Sponge roll is baked from available products that are always in the kitchen. Variability of fillings is also a huge plus. You can cover the pastries with jam or any cream, and you can also put any fresh or canned fruits in the layer.

The only drawback of this dessert is not in it, but in the heads of the hostesses, who have never cooked it - all of a sudden it will not work out. A selection of delicious recipes and a detailed description of the technology will make biscuit rolls a favorite treat in any family and help overcome possible fears.

Simple and fast sponge cake in 5 minutes

This baking is simple in the number of products that make up the dough. No need to cook for a long time and the layer. With her role, fruit jam or thick homemade jam will perfectly cope. Too liquid component should not be taken, because of it, the biscuit can simply become sour. Then you have to eat dessert with a spoon.

What will be needed for sponge cake with jam or jam:

  • 4 eggs;
  • 180 g of powdered sugar;
  • 160 g of flour;
  • 3 g of salt;
  • 5 g of soda slaked with vinegar or lemon juice;
  • 200-250 g of jam (thick jam).

Steps for baking a dessert:

  1. Beat eggs with salt with a mixer. When the mass turns into lush foam, slowly introduce the powder, without stopping the mixer. After manually stir in flour and slaked soda.
  2. Pour the dough onto a greased baking sheet, level. Fast biscuit roll - in 5 minutes in the oven at 200 degrees it will be completely baked.
  3. Remove the hot cake from the mold on a linen towel, grease with jam or jam and roll it. Before serving, you can decorate pastries with powder, almond petals or icing.

With condensed cream

Condensed milk can give a pleasant milky taste to biscuit baked goods. Depending on personal preferences, the milk may simply be condensed or boiled.

For roll with cream of condensed milk you will need:

  • 4 eggs;
  • 180 g of sugar;
  • 160 g of flour;
  • 150 g butter;
  • 200 g of condensed milk;
  • 15-20 ml of brandy;
  • 3 g of vanillin.

How to cook roll:

  1. Beat eggs from the refrigerator into lush foam. Beat with a mixer to continue, gradually introducing sugar. When the volume of sweet egg mass doubles, introduce flour. Only intervene with a spatula, not with a mixer and in one direction.
  2. Line the baking sheet with oiled parchment. Distribute the dough on it evenly, which is then baked in a preheated oven until light golden color.
  3. Roll hot sponge cake with paper roll and leave to cool. It is very convenient to use oiled baking paper for baking sponge cake. With it, he will definitely move away from the form and after preliminary folding does not stick together.
  4. Meanwhile, beat the soft butter with a mixer until white. Further, in order not to over-beat the cream, stir in the condensed milk, cognac and vanilla with a spatula.
  5. Expand the cooled biscuit, remove paper from it, generously grease with cream and fold again. Top it can be coated with chocolate icing and sprinkled with crushed nuts.

With bananas

For those who are afraid that the cake will break during folding, you can recommend starting to learn how to make biscuit rolls with this recipe, which is also beautifully called "Tear of an elephant."

More materials: 5-minute quick sponge roll

For the base - chocolate biscuit cake, you need to prepare:

  • 5 eggs;
  • 300 g of sugar;
  • 300 g flour;
  • 150 ml of water;
  • 75 g of cocoa powder;
  • 7 g of baking powder.

For the internal filling of the roll you will need:

  • 300 ml of milk;
  • 250 g butter;
  • 150 g of boiled condensed milk;
  • 50 g of flour;
  • 30 g of starch;
  • 2 bananas;
  • vanilla and ground nuts to taste.

On top of the pastries, glaze from:

  • 100 g of dark chocolate;
  • 100 ml cream;
  • 30 g of butter.

Bakery products:

  1. Separate squirrels and yolks. The first separately beat with a mixer in the foam, and bring the yolks to white and splendor, along with sugar and water. Connect both masses carefully.
  2. Into the egg mixture introduce mixed bulk components. Bake a rectangular cake from chocolate sponge cake. Fold it hot in half lengthwise with the rolling pin inside and cover with a damp towel. So cake should lay an hour.
  3. Brew milk with flour and starch, then allow to cool to room temperature and beat together with boiled condensed milk and soft butter. Add nuts and vanilla to the cream to taste.
  4. Peel the bananas and cut them so that you can lay out an even row of them. Grease the cake with plenty of cream, put in the middle of the bananas and give the dessert a tear shape. Top with a fondant roll of melted chocolate and cream butter. Decorate to taste. After a couple of hours in the cold, you can feast on the elephant's tear.

With custard

A simple biscuit roll, combined with custard and exotic fruits, turns into a delicious dessert. The highlight of the roll is also in the biscuit test, which is prepared on proteins.

Sponge cake baked from:

  • 6 protein eggs;
  • 200 g of powdered sugar;
  • 2.5 g of citric acid;
  • 2.5 g of salt;
  • 110 g flour;
  • 6 g of baking powder.

The composition of the layer includes:

  • 300 ml of milk;
  • 2 chicken eggs;
  • 160 g of sugar;
  • 80 g of starch;
  • 1 g of vanillin;
  • 140 g of soft curd smashed by a blender;
  • Assorted canned exotic fruits (pineapple, mango, etc.).

