The cream roll (or the rolled biscuit, also known as swiss roll) is a tasty dessert that everyone, both adults and children, enjoy.
It is possible to decorate the roll using cigarette paste, alternating colors and patterns.
You can use a variety of fillings ranging from classic jam to custard, or with whipped cream or Nutella.
Here are some filling cream recipes for you:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- cup granulated sugar
- cup all-purpose flour
- 4 whole eggs
- to taste vanilla
Tools
- 1 Electric whisk
- 1 Baking tray
- Parchment paper
Roll Dough Preparation
There are two ways to prepare the roll:
Start by sifting the flour.
To prepare the roll in the simplest way, I recommend putting the eggs with the sugar in a stand mixer with the whisk or in a bowl (to use the electric whisks) and start whipping.
When we have obtained a white and frothy mixture, begin incorporating the flour strictly by hand with a spatula, with movements from bottom to top.
Once the flour is finished, our roll mixture is ready.
Gently pour it into the silicone mold (specific) or onto parchment paper placed on the baking tray.
Gently spread it to even out the thickness.
Sift the flour.
Separate the yolks from the whites and whip them separately with half the sugar.
Whip the yolks with half of the sugar too.
Begin to incorporate alternating the flour and whipped egg whites into the yolk and sugar mixture.
Once the flour is finished, our roll mixture is ready.
Gently pour it into the silicone mold (specific) or onto parchment paper placed on the baking tray.
Gently spread it to even out the thickness.Bake the roll in a preheated oven at 320°F for about 12/15 minutes.
Once baked, you can slightly roll it onto itself and wait for it to cool.
Or you can wait for it to be cold.
Gently detach it from the parchment paper.
Before filling it, wet it with a cake syrup or a little milk, and it will become very soft and it will be possible to roll it.
Fill it with custard and roll it up well wrapped in parchment paper.
Place the cream roll in the fridge for at least a couple of hours; this way, it will be ready to be sliced.
The roll filled with custard keeps for a few days in the refrigerator.
