Sponge roll: recipes. Sponge roll simple and quick

If you are expecting guests, but don’t have time to prepare baked goods, use a very tasty, very simple and very quick recipe for making sponge roll.

Simple- because there are few ingredients. Fast- because it takes a maximum of half an hour to prepare. About what he delicious, I don't say it at all.

So again the summer preparations for my sponge roll came in handy. By the way, this homemade roll is great to take with you on a picnic. With aromatic tea, in the fresh air, and in good company. Dream.

Ingredients:

eggs - 4-5 pieces;
sugar - 100 g;
flour - 100 g;
vanilla sugar - 1 sachet;
jam.

Cooking recipe

01. Separate the whites from the yolks. I note that eggs must be chilled from the refrigerator. This way they will whip better.

02. Add a little lemon to the container with the whites, or just a pinch of salt. This way they will be better whipped. Beat, as the chefs say, until stiff peaks form. In other words: if you turn over a container of whipped egg whites and they won’t spill out, It means you whipped it correctly.

03. Pour granulated sugar into the container with the yolks and begin to beat, increasing the speed of the mixer. The sugar should completely dissolve in the yolks. It’s easy to check: if you rub the whipped mass a little between your fingers, then Sugar crystals should not be felt.

04. Mix flour with vanilla sugar into the beaten yolks with sugar using a mixer at low speed. The dough turns out quite soft.

05. Gradually fold the whipped egg whites into the resulting dough, adding them in small portions using a silicone spatula.

06. The dough turns out liquid, like thick sour cream.

07. Preheat the oven to 190 degrees. In the meantime, prepare a baking sheet. Cut to size and place baking paper on a baking sheet. Pour the resulting dough onto it. Carefully and as evenly as possible we try to distribute it over the entire surface of our baking sheet using a special long spatula.

08. Place the baking sheet in the preheated oven. In approximately 15-20 minutes the biscuit will be ready. Take your time to check its readiness. This can be done only after 10 minutes using a wooden toothpick. Pierce the center of the sponge cake. There should be no traces of dough left on the toothpick. It must be clean.

09. Take the baking sheet with the biscuit out of the oven and immediately turn it over onto a towel.

10. Quickly, while the biscuit is hot, remove it from the paper on which it was baked.

11. Carefully roll the biscuit into a roll using a towel. This must be done immediately so that it can take the desired shape while it is hot.

12. So leave it in the towel and let the biscuit cool completely.

13. Carefully unroll the cooled roll and spread jam on it. This time I have a summer preparation - . You can use any jam. A very tasty roll is made with cream from a pack of butter, whipped with cocoa and condensed milk.

14. Carefully roll up the roll. This is done very easily. Cut a little off the edges to make it look even.

15. The roll is ready. All that remains is to serve it with a cup of tea.

You can decorate at your discretion, for example, by sprinkling it with a little powdered sugar. This time I didn't decorate at all. Sponge roll It never fails and helps out in situations when you need to bake something quickly. It is extremely easy to prepare it at home. Now you have a step-by-step recipe with photos.

Bon appetit!

Baking a delicious sponge roll is a simple matter. But avoiding unsightly breaks when folding it is a more difficult task. And no matter how inventive housewives try to prevent the unruly cake from bursting, and with it all the dreams of a beautiful tea party. The most desperate pastry chefs take the sponge cake out of the oven, transfer it to a damp towel and immediately roll it up. “The main thing is not to let it cool down,” they say. I don’t know, maybe this method of “taming” rolls is effective, but I imagine this picture: a proud housewife puts a beautiful dessert on the table, pours tea into cups, and goes off to treat her first-degree burns and wash her favorite kitchen towel. Therefore, I offer you a “cleaner” and painless way to prepare a “fluffy” sponge roll - a proven recipe with photos. Step by step, at home, without unnecessary fuss and haste, anyone can bake an even, delicious roll for tea. I offer 2 options, repeatedly tested on my own experience and stomach. For the filling you can take your favorite jam, custard or butter cream, whipped cream, fruits, berries and even sheet marmalade.

