10 best biscuit roll recipes that are hard to resist

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Soft cakes and aromatic fillings with chocolate, cream, coconut and condensed milk for all sweet lovers.

1. Sponge cake roll with jam or jam

Ingredients

• 4 eggs;
• a pinch of salt;
• 125 g sugar;
• vanilla sugar - to taste;
• 4 tablespoons of water;
• 125 g flour;
• 2 teaspoons baking powder
• a few tablespoons of jam or preserves.

Preparation

Separate the whites from the yolks. Use a mixer to beat the egg whites and salt until soft foam forms. Add half the sugar and continue whisking until creamy.

Beat the yolks separately for a couple of minutes. Add remaining plain sugar and vanilla sugar. Beat for a few more minutes until the mixture lightens. Pour in room temperature water and stir with a whisk.

Transfer the yolk mass to a container with protein and mix gently. Add flour, sifted with baking powder, until the mixture is smooth.

Place the dough on a parchment-lined baking sheet and flatten. Bake in an oven preheated to 180 ° C for about 12 minutes.

Immediately after this, place the sponge cake on a damp towel and remove the parchment. Use a towel to roll the cake into a roll. Place it seam side down and cool completely.

Then gently unfold the roll. Brush with jam or jam. Roll up again and leave to soak at room temperature for a few hours. Cut the finished roll into pieces.

2. Biscuit roll with chocolate paste

Ingredients

For biscuit:

• 5 eggs;
• 120 g sugar;
• 1 teaspoon honey;
• vanilla essence or vanillin - to taste;
• 100 g flour.

For filling:

• 1 tablespoon sugar
• 250 g of chocolate spread.

Preparation

Separate the egg whites from the yolks. With a mixer, beat the yolks, 90 g sugar, honey and vanilla for about 10 minutes, until the mixture becomes light.

In a separate bowl, beat the whites with the remaining sugar until creamy. Gently add the mass to the yolk. Add the sifted flour and stir gently until smooth.

Line a baking sheet with parchment. Spread the dough over it and place in an oven preheated to 220 ° C for 5-6 minutes. Then immediately place the sponge cake on the table with the parchment side down, sprinkle with 1 spoonful of sugar and cover the top and edges with cling film. Sugar is needed to prevent the film from sticking. Cool the crust completely.

Heat the chocolate paste slightly in the microwave or water bath to soften it. Remove the film and sugar residues from the biscuit and brush with chocolate paste.

Gently roll the cake into a roll, removing the parchment. Refrigerate for 30 minutes or longer. Then take out the roll and cut into pieces.

3. Honey biscuit roll with sour cream

Ingredients

For biscuit:

• 3 eggs;
• 100 g sugar;
• 2 tablespoons of honey;
• 150 g flour;
• 1 teaspoon baking powder.

For filling:

• 200 g sour cream, 20-25% fat;
• 2 tablespoons of powdered sugar.

Preparation

Beat eggs, sugar and honey with a mixer. The mass should increase in volume, become lush and light. Sift flour with baking powder. Pour the flour mixture into the egg mixture in portions and stir until smooth.

Line a baking sheet with parchment, place the dough there and flatten. Bake for 8-10 minutes at 180 ° C. Transfer the biscuit to a damp towel and remove the parchment.

Use a towel to roll the cake into a roll. Place seam side down and cool.

Combine sour cream and icing sugar. Unfold the biscuit, brush with cream and roll again. Put the roll in the refrigerator for 1 hour. Cut the finished baked goods into pieces.

4. Chocolate sponge roll with butter ‑ coconut cream and raspberries

Ingredients

For filling:

• 100 g of white chocolate;
• 1-2 tablespoons of coconut flakes;
• 200 g cream, 33% fat;
• 120 g raspberry puree;
• 1 teaspoon of starch;
• 1 tablespoon sugar
• a handful of fresh or frozen raspberries - optional.

For biscuit:

• 4 eggs;
• a pinch of salt;
• 100 g sugar;
• 80 g flour;
• 20 g cornstarch;
• 20 g cocoa powder;
• 1 teaspoon baking powder
• 40 ml of milk.

Preparation

It is better to make the filling for this recipe in advance, since it cools down for a long time. Combine the chopped chocolate and coconut. Pour in hot cream, beat with a blender or stir until smooth. Cover the container with the cream with foil and refrigerate for 6-8 hours.

Take ready-made raspberry puree or make it yourself by rubbing the berries through a sieve. Place mashed potatoes, starch, and sugar in a small saucepan. Put on medium heat and, stirring constantly, bring to a boil. Boil the mixture for 1 minute. Transfer to a bowl, cover with plastic wrap and refrigerate for several hours.

