Delicious baked rolls. Roll with jam. with pink soufflé

Recipes for quick tea rolls. Every housewife always has in her piggy bank some quick, quick recipes that have helped them out more than once.

Sponge roll

Ingredients:

4 eggs;
100 g sugar;
1 tsp baking powder;
150 g flour.

Preparation:

Beat eggs with sugar, add baking powder and flour and beat (I beat with a blender). Line a baking tray with baking paper, grease the vegetable oil. oil, pour out the dough 3-5 mm thick and bake in an oven preheated to 180* for 15 minutes. Take a kitchen towel, wet it with water and spread it on the table. Turn the finished biscuit over onto a towel, remove the baking paper and carefully roll it tightly together with a damp towel. Let cool.

Cream:

3 tbsp. full fat sour cream;
100 g cottage cheese;
100 g sugar;
2 tbsp. steamed lingonberries (others are also possible).

Beat everything in a blender. Carefully unwind the towel with the roll, grease the sponge cake with cream and twist it back without the towel. Decorate the finished roll with the remaining cream and finely grated chocolate. Let it brew.

Quick roll with condensed milk

Ingredients for the dough:

condensed milk - 1 can;
chicken egg - 2 pcs;
salt - a pinch;
soda - 1/2 tsp;
lemon - to extinguish soda;
flour - 1 tbsp;
sunflower oil - for lubrication.

Filling:

curd with dried apricots - 200-300 g.

Preparation:

I poured condensed milk into a bowl, added eggs, and whisked everything together. I squeezed the juice out of half a lemon and doused the soda with it, pouring the resulting liquid into a bowl. Adding a pinch of salt, I gradually poured in the flour and mixed everything until the batter had a homogeneous consistency. I poured the finished dough onto a baking sheet lined and greased with sunflower oil, helping it spread evenly. Place the baking sheet in a preheated oven at 150 degrees. for 20-25 minutes.

When the dough had risen slightly and browned, I took it out of the oven and brushed it with curd mixture with dried apricots, which I bought at the store. This is where I would first grease the dough with something alcoholic before greasing it with cottage cheese. Carefully rolled the dough into a roll, trying not to allow cracks to appear on the sides. But the dough turned out, as it seemed to me, too fluffy. In any case, everything rolled up nicely into a nice-looking roll. I cut the rolled roll into portions and placed it on a plate.

Sponge roll with raspberries

Ingredients:

4 raw chicken eggs;
350 g granulated sugar;
130 g flour;
2 tablespoons milk;
2 tablespoons cocoa;
250 g butter;
300 g fresh raspberries;
150 g raspberry jam;
chocolate covered seeds for decoration.

Preparation:

Mix chicken eggs with sugar (270 g) using a hand whisk or mixer in a small saucepan.
We place this vessel in a water bath and intensively mix the egg mass until it increases by 2-3 times. It is important not to overheat the dough, it should lighten and increase on the lowest heat.

At this time, the oven is already warming up. Remove the pan from the stove and continue to beat the mixture to room temperature. When it has cooled, we begin to introduce flour, adding it one tablespoon at a time.
Carefully pour the dough onto a baking sheet lined with parchment. Bake the sponge cake for about fifteen minutes, until the top is slightly browned. At this time, make the cream.

Beat 200 g of butter at room temperature with the remaining sugar. Then add washed and dried raspberries to them and mix the cream to the desired consistency. Roll the finished sponge cake together with parchment and leave to cool slightly. Then unroll it, remove the paper and grease with liquid raspberry jam. This will be our impregnation. After this, spread the cream on the soaked dough and roll it up.

Melt the remaining butter with milk. Add 3 tablespoons of sugar and cocoa, mix and bring to a boil. Pour the finished glaze over the roll and sprinkle with chocolate seeds. Place the roll in the refrigerator for 9-10 hours.

Sponge roll with jam

Ingredients for the roll:

Large eggs - 3 pcs.
Sugar - 100 gr.
Milk - 5 tbsp.
Vanilla sugar - 1 pc.
Baking powder - 1 tsp.
Salt - a pinch
Flour - 120 gr.
Strawberry jam for filling.
Powdered sugar for serving.