Quick sponge roll with hot milk

Ingredients:

For the base:

For filling and decoration:

How to cook biscuit roll with condensed milk (very tasty and simple recipe):

I prepared the base for the roll on a baking sheet measuring about 30 by 40 cm. It turned out to be an excellent crust - not thin and not thick, it rolled up well. If you have a small baking dish, divide all the dough in half or use half as much ingredients. When preparing the dessert, I advise you to start with the cream so that it has time to set a little in the refrigerator. Liquid filling will ooze out of the hot roll. Preparing the cream is very simple. But despite this, it is incredibly tasty. This is one of my favorite fillings for cakes, pastries and other confectionery “outrages”. Remove the oil half an hour before cooking. It should be soft, but not liquid. Then the mass will be homogeneous and harden well. Beat the butter with a mixer until fluffy. Add boiled condensed milk in small portions while whipping. You can buy already boiled condensed milk or cook it yourself. I wrote in detail how to do this. The result will be a homogeneous, fluffy and moderately sweet mass with a pleasant taste and caramel color. Set aside a small amount for garnish.
Grind the nuts into coarse crumbs. I took cashews, but other nuts or assorted nuts would also work. Pour them into the condensed milk with butter (leave a handful for sprinkling the top). Place the cream in the refrigerator to harden a little.
Prepare the biscuit base. Immediately turn on the oven so that it warms up to 190-200 degrees. Beat the eggs into a bowl. And add all the sugar at once. Add salt.
Beat with a mixer for at least 7-10 minutes. The mass will increase in volume by about 3 times, become lighter, more fluffy and airy.
Mix flour, baking powder and starch. Thanks to the latter, the roll will come out “fluffy”, elastic and will not crack when rolled. Sift dry ingredients. Add in portions to the egg-sugar mixture.
Mix the dough like a classic biscuit dough - gently, moving the spatula from bottom to top.
Pour the milk into the pan. Put the oil there too. Put it on fire. As soon as the mixture boils, remove from the stove.
Place about a spoonful of dough into hot milk. Stir until smooth. Pour into bowl with remaining batter. Stir gently.
Be sure to line the baking sheet with oiled paper. Pour in the biscuit base. Spread it evenly over the surface.
Bake in a preheated oven at 190-200 degrees for 7-12 minutes. Make sure that the biscuit does not dry out, because it will not be possible to roll it up. Check for doneness with a wooden stick. Turn the finished cake out onto a cutting board and remove the parchment paper.
Apply the filling on top in an even layer. You can additionally use impregnation based on sugar or berry syrup with or without the addition of alcohol. I didn’t soak the biscuit with anything additional. It turned out very tasty, tender and not dry.
Roll up.
When the roll has cooled a little, decorate it with cream and sprinkle with nuts, as in the photo. The baked goods do not crumble and are easy to cut. Store in the refrigerator in film or foil.

Airy homemade roll on a biscuit base with curd filling

This sponge cake can be rolled even when cold! It's the beauty, not the dough!

To prepare, take:

For the crust:

For filler:

Method for preparing biscuit roll:

As in the first recipe, it is better to start by preparing the cream. It is prepared very simply. Mix cottage cheese with unboiled condensed milk or powdered sugar and sour cream. Blend with a blender. To make the filling tender and homogeneous, use paste-like cottage cheese. If the mixture is runny, add a little soft butter. Stir. Place in the refrigerator. It will harden a little if it spends 10-15 minutes in such conditions.
Make the sponge cake for the roll. Carefully separate the whites from the yolks. Remove about 2/3 of the sugar.
Add a pinch of salt to the egg whites and start beating. Add sugar as the speed increases. Literally a tablespoon at a time. Beat the egg white mixture until it becomes glossy, fluffy and stiff (to medium peaks).
Pour the remaining granulated sugar into the yolks.
Beat for 5-7 minutes. The mass will turn out light and thick, and the sugar will completely dissolve.
Add starch to flour. Add baking powder if desired, but the sponge cake will still be airy due to the separate beating of the whites and yolks. Stir and sift.
Add half of the flour mixture to the yolk mixture.
Stir until smooth and the roll will be fluffy.
Add 1/2 of the whites. Mix gently from bottom to top, as you would when handling biscuit dough.
Add the remaining flour and starch. After mixing, add the protein. Stir the dough. Distribute on a baking sheet (size - 30 by 40 cm). Line a baking sheet with parchment to make it easier to remove the sponge cake without damaging it.
Bake at 200 degrees for 7-10 minutes. Preheat the oven. Do not open the oven door during baking.
The surface of the finished sponge cake will turn brown, and when pierced, the wooden stick will be dry.
Remove the sponge cake from the oven and turn it over. Remove the paper. Spread with jam. I had plum, sweet and sour. It needs to be heated in advance so that it saturates the biscuit, then the roll will not be dry. But you can use other impregnation.
Spread with curd filling.
Roll it up. This is quite easy to do even when cold.
You can put the kettle on and try the roll! But it will taste much better when it cools.

