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Sponge cake for roll. Step-by-step recipe for making sponge roll with photo

Calories: Not specified
Cooking time: Not indicated

Sometimes it happens that you can’t find anything in the kitchen for a cup of tea, and you don’t always feel like going out to the store. How to proceed? There is an exit. Prepare or sponge roll, simple and quick for 3 eggs. There will always be products for him, so there shouldn’t be any problems. It is prepared very quickly and easily.

Required Products:

- chicken eggs – 3 pcs.,
- sugar – 150 g,
- wheat flour – 130 g,
- vanilla sugar – 10 g,
- jam or marmalade – 150-200 g,
- powdered sugar.

How to cook with photos step by step

1. In a bowl, combine chicken eggs, sugar and vanilla sugar. Tip: for a simple sponge cake there is no need to separate the whites from the yolks and beat them separately. However, if you wish, you can cook it this way.

2. Beat the mixture with a mixer until fluffy, about 5-7 minutes. The longer the egg mass is beaten, the fluffier the sponge cake for the roll will be. But only without fanaticism! Tip: for biscuit dough it is better to use fine crystalline sugar.

3. Sift wheat flour (highest grade) into the resulting mass and beat a little more with a mixer so that no flour lumps remain.

4. Cover a baking sheet with parchment. Pour out the dough and smooth it out, forming a rectangle 5-7 mm thick. Bake the sponge cake in a preheated oven at 1800C for about 7-10 minutes. Check readiness with a wooden stick.

5. Wet a clean kitchen towel with water and place it on the table. Remove the finished hot cake (along with baking paper) from the baking sheet onto a wet towel.

6. Roll into a roll along with parchment paper, wrapping it in a towel. Leave for 5-10 minutes.

7. Unfold and carefully peel away from the parchment. Spread the surface of the sponge cake with your favorite jam or marmalade. Tip: It is important that the filling is thick.

8. Roll again and leave to cool completely.

9. Trim off any uneven edges of the sponge roll. Dust with powdered sugar and decorate as desired. A simple sponge roll for three eggs is ready. You can drink tea.

Bon appetit!
Or you can bake

Sometimes it happens that guests come very unexpectedly, but there are no treats in the house. Such simple and tasty recipes come to the aid of such situations.

We present to you 6 delicious recipes for the fastest tea rolls!

The tea party will be a great success, we promise you! 🙂

1. Roll with jam

Ingredients:

2 eggs
1 tbsp. Sahara
1 tbsp. yogurt
vanillin
1 tsp soda
1.5 tbsp. flour
jam for lubrication.

Process: Turn on the oven, both heaters, at 300 degrees, let it heat up. Beat eggs with sugar and vanilla, add yogurt, stirring soda in it first, then add flour. The dough turns out liquid and flowing. Cover a baking sheet with paper or greased tracing paper and pour out the dough, tilting the baking sheet, spreading it over the entire baking sheet. Place the baking sheet in the oven, in the middle, and bake for 7-8 minutes, until pink. Remove and turn the pink side over onto a damp cloth. Quickly coat with jam and roll up using a cloth. Let cool slightly. Remove the fabric and sprinkle the roll with powder.

2. Condensed milk roll

Ingredients:

1 can of condensed milk
1 egg
1 cup flour
0.5 tsp soda

Process: Mix all ingredients. Pour the dough onto a rectangular baking tray lined with baking paper. Bake for 5-7 minutes in a preheated oven. Filling - any cream, jam, chocolate-nut butter.

3. Nut-apple roll

Ingredients:

For the test:

4 eggs
4 tablespoons flour
4 tablespoons sugar
0.5 teaspoon baking powder

For filling:

4 apples
2 tablespoons sugar
vanillin
100 g of any nuts

Process: Grate the apples on a coarse grater, add sugar, vanillin, crushed nuts. Place on a baking tray lined with baking paper and smooth out.
Beat the whites with a pinch of salt until stiff.
Beat the yolks for 1-2 minutes, add sugar and beat for another 1-2 minutes. Gradually stir in flour and baking powder. Then gently whipped whites.
Place the dough on a baking sheet on top of the apple-nut mixture and smooth it out.
Bake for 15 minutes at 180 degrees.
Then carefully turn the baking sheet with the finished biscuit onto a clean towel on the table, with the filling facing up. Quickly remove the baking paper and roll it into a roll using a towel. Cool.