For the buttercream :

Softened butter, room temperature - 100 gr.,
Powdered sugar - 200 gr.,
Cream 33% - 150 ml.,

Preparation:

1. Beat the eggs until thick, pale yellow foam, beat for about five minutes. Continue beating, gradually adding sugar. Add vanilla sugar, baking powder, salt, milk. then, gradually add flour and beat until smooth.

2. Grease a baking tray with vegetable oil, put baking paper on it, and grease it with vegetable oil (I didn’t do all these procedures, because I have good professional grade paper)

3. Pour the batter into the prepared pan, distributing the batter evenly throughout the pan and in the corners.

4. Bake the biscuit in a heated oven to 180 degrees. 14-15 minutes.

5. While the sponge cake is baking, generously sprinkle powdered sugar through a strainer onto a clean kitchen towel.

6. The baked sponge cake, immediately hot, carefully transfer to a napkin with powdered sugar, paper side up. Carefully separate the paper from the cake and roll it from the narrow edge of the sponge cake, together with the towel, into a roll.

7. Cool the wrapped roll on a wire rack for 30 minutes.

8. While the roll is cooling, you can prepare the cream.

Beat softened butter at room temperature to a fluffy soft cream. Continue beating, gradually adding powdered sugar, until smooth and creamy. Gradually add the cream and beat until smooth, fluffy white buttercream is formed; the powdered sugar should be completely dissolved. (pour in the cream gradually; if the cream is very thick, continue adding cream; if the cream is runny, add a little more powdered sugar)

9. Unroll the cooled biscuit and trim the edges to 1 cm.

Spread the cake with cream and top with strawberry jam. Roll again, wrap in parchment paper, and place in the refrigerator for three hours or overnight.

Sponge roll

Biscuit ingredients:

1/4 tbsp. milk;
2 tbsp. l. butter;
100 g flour;
40 g starch;
1 tsp. baking powder (or 1 teaspoon of soda without a slide);
2/3 tbsp. Sahara;
1/4 tsp. salt;
3 eggs.

Filling:

any.

Preparation:

Preheat the oven to 190 C. Cover a baking sheet measuring ~ 42x30 cm with parchment (mine is 25x37 cm)
In a saucepan, heat milk and butter until almost boiling. Beat eggs and sugar with a mixer until the mass triples (it should have the consistency of thick cream). Beat for about 10 minutes.

Sift the flour and starch with baking powder and salt. Pour the flour mixture into the beaten eggs, gently stirring from bottom to top with a spatula. Place a few spoons of dough in warm milk and butter and mix. Pour the mixture into the main dough, mix. Place the dough on a baking sheet, level and bake about ~ 15 minutes (depending on your oven. If you overdo it, the roll may break because it gets too dry. Some girls cook the sponge cake in 6 minutes. Experiment).

The finished sponge cake will have a golden surface. The finished sponge cake can be rolled up immediately or after cooling. I removed the paper. I melted some strawberry jam and spread it on it. Top with whipped cream (200 ml cream, half a glass of powdered sugar). Turned it around. And then she cut it. You don’t even need any impregnation - soft, tasty!

Banana roll

Ingredients:

Condensed milk - 1/2 can
Chicken eggs – 1 pc.
Flour – 3 tbsp. l. with a slide
Vanillin – 1 tsp.
Baking powder – 1 tsp. (or 1 tsp slaked soda)

For cream:

Condensed milk - 1/2 can
Softened butter – 100 g (1/2 pack)

For filling and decoration:

Large banana - 1 pc.
Chopped walnuts for sprinkling the finished roll - 2 handfuls

Preparation:

1. Preheat the oven to 180 degrees.

2. In a separate bowl, mix the egg, flour, condensed milk, vanilla and baking powder. The dough should be quite liquid.

3. Place greased baking paper on a baking sheet. Pour the dough onto the paper and smooth it out so that the side is proportional to the length of the banana. Place the baking sheet in the oven and bake at 180 degrees for 5-7 minutes until golden brown. Meanwhile, wet a kitchen towel and wring it out well. And start preparing the cream.

4. To do this, mix softened butter and condensed milk with a mixer in a separate cup so that there are no lumps.

5. Place the finished hot cake on a damp towel and immediately grease it with cream (don’t forget to leave the cream to grease the top of the roll). Place a peeled banana on the edge of the cake and carefully roll it up.