Enjoy your tea!

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, they should be mixed, and the sifted flour should be added 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 biscuit 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.).

Biscuit rolls with thin soft dough and delicious delicate cream are a favorite treat for those with a sweet tooth. Store bought ones are good, but homemade ones are even better. Some housewives, adding individuality to the product, decorate the roll so beautifully that it becomes like a work of art. But even without decoration, the roll is incredibly tasty. Any cream can be used for filling - curd, cream, protein, chocolate, fruit, banana, strawberry, as well as jam, preserves, condensed milk, halva. To give the product juiciness, the biscuit can be soaked in syrup, and citrus zest, vanilla, and cinnamon can be added for flavor. The top of the roll is sprinkled with coconut flakes, cocoa powder, powdered sugar, glaze, fondant, and decorated with chocolate, fruits, and berries.

Sponge roll - food preparation

The sponge cake for the roll is prepared very quickly, so you need to prepare all the ingredients in advance, preheat the oven, and cover the baking sheet with oiled paper. The dough is usually baked for about fifteen minutes. It is not recommended to leave the stove at this time; you need to be alert, because... Depending on the individuality of the oven, the sponge cake may bake earlier. The finished sheet of dough, while still hot (unless otherwise specified in the recipe), must be transferred to a towel and wrapped together with it into a roll, gradually removing the paper. When it cools down, it is unrolled, coated with cream and rolled back.

Sponge roll - the best recipes

Recipe 1: Sponge roll with boiled condensed milk

A delicious quick roll. For the filling, instead of boiled milk, you can use regular condensed milk (1 b. condensed milk (400g) mixed with a pack of butter (200g) and a bag of vanilla sugar). If desired, decorate the product with melted chocolate or brush the top with condensed milk and sprinkle with coconut flakes.

Ingredients: 5 eggs, a glass of sugar and flour each, a jar (0.5 l) of boiled condensed milk, slaked soda without a slide - 1 teaspoon. lie (or 1 teaspoon of baking soda + ½ tablespoon of vinegar (6%). Decoration (optional): 2-3 tablespoons of condensed milk, coconut flakes, chocolate - 100g, confectionery powder.

Cooking method

Prepare biscuit dough by whisking eggs with sugar, adding flour and slaked soda (or making it yourself). This volume is enough for a large baking sheet (approximately 45 by 35 cm).

Cover the entire baking tray with baking paper (grease with oil). If there is no paper of this width, lay it overlapping. Pour the dough and bake for eight minutes (200C). Divide the finished biscuit into two parts and, while still hot, remove from the sheet and immediately, before it cools down, spread with condensed milk and roll up.

All that remains is to decorate it. Brush the first roll with white condensed milk and sprinkle with coconut flakes. For the second, melt the chocolate (in a water bath), grate it first, grease the top of the roll and cover with confectionery powder (very small multi-colored sticks and balls).

Recipe 2: Sponge roll with whipped cream

The peculiarity of this roll is that the sponge cake always turns out and rises well. The secret is in the boiling water that is added to the dough. The filling is whipped cream, although this is not essential - you can grease the sheet with regular jam. The ingredients are indicated for a baking tray measuring 45 by 40 cm.

Ingredients: 5 eggs, a glass of sugar, 100 ml of boiling water, a packet of baking powder (10-12g), a glass of flour. Cream: heavy cream (30%) – 800ml, 4 bags of cream fixer, 2 tablespoons. granulated sugar.

Cooking method

First, you should make some preparations so that you can immediately knead the dough and bake the biscuit. Flour - a couple of tablespoons, mixed with baking powder and sifted through a sieve. Sift the rest of the flour too (separately). Boil the kettle so that boiling water is at hand. Line a baking sheet with paper, thinly greased with oil.

Beat eggs with sugar with a mixer. Continuing whipping, pour in boiling water, add flour, continuing to knead, and lastly, flour with baking powder.

Pour the dough onto the baking sheet. It turns out quite thick, spread over the surface and bake for ten to fifteen minutes (180-200C). Let it cool, spread with cream, and once cooled, roll it up into a roll along with the filling. The dough turns out soft, bends well and peels off the paper. It will be even tastier if you sprinkle finely chopped fruits or berries on the cream - kiwi, strawberries, raspberries, peaches, depending on the season.

For the cream, whisk all ingredients. The fixative is an odorless and tasteless powder so that the cream does not fall off. If you can’t find a fixative, you can do it without it. Grease the top of the roll with cream and decorate as desired - with berries, fruits, biscuit or chocolate chips.