4. Powdered milk roll

Ingredients:

5 tbsp. Sahara
5 tbsp. flour
5 tbsp. milk powder
3 eggs
1/3 tsp. soda (quench with vinegar)
a pinch of salt

Process: Turn on the oven, temperature 220 degrees. Immediately place a greased baking sheet in it - it should be hot. Knead the biscuit dough. Beat eggs with sugar, gradually add sifted flour, milk powder, salt and slaked soda. Pour the dough onto a baking sheet and bake for exactly 5 minutes. Remove from the oven, immediately spread with any marmalade, jam or preserves and roll while it is hot. Let cool completely and sprinkle with powdered sugar.

5. Roll for tea with jam

Ingredients:

55 g flour
55 g sugar
a pinch of salt
2 tsp. baking powder
2 eggs
5 tbsp. l. jam
powdered sugar

Process: First you need to mix the first four ingredients, then add two eggs and thoroughly beat everything into a homogeneous mass. Prepare a baking tray, put baking paper on it and grease it with sunflower or butter. Spread the dough evenly on it and bake in an oven preheated to 180 degrees. Bake for just 6 minutes until the top of the cake is golden brown. While baking the cake, place a metal saucepan on the fire, pour the jam into it and heat it slightly. By the way, any jam can be used, but strawberry is especially suitable. But this is a matter of everyone's taste. So, remove the jam from the heat and take the cake out of the oven. Remove the paper and grease one side with warm jam, wrap it in a roll and sprinkle generously with powdered sugar. Let it cool and you can brew tea!

6. Roll of cookies and curd mass

Ingredients:

3 packs of regular Yubileiny type cookies (30 cookies),
1 pack of curd mass
2 glasses of milk,
1 chocolate bar or homemade glaze (faster with chocolate).

Process: Place the first layer of cookies on a clean plastic bag. Before doing this, dip the cookies in hot milk.
One layer is 15 cookies.
Top with half the curd mass, then another layer of cookies and more cottage cheese. We take the bag from both sides and roll the whole thing into a roll. The cookies will soften and should not break. But even if it breaks, it’s okay, pour melted chocolate on top of the roll with the addition of a small amount of milk. Alternatively, you can decorate the roll with chocolate pieces. We put the roll in the refrigerator and eat it after 3-4 hours.

Sponge roll is a very simple and beautiful version of a homemade dessert, which is simply irreplaceable for friendly tea parties. It is very easy to prepare for the arrival of guests, spending literally half an hour of baking time.

The basis of the roll is a sponge cake, which is prepared in a matter of minutes. The dough recipe is always almost the same. It includes flour, eggs and sugar. If desired, you can add a little milk and various flavorings. It is also easy to give the dough a chocolate or coffee flavor. To do this, just use cocoa or ground coffee.

The cake roll is formed immediately after cooking so that the dough does not have time to cool. Then he needs to be allowed to fix the shape. To do this, just cover the roll with a towel and leave for 10-15 minutes. After such preparation, you can safely unwrap it and add the filling inside.

The filling can be simple, for example, jam, marmalade or condensed milk. For a more complex dessert, you can prepare custard, curd, butter and any other cream at the discretion of the cook. Fresh or canned fruits are also placed inside the roll.

The sponge roll itself looks very presentable, but you can further decorate it with powdered sugar, whipped cream, melted chocolate or poppy seeds. Before serving, the dessert must be refrigerated for at least 1 hour.

Secrets to making the perfect sponge roll

Sponge roll is a delicious and delicate dessert for tea that looks great on the table. The simplest recipe takes no more than 20 minutes and requires a small amount of available products. How to make sponge roll at home, the following secrets of experienced confectioners will tell you:

Secret No. 1. Jam or jam for the roll should not be too liquid. It is best to choose a medium-thick filling.

Secret No. 2. To make the roll fluffy, the eggs must be beaten for at least 5 minutes.

Secret No. 3. The crust for the roll should not be thick or very thin. The optimal thickness is 2 cm.

Secret No. 4. It is better to regulate the cooking time of the cake yourself. It is important that it is only slightly browned.

Secret No. 5. You need to roll the cake while it is still hot, otherwise it will dry out and break.

Secret No. 6. To prevent the cake from being overdried and to roll well, before making the roll, you can soak it in liqueur, butter or plain boiled water.

Secret No. 7. You cannot use too much impregnation - the dough may become soggy.