6. Also grease the top of the roll with cream.

7. Chop the walnuts and sprinkle them on the roll. You can also decorate the roll with strawberry or kiwi pieces. You don’t have to grease the top of the roll with cream, but sprinkle it with powdered sugar.

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 the 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.

Enjoy your tea! 🙂

Please come to our table! 6 recipes for the fastest tea rolls updated: April 20, 2019 by: Evgenia Sokolova

Sweet rolls with filling can be served both for an ordinary tea party and for a festive feast. Baking a roll is a completely simple procedure, and, moreover, it promises boundless delight from tasting a culinary masterpiece. Therefore, every housewife should take note of a few simple but very effective recipes - if not for the present, then for future confectionery exploits!

Recipes for sweet rolls with filling

Chocolate cherry roll

Ingredients:

Granulated sugar (160 g);
Chicken eggs (2 whole + 2 whites);
High fat cream (125 g);
Cocoa powder (1.5 tbsp);
Port wine (half a glass);
Butter (20 g);
Wheat flour (1.5 tbsp);
Frozen pitted cherries (2 cups);
Mascarpone (350 g);
Almond flour (half a cup);
Powdered sugar (60 g).

How to make cherry roll with chocolate

1. Mix almond and wheat flour. Add cocoa to them.

2. In a separate bowl, mash a couple of eggs with one hundred grams of sugar. There should be an air mass.

3. Beat the whites with another 10 grams of granulated sugar - work until soft peaks form.

4. Transfer the protein mixture to the egg-sugar mixture. Add the flour mixture and begin to smoothly knead the dough with a spatula, from bottom to top.

5. Pour in the melted butter (it needs to be cooled by this point). Stir again.

6. Cover the baking sheet with a layer of parchment. Pour the base for the roll and carefully level it over the entire surface.

7. Place the pan in a hot oven. The sponge cake will be baked in about a quarter of an hour (ideal setting is 180 degrees), then it should be placed on a linen towel and freed from paper.

8. Roll the roll together with the towel. Wait until it cools down completely.

9. Place frozen cherries in a saucepan. Sprinkle with sugar and add port, then put on the stove to warm up.

10. After ten minutes, the mass will thicken slightly. Drain the berries in a colander.

11. Mash the mascarpone until smooth, adding sweet powder in parts. Add the heavy cream (it needs to be cooled before whipping).

12. Unroll the cooled roll. Cover evenly with cream and cherries.

13. Now the treat needs to be twisted again. Wrap the item in a sheet of foil and place it in the refrigerator for at least three hours.

Before serving, the baked goods should be sprinkled with sweet powder and cut into portions.

Banana roll

Unsalted pistachios (1 cup)
Mascarpone (150 g)
Granulated sugar (1 cup)
Egg whites (5 pcs.)
Vanilla sugar (add to taste)
Salt (1 pinch)
Whipping cream (3/4 cup)
Bananas (200 g)

How to make banana roll with mascarpone and pistachios

1. Start preheating the oven: the temperature should reach 170 degrees. Meanwhile, crush the nuts in a mortar.

2. Beat the protein mass with a pinch of salt and granulated sugar. When a thick foam forms, add crushed pistachios and stir everything carefully.

3. Place the meringue on a baking sheet lined with parchment. The approximate layer thickness is 1 – 1.5 centimeters.

4. Place the pan in the oven. After fifteen to twenty minutes the cake will become noticeably golden; to check its readiness, touch it with your finger: the meringue will no longer be sticky.

5. Remove the baking sheet and cool the roll base.

6. Whip the heavy cream until stiff. Mix with mascarpone and continue to actively work with the mixer.

7. Cover the cooled cake with a sheet of clean parchment. Turn over and carefully remove the old baking paper.

8. Distribute the cream. Place slices of chopped bananas on top of it (if desired, you can replace them with any berries of your choice).

9. Roll into a tight roll. Hide the treat in the refrigerator for forty minutes, then dust with sweet powder. Pieces of fresh fruit and chopped nuts will help decorate the dessert.