Recipe 3: Sponge roll with a pattern

This roll is not only incredibly tasty, but also looks very original, because... it is decorated with a pattern. The application technology is quite simple - part of the biscuit dough is mixed with cocoa and decorations are made from it. Preparing the biscuit will take five to seven minutes longer than usual.

Ingredients: Dough - 4 eggs, half a glass of sugar, 150g flour, teaspoonful. lie baking powder and vanilla sugar, 30g butter. Decoration: 8-10 tablespoons. biscuit dough, 2 tablespoons. milk, 3 tablespoons cocoa powder. Cream: 200g soft cheese (such as ricotto) or full-fat cottage cheese (without grains), 200ml sour cream, 100g sugar.

Cooking method

Separate the yolks from the whites. Beat half a portion of sugar and yolks until white. Mix butter (melt in the microwave or in a water bath) with the yolks, add vanilla sugar, and grind thoroughly.

Beat the whites into a strong foam, adding the second half glass of sugar and add to the yolk mixture, stirring gently. Add sifted flour there (mix with baking powder) and stir with a spatula or spoon. Place part of the dough in a bowl (for decoration), pour the rest onto a baking sheet lined with oiled paper and smooth it out. Add milk and cocoa to the reserved dough and mix. Apply brown blots to the white dough lying on the baking sheet. Using a toothpick, you can adjust the design - make spirals, sun shapes, etc. Bake for 15-20 minutes (200C). Place the finished biscuit on a towel with the pattern down, and carefully peeling off the paper, roll up the roll. Let cool. Unwrap, spread cream and put back together.

For the cream, beat all the ingredients with a mixer and spread on the cake.

— To give the roll a piquant taste, the baked sponge sheet can be sprinkled with rum or cognac over the entire surface.

— You can make an analogue of Ricotto cheese for curd cream yourself. Freeze a quart bag of kefir in the freezer until it turns to stone. Take it out, remove the kefir from the bag and put it in cheesecloth. Hang the gauze or place it in a colander attached to the pan. As the kefir thaws, all the whey will go away, and soft curd will remain in the gauze. A liter of kefir will yield approximately 200 g of cottage cheese.

Baking is a very long and painstaking process. Our society, not without reason, believes that culinary masterpieces are born in true pain. They require complete dedication and enormous investment of time. So, do not try to dissuade the supporters of this hypothesis if they are lucky enough to taste the dish you have prepared. Sweet pastries for tea are especially in demand. An excellent option would be a quick biscuit roll in 5 minutes. It’s not difficult to prepare; a variety of fillings and toppings give the dessert a new taste. And let the time spent on making this delicious sweetness forever remain your little secret.

The basis of all versions of sponge rolls is the cake, which, while still warm, must be greased with a filling suitable for the occasion and rolled into a tube.

The simplest and fastest classic recipe for a biscuit roll will require the following ingredients:

200 grams of granulated sugar;
3-4 chicken eggs;
0.5 teaspoon of soda (quench);
salt on the tip of a knife;
filling (cream, jam, preserves, etc.).

Stages of preparing the crust:

Before starting work, turn on the oven to heat up by turning the temperature control knob to full power;
Prepare a rimmed baking sheet by lining it with oiled parchment or foil;
Separate the eggs from the shell, add sugar, salt and beat thoroughly until a thick foam forms. In this case, the mass should at least double in volume;
Gradually add flour, sifting through a sieve. This will give the dough additional lightness and airiness. Add soda slaked with lemon juice or vinegar. Stir;
Spread the dough evenly in a thin layer over the baking pan. Place in the oven and bake at 200 degrees for about 5 minutes without opening the door;
Carefully remove the hot cake from the baking sheet, remove the foil (paper), quickly grease with the filling and roll into a tube. It will take a few more minutes for the sponge cake to soak in the filling and you can serve it.

It is very important that before preparing a sponge roll, you should think through the sequence of all actions. Prepare food, oven and filling in advance. If you wait too long and the cake cools down, you won’t be able to roll it up.

Cream for biscuit roll based on condensed milk

Fillings for confectionery products using condensed milk are always the best: favorite, tasty, high-calorie. If you just grease something with condensed milk, it will already be delicious. Therefore, cream for a sponge roll based on condensed milk is always a win-win option.

To prepare it you will need the following ingredients:

1 can of condensed milk (without herbal additives);
1 stick of butter 80% fat (made from cream);
1 teaspoon of aromatic fragrance (liqueur, balm).

