Biscuit roll that doesn’t break.
PERFECT BISCUIT ROLL, the perfect recipe with all the secrets to make it at its best
Simple, perfect, tested recipe.
The sponge cake, also known as biscuit dough, is a very simple base preparation and with the right recipe, you can be sure to roll it without breaking.
The biscuit roll that doesn’t break is very simple to prepare, soft, elastic, and delicious, perfect for rolls filled with jams, Nutella, mascarpone cream, custard and cherries and everything that your tastes or imagination suggest.
TRY THESE TOO, WITH DELICIOUS FILLINGS 😊👇👇
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 large eggs (at room temperature)
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 3 tbsps corn oil
- 3 tbsps milk (or water, at room temperature)
- 1 pinch salt
- 1 vanilla essence
- 2 tsps baking powder
Tools
- 2 Bowls bowls
- 1 Bowl large bowl
- 1 Baking Pan baking pan
Steps
Line a 12 x 16 inch baking pan with parchment paper and brush the edges with oil.
Preheat the oven to 392°F and position the rack on the top level, just above the base.
Separate the yolks and whites into 2 different bowls (the yolk bowl should be quite large).
Beat the yolks with 50 g of sugar until they are well beaten, frothy, and creamy, set them aside for a moment.
In another bowl, mix the milk with the oil using a hand whisk to create an emulsion, add the yolks and beat until a homogeneous and frothy mixture is obtained.
At this point, add the sifted flour and baking powder, and mix with the whisk until you get a smooth and homogeneous batter, it should not have lumps, also add the vanilla essence.
Beat the egg whites with the remaining 70 g of sugar until a well-beaten and firm mixture is obtained.
Add the whites a little at a time to the yolk mixture, stirring with a spatula from top to bottom, once the first ones are incorporated, gradually and always a little at a time, add more, until you get a smooth and nice frothy batter.
Take the baking pan and pour in the obtained batter, spreading it evenly with the help of a spatula.
Bake in the preheated oven at 356°F for about 12/15 minutes, the surface should be golden, at this point our biscuit roll is ready.
Remove it from the oven, cover it with a slightly damp cloth, and let it cool completely.
Once the biscuit roll is cold, remove the cloth and place it on a surface, cut the edges with a knife and turn the baking pan over onto the cloth, you can trim the edges by cutting them with a knife; if you want to roll it even more easily, cut it on one side (the shorter one where it will be rolled) with 3 shallow cuts (do not cut through the entire thickness of the dough) about 0.4 inches apart and perpendicular to the entire width (you can skip this step).
Fill as desired and roll the biscuit roll starting from the side where you made the cuts.
The biscuit roll that doesn’t break is perfect for any kind of filling, with this recipe you will be sure to have a soft, elastic dough that doesn’t break 😉 Enjoy your dessert!
Also try this Nutella log, it is uniquely delicious, find the recipe BY CLICKING HERE.