Butter roll with prunes

Cottage cheese (150 g)
Chicken eggs (2 pcs.)
Sifted flour (400 g)
Salt (half a teaspoon)
Pitted prunes (half a kilogram)
Butter (200 g)
Slaked baking soda (1 tsp)
Granulated sugar (300 g)
Cinnamon and vanilla (to taste)

How to make sweet roll with prunes

1. Mix flour, granulated sugar, salt and ghee.

2. Beat the eggs and cottage cheese thoroughly. Combine with previous mixture, then add vanilla and ground cinnamon.

3. Knead the dough, adding more flour if necessary. Place the roll base in the refrigerator for 1 hour.

4. Pour boiling water over the prunes. When it has steamed, dry it on a paper towel and chop finely with a knife.

5. Divide the dough into two parts. Roll each of them into a layer and sprinkle thickly with slices of prunes.

6. Form a couple of rolls. Place on a baking sheet and place in an oven preheated to 180 degrees. Bake for about forty minutes until golden brown.
7. After cooling slightly, the rolls can be safely cut into portions.

Green tea roll

Sifted flour (3/4 cup)
White chocolate (2 bars)
Chicken eggs (5 pcs.)
Whipping cream (half cup)
Matcha green tea (10 g)
Granulated sugar (3/4 cup)
Lime juice (from 1 fruit)

How to make green tea and white chocolate roll

1. Separate the whites of the eggs from the yolks. Mash the yolks with sugar using a mixer.

2. Mix flour with dry green tea. Sift thoroughly and carefully mix into the beaten yolks.

3. Separately, beat the whites to soft peaks. Add to the main mass in several stages.

4. Pour the dough into a baking sheet lined with parchment. It will take ten to fifteen minutes to bake the biscuit.

5. Turn the hot cake over first onto a board and then onto a damp linen towel. Roll into a roll together with the fabric; after five minutes the roll can be unrolled again.

6. Now make the cream. Break the chocolate bars into small pieces, pour in hot cream and stir well. Pour in the lime juice and place the filling in the refrigerator until thickened.

7. Before distributing the cream, it must be thoroughly beaten. The finished roll should be kept in the cold for at least one hour; whipped cream is suitable for decoration.

Orange roll

Granulated sugar (320 g)
Oranges with thin skin (2 fruits)
Water (2 glasses)
Chicken eggs (5 pcs.)
Milk (half a glass)
Vanilla sugar (1 pack)
Butter (200 g)
Salt (1 pinch)
Flour (125 g)
Sour cream (150 g)

How to make a roll with orange filling

1. Wash the oranges. Cut the citruses into as thin circles as possible - about two millimeters.

2. Boil water in a small saucepan. Add 50 grams of sugar and add oranges. Boil the slices in the syrup for ten minutes, then carefully remove and dry on a paper towel.

3. For now, you can do the dough. Separate the whites from the yolks (save 1 egg for making the cream) and beat until fluffy along with a pinch of salt.

4. Add sugar (3/4 cup) in small portions. Beat the mass until stable peaks form.

5. Separately, combine the yolks with soft butter (only 50 grams will go into the dough). Pour in the milk and also work with the mixer.

6. Add flour to the yolk mixture. Throw in a little vanilla and stir the dough until smooth.

7. Carefully, in small parts, lay out the whites. Mix with a spatula from bottom to top.

8. Preheat the oven to 180 degrees. The baking tray for baking the cake should be covered with a sheet of baking paper and greased with vegetable oil.

9. Place the dried orange slices over the entire surface of the mold. Pour directly onto them and smooth out the dough.

10. The cake will be ready in 15-20 minutes. While it is baking, take another sheet of parchment and thoroughly treat it with the same vegetable oil.

11. Remove the baking sheet with the finished biscuit from the oven. Cover with oiled paper and carefully turn over.

12. Remove the paper from the orange side. Attach it to the cake and turn the product over again. Roll the roll without removing the parchment.

13. For the cream, mix sour cream with 120 grams of sugar. Beat in the egg, add 1.5 tablespoons of flour and 1-2 pinches of vanilla. Place the mixture in a water bath and heat until thick. After cooling, add 150 grams of soft butter and beat the mixture with a mixer.

14. An alternative cream option is orange. For it you will need a couple of eggs, half a glass of sugar, a teaspoon of orange zest, the juice of 1-2 citrus fruits, 100 grams of soft butter, and a quarter glass of sweet powder.

