with a blender at high power, pour in boiling water and beat for a couple more minutes;

4. Add sugar to the eggs, beat until fluffy;

5. Add dry ingredients and stir;

6. Pour the dough onto a baking sheet and bake for about 10 minutes;

7. Take out the finished biscuit, turn it over on a towel and roll it into a roll;

8. While the roll is cooling, prepare the cream, for which you need to whip the cream into a very dense mass;

9. Add curd cheese, powdered sugar and continue beating for another 5 minutes.

All that remains is to unroll the roll, generously grease it with cream and roll it again. For decoration, use melted chocolate, powder or confectionery sprinkles. An incredibly tender and delicious dessert is ready. This is how quickly you can bake a sponge roll. A very tasty and simple recipe will not keep you stuck in the kitchen for a long time, but at home you will always have fresh and aromatic pastries for tea.

Baking a delicious sponge roll is a simple matter. But avoiding unsightly breaks when folding it is a more difficult task. And no matter how inventive housewives try to prevent the unruly cake from bursting, and with it all the dreams of a beautiful tea party. The most desperate pastry chefs take the sponge cake out of the oven, transfer it to a damp towel and immediately roll it up. “The main thing is not to let it cool down,” they say. I don’t know, maybe this method of “taming” rolls is effective, but I imagine this picture: a proud housewife puts a beautiful dessert on the table, pours tea into cups, and goes off to treat first-degree burns and wash her favorite kitchen towel. Therefore, I offer you a cleaner and painless way to prepare a “fluffy” sponge roll - a proven recipe with photos. Step by step, at home, without unnecessary fuss and haste, anyone can bake an even, delicious roll for tea. I offer 2 options, repeatedly tested on my own experience and stomach. For the filling you can take your favorite jam, custard or butter cream, whipped cream, fruits, berries and even sheet marmalade.

Quick sponge roll with hot milk

Ingredients:

For the base:

For filling and decoration:

How to cook sponge roll with condensed milk (very tasty and simple recipe):

I prepared the base for the roll on a baking sheet measuring about 30 by 40 cm. It turned out to be an excellent crust - not thin and not thick, it rolled up well. If you have a small baking dish, divide all the dough in half or use half as much ingredients. When preparing the dessert, I advise you to start with the cream so that it has time to set a little in the refrigerator. Liquid filling will ooze out of the hot roll. Preparing the cream is very simple. But despite this, it is incredibly tasty. This is one of my favorite fillings for cakes, pastries and other confectionery “outrages”. Remove the oil half an hour before cooking. It should be soft, but not liquid. Then the mass will be homogeneous and harden well. Beat the butter with a mixer until fluffy. Add boiled condensed milk in small portions while whipping. You can buy already boiled condensed milk or cook it yourself. I wrote in detail how to do this. The result will be a homogeneous, fluffy and moderately sweet mass with a pleasant taste and caramel color. Set aside a small amount for garnish.
Grind the nuts into coarse crumbs. I took cashews, but other nuts or assorted nuts would also work. Pour them into the condensed milk with butter (leave a handful for sprinkling the top). Place the cream in the refrigerator to harden a little.
Prepare the biscuit base. Immediately turn on the oven so that it warms up to 190-200 degrees. Beat the eggs into a bowl. And add all the sugar at once. Add salt.
Beat with a mixer for at least 7-10 minutes. The mass will increase in volume by about 3 times, become lighter, more fluffy and airy.
Mix flour, baking powder and starch. Thanks to the latter, the roll will come out “fluffy”, elastic and will not crack when rolled. Sift dry ingredients. Add in portions to the egg-sugar mixture.
Mix the dough like a classic biscuit - gently, using a spatula from bottom to top.
Pour the milk into the pan. Put the oil there too. Put it on fire. As soon as the mixture boils, remove from the stove.
Place about a spoonful of dough into hot milk. Stir until smooth. Pour into bowl with remaining batter. Stir gently.
Be sure to line the baking sheet with oiled paper. Pour in the biscuit base. Spread it evenly over the surface.
Bake in a preheated oven at 190-200 degrees for 7-12 minutes. Make sure that the biscuit does not dry out, because it will not be possible to roll it up. Check for doneness with a wooden stick. Turn the finished cake out onto a cutting board and remove the parchment paper.
Apply the filling on top in an even layer. You can additionally use impregnation based on sugar or berry syrup with or without the addition of alcohol. I didn’t soak the biscuit with anything additional. It turned out very tasty, tender and not dry.
Roll up.
When the roll has cooled a little, decorate it with cream and sprinkle with nuts, as in the photo. The baked goods do not crumble and are easy to cut. Store in the refrigerator in film or foil.

Airy homemade roll on a biscuit base with curd filling

This sponge cake can be rolled even when cold! It's the beauty, not the dough!

To prepare, take:

For the crust:

For filler:

Method for preparing biscuit roll:

As in the first recipe, it is better to start by preparing the cream. It is prepared very simply. Mix cottage cheese with unboiled condensed milk or powdered sugar and sour cream. Blend with a blender. To make the filling tender and homogeneous, use paste-like cottage cheese. If the mixture is runny, add a little soft butter. Stir. Place in the refrigerator. It will harden a little if it spends 10-15 minutes in such conditions.
Make the sponge cake for the roll. Carefully separate the whites from the yolks. Remove about 2/3 of the sugar.
Add a pinch of salt to the egg whites and start beating. Add sugar as the speed increases. Literally a tablespoon at a time. Beat the egg white mixture until it becomes glossy, fluffy and stiff (to medium peaks).
Pour the remaining granulated sugar into the yolks.
Beat for 5-7 minutes. The mass will turn out light and thick, and the sugar will completely dissolve.
Add starch to flour. Add baking powder if desired, but the sponge cake will still be airy due to the separate beating of the whites and yolks. Stir and sift.
Add half of the flour mixture to the yolk mixture.
Stir until smooth and the roll will be fluffy.
Add 1/2 of the whites. Mix gently from bottom to top, as you would when handling biscuit dough.
Add the remaining flour and starch. After mixing, add the protein. Stir the dough. Distribute on a baking sheet (size - 30 by 40 cm). Line a baking sheet with parchment to make it easier to remove the sponge cake without damaging it.
Bake at 200 degrees for 7-10 minutes. Preheat the oven. Do not open the oven door during baking.
The surface of the finished sponge cake will be browned, and when pierced, a wooden stick will be dry.
Remove the sponge cake from the oven and turn it over. Remove the paper. Spread with jam. I had plum, sweet and sour. It needs to be heated in advance so that it saturates the biscuit, then the roll will not be dry. But you can use other impregnation.
Spread with curd filling.
Roll it up. This is quite easy to do even when cold.
You can put the kettle on and try the roll! But it will taste much better when it cools.