Use a mixer to beat eggs with salt and sugar until fluffy. Combine flour, starch, cocoa powder and baking powder. Sift the dry mixture into liquid in parts, bring the mass to homogeneity. Pour in hot milk and stir again.

Spread the dough over a parchment-lined baking sheet. Place in an oven preheated to 180 ° C for 12-15 minutes. Transfer the biscuit to a new piece of parchment and remove the old one. Roll the cake together with the parchment and cool.

Whisk the cooled coconut cream with a mixer until firm. Unfold the roll, brush it with raspberry jam. Spread the cream on top and, if desired, the berries. Roll up the roll and refrigerate for 2 hours. Then cut the dessert into pieces.

5. Sponge roll on condensed milk with lemon and cream

Ingredients

For biscuit:

• 2 eggs;
• 380 g of condensed milk;
• vanilla extract to taste;
• ½ teaspoon of baking soda;
• 1-2 teaspoons of lemon juice;
• 150 g flour;
• icing sugar - for dusting.

For filling:

• 2 lemons;
• 220 g sugar;
• 250 g cream, 33% fat.

Preparation

Use a mixer to turn eggs into a lush foam. Add condensed milk and vanilla extract and whisk the mixture well. Quench the baking soda with lemon juice, add to the egg mixture and whisk again. Add the sifted flour and stir until smooth.

Transfer the dough to a parchment-lined baking sheet and flatten. Bake for about 15 minutes at 180 ° C. Sprinkle the powdered sugar on a towel and place the biscuit on top of it. Remove the parchment and roll the cake into a roll. Place seam side down, cover with a towel and leave to cool.

Pour boiling water over the lemons to remove the bitterness. Cut them into random pieces along with the peel and remove the seeds. Use a blender to beat the lemons along with the sugar. Whisk the cream separately until creamy.

Unfold the roll and brush with lemon paste. Spread the whipped cream on top and roll the biscuit again. Put it in the refrigerator for 2 hours and then cut into slices.

6. Chocolate biscuit roll with cream and banana

Ingredients

For biscuit:

• 4 eggs;
• 80 g sugar;
• 2 tablespoons of milk;
• 50 g flour;
• 1 tablespoon of cocoa powder

For filling:

• 200 ml of cream, 33% fat;
• 2 tablespoons of condensed milk:
• 1 tablespoon caster sugar
• 1-2 bananas.

Preparation

Preheat oven to 180 ° C and line a baking sheet with parchment paper. Put a saucepan on the fire, about a quarter full of water. Break the eggs into a large bowl and add sugar to them.

Place the eggs in a steam bath and beat with a mixer on medium speed until the mixture is about body temperature. Remove the eggs from the heat and continue beating them until they turn into a thick foam and adhere to the whisk. Pour warm milk into the eggs and stir until smooth.

Sift flour and cocoa. Stir gently and add dry ingredients to eggs. Pour the dough on a baking sheet, flatten, and then lightly hit the table with the mold so that excess air bubbles come out. Bake the sponge cake in a preheated oven for 12 minutes.

Pour the cold cream and condensed milk into a large bowl, add the icing sugar and beat with a mixer until stiff.

Remove the biscuit from the oven and turn it over onto a clean sheet of parchment and let the cake cool. Remove the parchment on which it was baked from the cooled biscuit. Grease the cake thickly with cream: thicker in the center and thinner at the edges. Place the bananas evenly on top of the cream, gently roll the sponge cake into a roll, wrap it in cling film and refrigerate for 3 hours.

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7. Biscuit roll "Red Velvet"

Ingredients

For biscuit:

• 30 g icing sugar;
• 4 eggs;
• 170 g sugar;
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 50–70 ml of water;
• 90 g flour;
• 25 g cocoa powder;
• ½ teaspoon baking powder;
• ¼ teaspoon of baking soda;
• ⅛ teaspoon of salt.

For filling:

• 230 g cream cheese;
• 80 g butter;
• 120 g icing sugar;
• 1 teaspoon vanilla extract.

Preparation

Preheat oven to 190 ° C, line a baking sheet with parchment and dust a clean, thin cloth towel with powdered sugar.

Separate the whites from the yolks. Beat the whites with a mixer until soft peaks are formed, then gradually add about 90-100 g of sugar to them, continuing to beat. You should have a thick and shiny foam with hard peaks. Beat the yolks with a mixer with the remaining sugar and vanilla extract for 5-6 minutes.

Dilute the dye in a little water. Combine flour, cocoa, baking powder, baking soda, and salt. Mixing thoroughly, add the dye-water and the dry mixture to the proteins in portions. Gently whisk the whipped egg whites into the dough.