Mix the juice, granulated sugar and finely grated zest in a saucepan, place on the stove and bring to a boil, stirring.
Then pour the hot syrup into the beaten eggs and also place the container on the fire.
After boiling, the orange mixture should boil for another two to three minutes with continuous stirring.
Separately, grind the butter with sweet powder. Combine both parts of the cream when the fruit mixture has cooled to room temperature (mix the orange curd in small portions, literally a tablespoon at a time).

You can spread the cream only when the biscuit has cooled completely. Step back 4 centimeters from the edges, being careful not to overdo the thickness of the filling.

15. Dress the roll with powdered sugar and leave to soak for a couple of hours.

Enjoy your meal!

Both adults and children love homemade cakes. One of the simplest types of dough is biscuit dough.

We offer you several recipes for sponge rolls. Preparing them is not at all difficult even for an inexperienced housewife. A sponge roll will be a great addition to a cup of tea or aromatic coffee. Or you can go on a visit with homemade baked goods. We are sure that the owners will certainly appreciate your gesture.

Sponge roll with condensed milk and nuts

To prepare a roll with condensed milk and nuts you will need

for test:

1 cup of sugar
1 cup flour
4 eggs

syrup for impregnation:

4-5 tbsp. boiled condensed milk
3-4 tbsp. nuts (walnuts, hazelnuts, etc.)
powdered sugar

Recipe for roll with condensed milk and nuts

Separate the whites from the yolks. Beat the yolks with sugar. Beat the whites into a fluffy foam. Carefully combine the yolks and whites. Gradually add flour in a thin stream.
On a prepared baking sheet (lined with baking paper), pour a thin layer onto the baking sheet and spread it evenly over the entire sheet.
Bake the biscuit at a temperature of 200-220 °C until golden brown.
When the sponge cake has cooled, remove the paper and soak the cakes in syrup. Brush it with boiled condensed milk, sprinkle with nuts, and wrap it in a roll. Sprinkle powdered sugar on top.
It is advisable to soak the biscuit in syrup no earlier than 7-8 hours after baking. Otherwise, it may get wet and fall apart.

Sponge roll with lemon cream

This roll is amazingly tender, with zesty lemon notes.

To prepare a sponge roll with lemon cream you will need

For the test:

4 eggs
1 yolk
3-4 tbsp. hot water
vanilla sugar
125 grams sugar
25 g starch
100 g flour
a little soda on the tip of a knife

For cream:

10 g powdered gelatin
400 g cream
100 ml lemon juice (squeeze from lemon, strain)
100 grams of powdered sugar
zest of one lemon
vanilla sugar

Recipe for sponge roll with lemon cream

Preheat the oven. Prepare the dough. To do this, beat the eggs and yolk with a mixer, gradually add hot water. Beat the mixture at maximum speed for one minute.
After this, add sugar and vanilla sugar in portions. Beat for another 2-3 minutes. The mass should increase in volume.
Add sifted flour to the resulting mass, combining it with soda and starch, dividing the flour into 2 portions.
Whisk the dough from top to bottom. Place it in a pan lined with baking paper and place in the oven. Bake for 10-15 minutes at 180°C.
Meanwhile, prepare a damp kitchen towel. Its size should be larger than the shape itself.
Spread the towel on the table and sprinkle it with sugar. Remove the finished biscuit from the oven. Carefully remove the paper from it. And use a towel to roll the dough into a roll. Leave it to cool in a towel.
In the meantime, prepare the lemon curd. For this
Soak the gelatin in cold water following the instructions. Heat the lemon juice on the stove (do not boil!), dissolve the gelatin in it and cool.
Whip the cream with powder and lemon zest. Add cooled lemon juice to the cream and beat again.
Unwrap the cooled sponge cake, spread it with the prepared cream and wrap it again. Place the finished roll on a flat plate and cool it in the refrigerator (at least 2 hours) before serving. Dust with powdered sugar or decorate to your liking. Bon appetit!

Sponge roll with pink soufflé

Those with a sweet tooth will surely love the sponge roll with pink soufflé. Strawberry soufflé goes perfectly with tender dough.