A very quick, simple and at the same time unusual dessert. You can safely treat your guests or your household to this roll. Any jam will do, but not too thin or thick. Sour cream, on the contrary, is better to take thicker and thicker.

Ingredients:

Eggs – 3 pcs.;
Baking powder – 1 tsp;
Sour cream – 1 glass;
Flour – 1 glass;
Jam – ½ cup;
Sugar – ½ cup;
Powdered sugar – 2 tbsp. l.

Cooking method:

Mix the eggs with sugar and beat well until a fluffy and thick foam forms.
Add flour sifted with baking powder to the egg mixture.
Mix the dough well and pour it into a rectangular baking dish greased with butter.
Bake in an oven preheated to 200 degrees until the crust is browned.
Cover the finished cake with baking paper, remove the edges from the baking sheet and roll into a roll.
Cover the roll with a towel and leave for 10 minutes.
Unroll the roll, remove the paper and spread sour cream over the entire surface.
Spread an even layer of jam on top of the sour cream and roll the roll again.
Place the dish in the refrigerator for 1 hour, then sprinkle with powder.

Interesting from the network

You simply cannot find a simpler homemade roll recipe. From a minimum of ingredients you get a delicious and aromatic dessert that is many times better than store-bought. If the cake turns out to be a little dry, you can soak it in water and a small amount of jam.

Ingredients:

Eggs – 4 pcs.;
Sugar – 200 g;
Flour – 200 g;
Jam.

Cooking method:

Beat eggs with sugar with a mixer, add flour and knead the dough.
Line a baking sheet with parchment and grease with oil.
Pour the dough onto a baking sheet and bake for 25 minutes at 180 degrees.
Grease a piece of parchment the size of the cake with vegetable oil.
Carefully invert the cake onto the prepared sheet.
Remove the top layer of paper and brush the cake with jam.
Roll up the roll, while separating the cake from the paper.

To prepare such a roll, you will have to tinker a little, but this lush, tender and very tasty dessert will definitely justify the time spent. Bananas need to be ripe and, preferably, even. It is not necessary to use cocoa.

Ingredients:

Milk – 1 ¼ cups;
Sugar – 1 ¼ cups;
Butter – 100 g;
Bananas – 2 pcs.;
Starch – 40 g;
Soda – 1 tsp;
Flour – 100 g;
Eggs – 4 pcs.;
Cocoa – 1 ½ tbsp. l.;
Salt – ¼ tsp;
Vanillin.

Cooking method:

Mix the following ingredients in a saucepan: 1 egg, a glass of milk, one tablespoon each of flour and cocoa, half a glass of sugar and a little vanilla.
Mix the contents of the saucepan well and put on fire.
Bring the cream to a thick consistency, stirring vigorously.
Remove the pan from the heat and cool.
Add 50 g of butter at room temperature to the cream, beat.
Place the remaining milk and butter in a saucepan and heat well.
Beat 3 eggs and the rest of the sugar with a mixer for 10 minutes.
Sift flour along with starch, soda, salt and cocoa.
Add the resulting mixture to the bowl with the eggs and mix thoroughly.
Pour hot milk and butter into a common bowl and mix again.
Place the dough on a baking sheet lined with oiled parchment.
Cook the cake at 190 degrees for 15 minutes.
Roll the cake into a roll along with the paper and then cool.
Unroll the roll, remove the paper, grease the cake with cream.
Place the bananas on top of the cream so that they are in the middle of the roll.
Roll the cake again and place in the refrigerator for 1 hour.

A delicate dessert that just melts in your mouth. In this case, you can use different fruits each time, thereby getting a new tasty dish. Brandy can be replaced with liqueur or rum, and juice from those same canned fruits can be used as syrup.

Ingredients:

Eggs – 4 pcs.;
Sugar – 2/3 cup;
Flour – 4 tbsp. l.;
Brandy – 3 tbsp. l.;
Cottage cheese – 200 g;
Starch – 1 tbsp. l.;
Fruit syrup – ½ cup;
Canned fruits – 1 can;
Whipped cream.

Cooking method:

Beat the eggs and half the specified amount of sugar into a fluffy white foam.
Add flour to the eggs, stir until smooth.
Place baking paper on a baking sheet and grease with oil.
Pour the dough over the paper, bake for 10 minutes at 200 degrees.
Roll up the cake without removing the paper.
Pour the syrup into a saucepan, add the remaining sugar and heat.
Mix starch and brandy, pour into the same saucepan, and bring to a boil.
Grind half the fruit and mix with the resulting sugar-liqueur mixture.
Add cottage cheese and beat thoroughly.
Unroll the roll, remove the paper and lay out the filling, leaving a little space at the edges.
Place the roll in the refrigerator for 1 hour, then decorate with the remaining fruit and cream.