Pour the mixture into the prepared dish and bake in the preheated oven for 12-15 minutes. Turn the finished biscuit on a towel with powdered sugar, remove the paper from it and roll it into a roll. Leave the sponge cake to cool on the wire rack in this position.

Whisk the cheese with softened butter, powdered sugar and vanilla extract until smooth. Unfold the cooled biscuit, grease it with cream, twist, wrap with parchment paper and cling film and refrigerate for at least 1 hour.

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8. Chocolate-coffee sponge roll

Ingredients

For biscuit:

• 1 teaspoon butter
• 65 g flour;
• 30 g cocoa powder + 1 tablespoon for dusting;
• 1 teaspoon baking powder
• ½ teaspoon salt;
• 4 eggs;
• 135 g sugar;
• 1 teaspoon of instant coffee;
• 2 teaspoons of vegetable oil.

For filling:

• 150 g dark chocolate;
• 360 ml of cream, 33% fat.

For decoration:

• 90 g dark chocolate;
• 40 ml of cream, 33% fat.

Preparation

Preheat oven to 180 ° C. Line a baking sheet with greased parchment paper. Combine flour with cocoa, baking powder and salt.

In a large bowl, beat the eggs and sugar into a thick light foam with a mixer. Add coffee and butter and whisk again. Gradually add the flour mixture to the eggs, stirring the mixture well each time.

Pour the dough into the prepared mold and smooth with a spatula. Bake the sponge cake in a preheated oven for 12 minutes. Sprinkle a clean sheet of parchment with cocoa powder, turn the finished biscuit onto it and remove the paper on which it was baked. Roll the hot cake into a roll and let cool completely.

Break the chocolate into small pieces and pour 120 ml of boiling cream over it. Stir the resulting ganache well until the chocolate is completely dissolved and cool slightly. Whip 240 ml of cold cream into a dense foam, gradually add the cooled chocolate to them, mix well. Unfold the cake, grease with cream, roll into a roll and refrigerate for at least 1 hour.

Before serving, break 60 g of chocolate into small pieces, cover with hot cream and stir thoroughly. Pour the icing over the roll, refrigerate for another 10-15 minutes and garnish with the remaining grated chocolate.

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9. Sponge cake roll with dried apricots and lemon

Ingredients

For biscuit:

• 4 eggs;
• 1 pinch of salt;
• 120 g sugar;
• 120 g flour.

For filling:

• 1 lemon;
• 100 g dried apricots;
• 170 g sugar.

Preparation

Line a baking sheet with parchment paper. Preheat the oven to 200 ° C. Separate the whites from the yolks. Whisk the whites into a light foam with a pinch of salt. Without stopping whisking, add 1 tablespoon of sugar to the whites at intervals of about 30 seconds. The result should be a dense and shiny mass with peaks.

Whisk the whites with the yolks well. Stir in the sifted flour in portions into the egg mixture. Put the dough in a prepared mold, smooth with a spatula and bake in a preheated oven for 10-12 minutes. Cover the finished biscuit with a clean cloth towel and cool.

Pour boiling water over lemon and dried apricots for 5-7 minutes, rinse and dry. Cut off the ends of the lemon, divide it into several pieces, and remove the seeds. Pass the lemon and dried apricots through a fine grinder or grind with a blender. Add sugar to the fruit and mix well.

Flip the biscuit onto a clean piece of parchment, remove the paper it was baked on. Spread the filling over the sponge cake, roll it into a roll and refrigerate for at least an hour.

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10. Biscuit roll with boiled condensed milk

Ingredients

• 5 large eggs;
• ½ teaspoon salt;
• 150 g sugar;
• 1 teaspoon vanilla extract
• 100 g flour;
• 2 teaspoons baking powder
• 250 g of boiled condensed milk;
• 100 g butter;
• 2 tablespoons of powdered sugar.

Preparation

Preheat oven to 190 ° C, line baking sheet with parchment paper. Separate the whites from the yolks. Whisk the whites with salt until stiff peaks. Beat the yolks with sugar and vanilla extract until light, fluffy.

Sift flour with baking powder. Gradually add the dry mixture to the yolks and mix everything thoroughly. Using folding movements, fold the whipped egg whites into the dough. Pour the dough onto a baking sheet, flatten and place in a preheated oven for 10-12 minutes.

Let the finished biscuit cool for 5 minutes, then turn it over onto a clean cloth towel, remove the paper and roll it into a roll. Leave the sponge cake in this position until it cools completely. Whisk the boiled condensed milk until smooth with softened butter. Unroll the cooled biscuit, brush with cream, roll again and sprinkle with powdered sugar.

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