Roll with Paradise Cream is a very creamy, soft, and delicately flavored dessert. A fresh, delicious, and very easy-to-make sweet treat that will enchant everyone: adults and children.
An ideal dessert for any occasion and event. You can also cut it into slices and serve it well chilled for a delicious home buffet.
A very soft sponge cake base, similar to a Swiss roll, but thinner, perfect for holding a creamy filling and creating a swirl of absolute goodness.
My sponge cake is very simple and is made and baked in 10 minutes; the roll cake requires only a few ingredients, doesn’t need yeast, and doesn’t need to be soaked before filling because the paradise cream softens it.
The filling consists of cream, which is simply whipped with the beaters, and condensed milk, which can easily be replaced with powdered sugar.
We can cut it into slices and serve it well chilled for a delicious home buffet or a party with friends. It’s also a great idea for a snack for children.
Let’s see right away how to make it at home!
So, here is the recipe for you, complete with step-by-step explanations and photos!
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 376.91 (Kcal)
- Carbohydrates 31.35 (g) of which sugars 25.47 (g)
- Proteins 6.46 (g)
- Fat 25.96 (g) of which saturated 3.21 (g)of which unsaturated 8.25 (g)
- Fibers 0.08 (g)
- Sodium 64.13 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Roll with Paradise Cream
- 4 eggs (medium at room temperature)
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup potato starch
- 1/4 cup vegetable oil
- 1 1/4 cup whipping cream
- 1/2 cup condensed milk (or 70 grams powdered sugar)
- to taste powdered sugar (for dusting)
Tools
- Baking Dishes
- Parchment Paper
- Electric Beaters
- Food Scale
Steps for Roll with Paradise Cream
First, let’s prepare the biscuit base.
The first rule is the eggs, which must be at room temperature.
Then separate the yolks from the whites.
Whip the egg whites to stiff peaks with the addition of sugar.
When the egg whites are well whipped, you can add the yolks, one at a time, to give the mixture time to incorporate them perfectly.
Add the last yolk and continue working with the beaters until it is well whipped.
Yolks over the whipped egg whites.
It’s time to start adding the dry ingredients, namely all-purpose flour and potato starch.
Both of these ingredients will need to be sifted to avoid the formation of lumps that would ruin the dessert.
Continue working with the beaters to incorporate them perfectly.
Now add the vegetable oil in a thin stream to incorporate it perfectly.
Continue working with the electric beaters.
Now the mixture is ready, so just pour it onto a baking dish, previously lined with parchment paper.
Use a spatula to level it so that you have a nice even roll.
Then put it in a preheated static oven at 392°F (200°C) for about 10 minutes or until golden.
The surface of the dessert should turn just golden, and you should never open the oven, keeping its moisture inside.
Take the sponge cake out of the oven, remove it from the pan immediately, and place it with all the parchment paper on a towel upside down.
Begin to peel the sponge cake from the parchment paper carefully so as not to break it.
Place it on clean parchment paper, and the golden part should be visible from the top.
Pour fresh whipping cream into a bowl and start working with the beaters at high speed.
When the cream starts to whip, add the condensed milk in a thin stream.
Continue working until you have a well-whipped and firm cream.
(If you don’t want to use condensed milk, replace it with 70 grams of powdered sugar).
Now you can fill it!
On the now well-cooled sponge cake, you can pour the cream, which you should level with a spatula to form an even layer.
Leave some space from the edge to prevent the filling from overflowing.
(The golden part should remain inside so that when you roll it, you have the light part exposed).
Roll up the sponge cake starting from the part close to you.
You need to be gentle, so as not to break the cake, but try to keep the roll tight so that a perfect swirl is obtained when cut.
Place the roll on a sheet of plastic wrap and cover it.
Then let it rest in the refrigerator for 2 hours.
Retrieve the roll, remove the ends, and serve.
Sprinkle your paradise roll with plenty of powdered sugar before serving.
Enjoy your meal.
Tips
If you need to enjoy the paradise roll without lactose, you can use vegetable cream and omit the condensed milk for the cream.
You can enrich the filling with fresh fruit like strawberries, raspberries, peaches, etc.
You can prepare the sponge cake with rice flour, thus making the paradise roll gluten-free.
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