Soft, light, and versatile: the biscuit is one of the most beloved basic preparations in pastry. Born as a simple and quick dough, it is perfect for being filled and rolled into delicious sweet rolls or cut and used as a base for modern cakes and semifreddos. Thanks to its elastic texture and delicate taste, this dessert lends itself to a thousand interpretations, from classic versions with cream and fresh fruit to more indulgent ones with chocolate and cream. Making it at home is easy and will always allow you to have a base ready to transform into a scenic and irresistible dessert!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.23 oz sugar
- 4 eggs (whole)
- 4.23 oz all-purpose flour
- 2 tsp vegetable oil
- 1 pinch salt
Tools
- 1 Electric Whisk
- 1 Baking Tray
- 1 Silicone Mat
Steps
1-In a large bowl, break the whole eggs and add the sugar, vanilla, and a pinch of salt. Beat with an electric whisk for 7-8 minutes until you get a fluffy, light, and foamy mixture.
2-Add the vegetable oil gradually, continuing to mix gently with a spatula.
3-Sift the flour and then incorporate it little by little into the mixture, mixing from bottom to top to avoid deflating the mixture.
4-Line the baking tray with parchment paper or place a suitable silicone mat and pour the mixture, spreading it evenly with a spatula.
5-Bake in a preheated static oven at 356°F for 12 minutes until the surface is golden, but the biscuit remains soft and elastic.Once out of the oven, cover immediately with a slightly damp clean cloth: this way, the dessert will retain the right moisture and avoid drying out.
After a few minutes, it will be ready to be filled and rolled or used as a base for rolls, modern cakes, and semifreddos.
Tip: Thanks to the vegetable oil, the biscuit remains softer and wetter, ideal for being stored already rolled up or prepared in advance.
Practical tip: When filling, spread the cream in an even layer leaving 0.4 inches free from the edges, so the filling does not come out during rolling. Wrap the roll tightly in plastic wrap and let it rest in the fridge for at least 1 hour before serving, to get compact and perfect slices.
FAQ (Questions and Answers)
What fillings can I use?
Classic with cream and fruit: Fill with custard or chantilly cream and add strawberries, raspberries, or fresh berries. Perfect for a light and scenic dessert.
Indulgent chocolate: Spread a layer of dark chocolate ganache or hazelnut spread; you can enrich with chopped hazelnuts or pistachios.