To prepare a sponge roll with pink soufflé you will need:

For the biscuit

4 eggs
120 g sugar
2 tbsp. warm water
75 g starch
75 g flour
a pinch of salt

For the soufflé:

3 squirrels
vanilla sugar
150 g powdered sugar
75 g condensed milk
50 g sl. oils
6 sheets of flavored gelatin
If desired, you can add fresh strawberries to the souffle

Recipe for sponge roll with pink soufflé

Separate the yolks from the whites. Beat the yolks with warm water. Add 2/3 sugar in small portions, beat until thick.
Beat the whites separately. Add the remaining salt and sugar, beat until foam forms.
Add 1/3 of the beaten whites to the yolks and mix gently. Add the rest of the mixture and mix again.
Combine flour with starch. Sift the flour into the egg mixture through a sieve. Stir gently.
Preheat the oven to approximately 220°C.
Prepare a baking sheet. Pour the finished dough onto a baking sheet. Level it out. Bake the roll at 200°C for about 10 minutes.
Place the hot biscuit on a towel. Sprinkle the towel with a little sugar first. Remove the paper. And using a towel, roll the biscuit into a roll. Leave it to cool.
To prepare the soufflé, beat the whites with vanilla and powdered sugar (1 minute). Place the mixture in a water bath and, stirring constantly, heat it slightly.
Remove the dishes from the bath and beat the mixture with a mixer to form a stable foam. Separately, beat condensed milk and butter.
Add condensed milk and butter into the whites. In this case, the mass will become more liquid.
Place gelatin in cold water for 10 minutes.
Remove the sheets. Dissolve gelatin in a water bath.
Then add a few spoons of cream to the gelatin, and then add the rest of the cream.
Place the cream in the refrigerator for 10 minutes, the mass should become jelly-like.
Unwind the roll and put the towel aside. Place the soufflé filling on the roll and wrap it again. Leave the roll in the refrigerator for a couple of hours so that the cream hardens.
This roll will appeal to those who like not wet, but slightly moist filling. Bon appetit!

Sponge roll with sour cream

And finally, here is a recipe for another wonderful sponge roll with sour cream cream.

To prepare the biscuit roll you will need

For the test:

4-5 eggs (depending on size)
4 tbsp. cold water
160 g flour
160 g sugar
0.5 tsp. baking powder

For cream

400 g sour cream
200 g granular cottage cheese
sugar to taste
1 packet vanilla
2 packets of cream thickener

For impregnation

Any syrup

Biscuit roll recipe

Set the oven to heat (225°C). Prepare the dough. Separate the whites from the yolks. Beat the yolks with sugar, vanilla, the whites with water (you should get a strong foam).
Add flour and baking powder to the yolks, beat. Combine the whites with the yolk mixture. Pour the dough onto a baking tray lined with baking paper and smooth it out. Bake the dough for about 8 minutes. At the same time, it should acquire only a slightly golden crust. Do not overcook the dough in the oven!
Remove the paper and soak the biscuit in syrup. Using a towel, roll it into a tight roll. Leave to cool.
Prepare the cream. To do this, beat sour cream with vanilla, sugar and thickener into a strong mass. Add cottage cheese. Grease the cooled roll with cream and wrap again. The tender roll is ready! Bon appetit!
We hope you try out our recipes and have a blast making delicious baked goods that taste amazing. We are sure that your family and guests will be delighted with the biscuit rolls you have prepared, and soon there will be no trace left of them!

Sponge roll, simple and quick to prepare, is a great help when you really want something sweet but are too lazy to go to the store. There are a great many recipes for such a dessert. In this article we will present the two most popular methods.

Making sponge roll simple and quick

Surely every housewife knows how to prepare Charlotte pie. The principle of kneading the base for homemade roll is the same. For it we will need the following ingredients:

large eggs - 4 pcs.;
apple or pear jam - a full glass (for filling);
white sugar - 250 g;
sifted light flour - 250 g;
powdered sugar - for decorating dessert;
semolina - 2 large spoons.

Preparing biscuit dough

To prepare a sponge roll (simple and quick), you should start by kneading the base. Eggs must be divided into whites and yolks. To the last ingredient you need to add white sugar and grind until white. The whites must be cooled and whipped into a stable foam. Having combined both masses, mix them, add sifted flour to them. It is recommended to beat the resulting dough until it becomes homogeneous and airy.

Laying out the base

Before preparing the sponge roll, the base should be properly laid out on the sheet. It needs to be lubricated with oil without aroma, and also sprinkled with semolina. At the end, all the dough must be poured onto a baking sheet so that it is evenly distributed over the entire surface of the sheet.