Preparing the cream:

To make the cream less liquid and its color more saturated, a can of condensed milk can be pre-cooked. Remove the paper label from the tin. Place a plastic bag over it and place it in a pan of cold water. Cook for 3 hours so that the water covers the top the entire time. Cool to room temperature;
Chop a stick of butter with a knife. It should become soft, but not melt;
Add condensed milk to the butter and beat with a mixer until smooth and thick. Add fragrance (optional), beat for a minute and the cream is ready.

A good cream is always made from natural products. Its only drawback is that it melts. Cream filled rolls are best stored in the refrigerator.

Recipe for cream with jam

The main trick of sweet pastries with cream and jam is that the cake is first coated with jam or jam, and then with a layer of cream. If you are not a gourmet and prefer simple dishes, then simply brush the sponge cake with your favorite jam.

For those who love cream and jam, but don’t want to bother with each filling separately, the following recipe is ideal:

½ stick of butter;
200 grams of your favorite jam;
15 grams of vodka.

Preparation:

Beat separately half the volume of jam and slightly softened butter;
Combine the whipped ingredients and mix with a blender. Add the rest of the jam and alcohol, whisking. The cream is ready.

The jam filling has another option that is suitable for a children's table:

1 pack or package of soft cottage cheese (180-200 grams);
½ cup jam.

Preparation:

Beat the cottage cheese and jam until smooth and coat the biscuit. Place in the refrigerator for a couple of hours.

Cooking with bananas

It would be very original to offer guests a roll with fresh fruits or berries. Classics of the genre - biscuit and bananas, which do not require special preparation. Just peel and cut.

For banana roll you will need:

100 grams of premium wheat flour;
3-4 chicken eggs;
150 grams of granulated sugar;
1 cup sour cream (20%);
1-2 bananas;
a pinch of powdered sugar.

Recipe step by step:

In two containers, beat separately: yolks with sugar and egg whites;
Gradually add flour to the yolk mass and knead. Then, slowly introduce the protein foam;
Place the crust base on a baking sheet covered with oiled paper and place in a preheated oven for 10-15 minutes;
Roll the warm sponge cake into a roll along with the oiled base and leave it like that while you prepare the cream;
Grind 2 tablespoons of sugar with sour cream. Peel and cut the banana as desired;
Unroll the cake and remove the backing. Grease generously with sour cream. Place banana slices on the edge and carefully roll into a roll. Sprinkle with powdered sugar.

Quick chocolate roll with cream

For a quick chocolate sponge roll with cream you will need:

300 grams of premium wheat flour;
2 chicken eggs;
1 can of condensed milk;
1.5 tablespoons cocoa powder;
1 teaspoon of soda (slaked);
2 grams of vanillin;
salt on the tip of a knife;
180-200 grams of vegetable cream;
3-5 tablespoons strawberry jam.

Recipe step by step:

Lightly beat the eggs with salt, stirring, add cocoa, vanillin and condensed milk;
Gradually add flour and baking soda. The dough will be the consistency of sour cream. Flatten it on parchment paper on a baking sheet and bake in a preheated oven for 10 minutes at a temperature of 180-190 degrees;
Remove the finished roll from the mold, roll into a tube and let cool slightly;
Beat the cream until white with a mixer;
Unroll the roll and spread with jam and whipped cream. Roll the soaked sponge cake and place it in the refrigerator to soak for 1.5-2 hours.

Recipe with poppy seeds

In order to bake a sweet quick sponge roll with poppy seed filling you will need:

250 grams of premium wheat flour;
250 grams of granulated sugar;
50-60 grams of potato starch;
2 grams of vanillin;
salt on the tip of a knife;
200 milliliters of milk;
200 grams of poppy seeds;
20 grams of honey.

Preparation step by step:

Pour poppy seeds into a glass of milk, add 50 grams of sugar and cook over low heat for 8-10 minutes. Remove from heat and leave to swell for a quarter of an hour;
Beat eggs with salt, remaining sugar, vanilla. Add starch and flour to the biscuit mixture, stirring;
Place foil on a baking sheet and spread the batter evenly. Bake the cake in a preheated oven for about 10 minutes at a temperature of 180-200 degrees;
Squeeze the poppy seeds, mix with honey;
Spread the hot cake with the poppy seed filling, roll it up and put it in the oven for another 5 minutes. Cool the poppy seed roll and serve with tea. Bon appetit.

Now that you have convinced yourself that anyone can prepare a sponge roll in 5 minutes, take a little time for this delicious dessert. Delight your loved ones and guests at your home with sweet pastries without dyes or preservatives.