Biskuitroulade Recipe

I was so stoked when i first rolled up this biskuitroulade because it felt like a wild mix of chill summer afternoons and carefree kitchen magic that totally reminded me why i love experimenting with flavors, and honestly, it’s a sweet little journey that makes even a simple dessert feel epic.

I really love Biskuitroulade cause the eggs provide protein while sugar and flour give energy. The baking powder and salt form a sturdy base.

I thinks heavy cream whipped with powdered sugar and vanilla extract, plus optional strawberry jam or lemon zest, offer pleasant flavor with balanced nutrition.

Ingredients

• Eggs: Provide protein for structure and help bind ingredients together while addin richness.
• Sugar: Gives a sweet taste and energy though too many can be not so healthy.
• Flour: Supplies carbohydrates, forms the cake structure and keeps the texture even.
• Heavy cream: Adds creaminess and a rich flavour that makes the filling decadant.
• Strawberry jam: Optional fruit spread that brings a tangy, sweet pop of flavor.
• Lemon zest: Optional zest that offers a fresh citrus note and cuts through extra sweets.
• Vanilla extract: Enhances the overall flavor and makes the dessert extra inviting.
• A pinch of salt: Brings out the taste in sweet ingredients, balancing flavors subtly.

Ingredient Quantities

• 4 large eggs
• 100g granulated sugar
• 100g all-purpose flour
• 1/2 teaspoon baking powder
• A pinch of salt
• 1 teaspoon vanilla extract
• 300ml heavy cream
• 2 tablespoons powdered sugar
• 1 tablespoon strawberry jam (optional)
• Zest of 1 lemon (optional)

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper so the cake won’t stick.

2. Crack the 4 large eggs into a bowl then add the 100g granulated sugar; beat them together until the mixture looks thick and pale.

3. Stir in the teaspoon of vanilla extract.

4. Sift in the 100g all-purpose flour, 1/2 teaspoon baking powder and a pinch of salt. Mix gently until you dont see any lumps.

5. Pour the batter evenly onto the lined baking sheet and spread it out smooth. Bake for about 10-12 minutes until it turns lightly golden.

6. Remove the cake from the oven and quickly flip it over onto a clean towel sprinkled with powdered sugar. Peel off the parchment paper while the cake is still warm.

7. Roll up the cake from the shorter end while it’s still a bit soft then let it cool, that helps keep the shape.

8. In a separate bowl, whip the 300ml heavy cream with 2 tablespoons powdered sugar until it forms stiff peaks.

9. Once the cake is cool, carefully unroll it and spread the whipped cream evenly over the surface. If you like, you can add 1 tablespoon strawberry jam and the zest of 1 lemon for extra flavor.

10. Roll the cake back up gently, slice into pieces and serve chilled Enjoy your biskuitroulade!

Equipment Needed

1. Oven to preheat and bake
2. Baking sheet
3. Parchment paper to line the sheet
4. A large mixing bowl for eggs, sugar, and other ingredients
5. Whisk or electric mixer to beat the eggs and sugar together
6. Measuring spoons and a kitchen scale (or measuring cups) for the sugar, vanilla extract, flour, baking powder, salt, and other items
7. Sieve to sift the flour, baking powder and salt
8. A spatula for mixing and spreading the batter smooth
9. A clean kitchen towel to flip the cake onto while it’s still warm
10. Another bowl to whip the heavy cream (plus a whisk attachment if you have an electric mixer)
11. A knife for slicing the rolled cake once assembled

FAQ

• Q: Can I use something else if I don’t have heavy cream?
  A: Yeah, heavy cream really does the trick for that rich texture. You might try whipping cream instead, but it may not hold up as well.
• Q: How do I avoid cracking the sponge when rolling it up?
  A: Make sure you let the cake cool a bit before rolling, and roll it gently over a lightly sugared towel to keep it smooth.
• Q: Can I add extra flavors to the cream filling?
  A: Sure thing, you can stir in some lemon zest or even a little cocoa for a twist, just keep the flavors balanced.
• Q: Is it ok to prepare the strawberry jam a day earlier?
  A: Yup, prepping it ahead is totally fine. It might even help the flavors meld a bit more.
• Q: Do I have to follow the recipe exactly?
  A: Not necessarily, feel free to experiment a little and adjust things to your taste. A few kitchen mistakes can lead to tasty surprises.

Biskuitroulade Recipe Substitutions and Variations

• If you don’t have heavy cream, try using whipping cream or even full-fat Greek yogurt for a slightly different texture.
• You can swap vanilla extract with almond extract, but use a bit less since it’s stronger in flavor.
• Instead of all-purpose flour, cake flour works too and might give you a lighter texture.
• Out of baking powder? Mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar as a substitute.
• If you’re out of eggs for some reason, a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) can do in a pinch.

Pro Tips

1. When you beat the eggs and sugar together, make sure to whip them long enough that the mixture turns really thick and pale. I find using an electric mixer helps a lot, but don’t overdo it or it might start breaking down.

2. Always sift your dry ingredients like the flour, baking powder, and salt right into the egg mixture. This little step helps to avoid any lumps and makes sure your cake comes out with a smooth texture.

3. Right after you take the cake out of the oven, get a clean towel sprinkled with powdered sugar ready. Flipping and rolling the cake while it’s still a bit warm is key to keeping its shape without breaking.

4. Before whipping the heavy cream for your filling, chill your bowl and beaters in the fridge for a few minutes. This trick helps the cream form stiff peaks much easier, and it gives your roulade a nice, light whipped cream layer.

5. For extra flavor, mix in a bit of strawberry jam and some lemon zest if you’re feeling adventurous. This not only adds a punch of taste but makes your cake even more special. Enjoy baking!