Now you know how to prepare a sponge roll according to a recipe with a photo. Bon appetit!

Delicate roll “Cloud” - a miracle dessert in half an hour

This roll turns out so tender, airy, and beautiful that it really resembles a light cloud. The roll is prepared simply and quite quickly, especially if you plan the time and stages of its preparation correctly. The basis of the roll is a light sponge cake, and the filling will be made from whipped cream with different fillings, sour cream or cottage cheese - whichever you like best.

Ingredients

For the biscuit:

Eggs - 4 pcs.

Flour - 90 g

Potato starch - 30 g

Sugar - 120 g

Butter - 100 g

Vanilla sugar - 1 sachet

Baking powder - 0.5 teaspoon or soda on the tip of a knife (1/4 teaspoon. Quench the soda with lemon juice or vinegar)

Preparing the biscuit:

1.Beat sugar with butter and vanilla sugar. Continuing to beat, add eggs one at a time. Add flour, starch, baking powder to the fluffy egg mass and mix gently until smooth.

2.Now it’s time to turn on the oven and prepare a rectangular pan (baking tray): line it with baking paper and grease it with butter. Pour in the biscuit batter and gently smooth it out with a spatula. Bake for 15 minutes at 180 degrees. We do not open the oven, making sure that the biscuit does not burn. It should just brown a little.

3. Remove the biscuit from the oven, turn it over onto parchment paper or a towel (you can lightly sprinkle it with powdered sugar). The paper on which the biscuit was baked ends up on top. We carefully remove it. Roll the biscuit into a roll using paper or a towel and leave it to cool in this form.

4. While the biscuit is baking and cooling, prepare the cream (recipes are described below)

5. Carefully unroll the cooled biscuit, grease it with filling, roll it back into a roll and put it in the refrigerator.

Filling (Different options)

1st option(simplest)

Ready-made whipped cream in a can

Distribute the cream evenly over the inside of the sponge cake.

2nd option(more difficult)

Whipped cream with honey and gelatin(my favourite!)

Fresh heavy cream (33-38%) - 250 g

Honey - 3 tbsp. spoons (or 3 tablespoons of sugar)

Milk - 3 -4 tbsp. spoons

Instant gelatin - 5 g (1 teaspoon)

Whip the cream with honey until very fluffy white mass. Heat the milk well (do not boil) and dissolve the gelatin in it. Let cool, stirring all the time. Then carefully add the cooled gelatin solution into the whipped cream, mix carefully and place in the refrigerator. We don’t wait for the cream to set, just let it cool a little.

3rd option

Sour cream

Sour cream – 300 g

Sugar - 2 tbsp. spoons (or to taste)

Beat sour cream and sugar well and cool slightly. If the sour cream is not very rich, use a sour cream thickener according to the recipe on the package.

4th option

Curd cream

Cottage cheese – 300 g

Sugar or honey - 3 tbsp. spoons or to taste

Beat cottage cheese with sugar. If the mixture turns out to be too liquid (depending on the cottage cheese), then add, without stopping whisking, 5-10 g (1-2 teaspoons) of instant gelatin, dissolved in 3-4 tbsp. tablespoons of hot milk or water (gelatin must be cooled before adding to the cottage cheese).

Roll decoration:

Before serving, decorate the roll with powdered sugar, remaining whipped cream, fruits, candied fruits, nuts (optional).

Examples of decorating sponge rolls in the photo at the end of the article

Serve and enjoy the resulting delicious dessert.

Of course, despite the simplicity of the recipe, you will need some skill and patience, but the result is worth it. In addition, having gone through all the stages of preparing a biscuit roll with cream, no problems should arise in the future: everything will turn out quickly and simply.

Advice:

You can experiment and get creative with the filling. This can be any cream, not just those described in the recipe. For example, custard, made from butter with condensed milk. Use ready-made products for the filling and then preparing the roll will become even simpler and faster. It can be jam, Nutella, boiled condensed milk, etc...

You can add fruits, berries, raisins and other dried fruits, candied fruits, jam to any filling for beauty and taste...