Heat treatment

How long should you bake a simple and quick sponge roll? It is recommended to place the filled sheet only in an oven preheated to 205 degrees. The preparation time for the base is 15-17 minutes. In this case, the dough should rise well, become rosy, soft and fluffy.

Forming the product

A homemade biscuit roll will turn out beautiful and tasty only if all the steps aimed at its formation are carried out very quickly. After all, after baking the base, it cools very quickly and breaks.

Thus, after removing the sponge cake from the oven, you should immediately grease it with thick apple or pear jam, and then immediately roll it into a tight roll.

Serve with tea

Now you know how to prepare sponge roll with jam. After it is formed, it must be placed on a flat and oblong plate. After cooling the product a little, sprinkle it with powder and serve. Before this, it is recommended to cut the dessert into pieces 1.7 centimeters thick. It is advisable to present the biscuit to the table with a cup of warm black tea.

Cooking homemade roll with condensed milk

If you follow all the rules of the recipe, you should get a very tasty, tender and soft roll. If you decide to make such a dessert not for a simple family tea party, but for a festive table, then we recommend using a different cooking method. It will make your homemade delicacy even more nutritious, tender and tasty.

So, let's look at how to make a festive sponge roll step by step. For it we will need:

large eggs - 4 pcs.;
condensed milk - a full jar (1/2 for the dough and ½ for the filling);
white sugar - 180 g;
sifted light flour - 290 g;
soda, quenched with table vinegar - dessert spoon;
unscented oil - 10 ml (for lubricating the bowl);
fatty butter - 100 g;
fresh sour cream - 150 g;
powder - for decorating dessert;
semolina - 2 large spoons.

Knead the dough

To knead the biscuit dough, you need to separate the eggs into whites and yolks. White sugar, fresh sour cream and ½ can of condensed milk should be added to the yolks. You need to mix the ingredients until you form a homogeneous sweet mass.

As for the yolks, they must be beaten with a mixer until stiff peaks form. Subsequently, both masses should be combined, slaked soda and light flour should be added to them. At the end you should get a homogeneous and fragrant biscuit dough.

Laying the dough on a sheet and baking it

How to prepare sponge roll? After kneading the base, grease the baking sheet with oil and sprinkle it with semolina. You need to pour all the prepared dough onto the sheet and carefully distribute it so that its thickness is the same everywhere. In this form, the semi-finished product should be sent to the oven. It is advisable to bake the biscuit dough at a temperature of 205 degrees for ¼ hour.

Making buttercream

To prepare a festive roll, you should not use ordinary fruit jam as a filling, but real cream for a homemade dessert. To make it, you need to beat the soft shortening with a mixer, and then add the remaining condensed milk to it. As a result of this, you should get a very fluffy, high-calorie and tasty cream.

The process of forming a sponge roll

After the dough is baked, you need to take it out and lightly pry it with a spatula so that it comes away from the sheet well. Having greased the surface of the product with previously prepared cream, it should be immediately wrapped in a tight roll. To prevent it from opening, it must be placed on a flat surface with the cut part down.

When the roll has cooled a little, it is recommended to sprinkle it with powder, cover with film and put it in the refrigerator. In this form, the dessert should be kept for a whole hour. During this time, the sponge cake will absorb part of the butter cream and become even more tender and soft.

How to serve?

After keeping the sponge roll in the refrigerator, you need to take it out and place it on the cake rack. After cutting the dessert into pieces 1.7-2 centimeters thick, it should be served to guests along with a cup of black tea. The taste of this delicacy is in no way inferior to homemade cake. At the same time, it is done much faster and easier.

How can you decorate a roll?

A sponge roll can be decorated in different ways in 5 minutes. Above we presented the easiest and fastest method (sprinkling with powdered sugar). But if you want to surprise your guests and get a more beautiful dessert, then you need to use other methods. For example, some housewives pour the finished roll over it or draw an unusual mesh on it. To do this, melt a dark or white bar of store-bought delicacy over low heat with the addition of a couple of large spoons of milk and 5 g of butter.

In addition, such a dessert can be covered with sour cream or protein cream. It is also good to decorate the sponge roll with pieces of fruit (bananas, apples, tangerines, oranges, kiwis, grapes) or fresh berries (strawberries, wild strawberries, lingonberries, blueberries, raspberries, blackberries, etc.).