We prepare the dessert as follows:

  1. Beat with a mixer the whites first with citric acid, after adding salt, vanilla and small amounts of sweet powder. Hard peaks should come out.
  2. Carefully mix the flour mixed with baking powder with a spatula. Spread the dough over the greased parchment on the baking sheet.
  3. Bake 12-15 minutes. Sprinkle the finished hot biscuit with powder and roll into a not tight roll, which is fixed with a thread in several places.
  4. Cooking custard. Grind half the sugar with starch and eggs. Add the resulting mixture in a thin stream into boiling milk with vanilla and the other half of sugar. Brew until thick and cool completely.
  5. Mix the custard base with a whisk with cottage cheese. Cut the fruit into small cubes.
  6. Soak the warm biscuit cake with a syrup of canned fruit, cover with a layer of cream on which to lay the chopped fruit and roll again.
  7. Dessert before serving soak the night in the cold. As a decoration, you can sprinkle pastries with sweet powder.

Tasty recipe:biscuit cookie

Chocolate sponge roll

The difference between this roll is that it does not need to be minimized beforehand, so the cream and other ingredients should be ready and at hand.

For chocolate honey biscuit you need to take:

  • 3 eggs;
  • 100 g of sugar;
  • 30 g of honey;
  • 50 g of cocoa powder;
  • 120 g of flour;
  • 3 g of soda.

The roll layer will be of cream and cherries:

  • 125 ml of water;
  • 100 g of sugar;
  • 30 g flour;
  • 100 g butter;
  • 200 g of fresh or frozen seedless cherries;
  • 60-75 ml of cherry juice for impregnation of biscuit.

How to cook roll step by step:

  1. Beat eggs, honey and sugar for five minutes at minimum mixer speed. Then add bulk ingredients and mix them with a mixer as well.
  2. Pour the dough and spread it with a spoon on oiled parchment. Bake chocolate cake for 7-12 minutes, depending on the particular oven.
  3. For cream, boil the boiling syrup from water and sugar with flour. When the mixture has cooled, beat it with a mixer along with soft oil.
  4. Lightly soak the finished chocolate sponge cake with cherry juice, spread generously with cream, spread cherries on top and roll the roll. On top of the pastries you can decorate with melted chocolate and several berries of a cherry.

With poppy seeds

How to cook sponge cake with poppy seeds? You can add seeds directly to the dough, or you can prepare a delicious cream of grated poppy and boiled condensed milk, it will turn out very beautifully and unusually gently to taste.

For roll with poppy seeds you need to take:

  • 5 chicken eggs;
  • 250 g of fine sugar;
  • 250 g of flour;
  • 400 g of boiled condensed milk;
  • 100 g butter;
  • 50 g of poppy;
  • 40 g hazelnuts.

Bake as follows:

  1. For a biscuit, beat the yolks with half the prescription amount of sugar and flour. Separate the proteins with the second half of sugar separately in a stable foam. Very carefully combine the protein foam and the dough on the yolks.
  2. From the resulting batter, bake a rectangular cake. The baking temperature should be 200 degrees, and the time will depend on the oven. The main thing is not to dry the biscuit so that it can be curled.
  3. For a cream, simply beat the mixer, condensed milk, grated poppy seeds and chopped hazelnuts with a mixer into a lush homogeneous mass.
  4. Roll the hot cake, and after cooling, gently unfold, smear with cream and return the roll to its original state.

With curd cream

You can cook a biscuit roll at least every day in a new way, combining the most successful dough recipe with a new filling (cream and fruit). One of the creams well combined with biscuit is cottage cheese.

For a simple and inexpensive roll with such filling you need to take:

  • 4 eggs;
  • 100 g of sugar;
  • 160 g of flour;
  • 5 g of baking powder;
  • 3 g of vanilla powder;
  • 200 g of tender non-grained curd;
  • 120 g of condensed milk.

Baking Method:

  1. In the foam of eggs whipped with sugar, carefully so that air bubbles do not burst, introduce vanilla flour and baking powder.
  2. From the obtained biscuit dough on oiled parchment, bake a rectangular cake. Roll it hot with baking paper and cover with a towel.
  3. While the cake will cool down a little, beat the cottage cheese and condensed milk with a mixer into the most delicate curd cream.
  4. Expand the biscuit, coat it with cream and, carefully removing the parchment, roll it back into roll. After an hour in the refrigerator, baking is ready.

Butter cream sponge roll

This roll can be called a classic. Is not a combination of biscuit and butter cream with a subtle alcoholic touch? Of course, if the sweet tooth is under 18 years old to enjoy this baking, alcohol should not be added to the layer.

Ingredient composition of the dough and cream:

  • 4 eggs;
  • 360 g of sugar (half in the dough and half in the cream);
  • 200 g of flour;
  • 200 g butter;
  • 80 ml of water;
  • 15-30 ml of brandy.

The recipe for biscuit dough roll by steps:

  1. Knead biscuit dough from eggs, sugar and flour.The kneading algorithm is the same as in the recipe for roll with condensed milk. Hot rectangular cake biscuit roll roll.
  2. For cream, boil syrup from sugar and water. All sweet crystals should dissolve and the mixture boil.
  3. Beat soft butter with a mixer, pouring cooled syrup over a tablespoon. Add cognac at the end of whipping.
  4. Further, the algorithm of actions is similar to the previous recipes: we unfold the cake, grease it with cream, wrap it up and stand it for several hours in the cold so that the roll is seized.

 

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