DO NOT be afraid to experiment. Remember: Everyone can cook!

Whole strawberries added to the cream

In this roll, various fruits cut into pieces are added to the cream.

Roll filling of two layers - jam and whipped cream

An original idea - a whole banana is inserted into the roll

A little jam or syrup added to the cream will change its color

Bon appetit!

Biscuit roll! Oh, how delicious and beautiful it is! I love rolls, especially dark chocolate rolls with white cream. An assortment of such rolls is presented on the shelves of supermarkets, grocery stores, stalls and markets. But it’s easy to buy, but baking a sponge roll at home is much more interesting!

An important advantage of homemade sponge roll is that it cooks quickly. The sponge cake for the roll takes only 15-20 minutes to bake, and it only takes a couple of seconds to coat it with jam or cream - and now you have a cool homemade cake ready for tea. Another plus: the roll always looks impressive. Even the simplest one. Only because he rolls!

At first, the sponge cake for the roll sometimes cracked or did not want to roll up - but we became friends with it! It turned out that this matter has its own nuances and little secrets, which I will share with you.

So, let's reveal the secrets of the roll! And we will bake so many interesting things to the surprise and delight of your family!

Attention! Some time after writing this recipe, I found an even better recipe for sponge roll - with the addition of honey and soda. It rolls up much easier, I recommend trying it!

We can come up with so many chic, delicious options - for every taste! Rolls come with cream and jam; light and chocolate; spotted, striped and flowered!.. The scope for culinary design is huge! So the website announces Roll Week. And we'll start with a basic recipe for sponge dough for rolls.

Ingredients:

3 eggs;
150 g sugar;
100 g flour.

I started adding another spoonful of starch to the flour - it gives the biscuits a special fluffiness and softness.
When you measure with a glass - a glass of 200 g, 130 g of flour or 200 g of sugar is placed in it, if flush with the edges, but we do not need a full glass of flour, but a little more than 3/4. You need 3/4 cup of sugar.

How to prepare biscuit dough for roll:

Add sugar to eggs at room temperature (contrary to popular belief, they beat better than chilled ones) and start beating with a mixer.

First at first speed, the lowest. After about half a minute, we switch to second speed, and so on, gradually increasing the speed. My mixer has 5 speeds, so in 2 minutes I reached the 5th speed and beat for another 2 minutes at the highest speed. But, of course, you should not adhere to this regime strictly - the main thing is to beat, moving from low to high speed, until you obtain a fluffy light mass, on which, when whipping, traces of the mixer whisks remain.

Be sure to sift the flour through a colander or sieve! For a biscuit it should be airy.

Mix the whipped mixture with flour very carefully, using a spoon from bottom to top, so that it does not settle.

The biscuit dough for the roll is ready.

Preheat the oven to 200C, grease a sheet of confectionery parchment with oil, line a baking sheet with it and pour out the dough. Spread the biscuit dough evenly with a spoon.

Bake at 180 - 200C for 15-20 minutes - until golden brown and a dry wooden stick. Make sure that the bottom does not dry out while the top is baked.

The sponge cake for the roll is ready. We take out the baking sheet - be careful, it is hot - and, turning the cake over onto another sheet of oiled parchment, carefully remove the paper from its bottom.

I just couldn’t understand: why does the roll work out perfectly one time, but the next time it cracks and breaks? It turned out that you just need to know some little tricks! I always believed that the roll should be rolled up together with the paper and waited until it cools down. But it turns out we can do better.

To prevent the cake from cracking when folding:

1. Bake at 180-200C so that the bottom does not burn while the top is baked.

2. I turn the hot cake onto a second sheet of confectionery parchment, also greased with vegetable oil, and carefully remove the first sheet from the bottom of the cake.

3. It turns out that there is no need to roll up the roll along with the paper and wait... You just need to SOAK it! This is the main nuance and condition for success. Syrup, tea, coffee, depending on what kind of roll you have. The soaked cake becomes soft and can be rolled easily! Just be careful not to soak it too much, as the fresh sponge may become soggy.

4. And finally, it is more logical and convenient to roll the roll, so that the top side is on the inside and the bottom on the outside. That is, we spread cream or jam on the upper side.

To make the roll look neater, roll it up, trim the edges with a sharp knife... and eat it or treat your impatient household members!

The recipe for biscuit dough for rolls is universal - you can use it to make whatever kind of roll you want. What are they?.. To be continued! 🙂