How to make sweet rolls. Sponge roll - homemade dessert in half an hour

All kinds of rolls with various savory and sweet fillings are popular all over the world. A piece of roll with milk, coffee or tea will serve as a good breakfast, lunch or dinner. And, of course, the roll will be an excellent dessert on the holiday table. We already know what fillings can be used to bake a roll. We looked at many of them when we baked pies and pies.

But, of course, the most popular addition to fillings are raisins. What you use depends only on your desire and skill. Which one will you prepare - based on the ready-made one, or will you come up with something unusual of your own - too. The main condition is not to be afraid of experiments. After all, all great discoveries began with them. Cooking is no exception! And we will look at some recipes for rolls that are prepared in different countries.

Roll with boiled condensed milk and walnuts
Beat 2 eggs with 5 tablespoons of sugar, add 5 tablespoons of milk powder, 5 tablespoons of refined sunflower oil (unflavored), a pinch of soda and 5 tablespoons of flour. Place the dough on a baking sheet on a greased sheet and bake over medium heat for 5-7 minutes. Cook condensed milk in advance (or buy ready-made), finely crush 100 grams of walnuts. Place condensed milk and nuts on a still hot layer and immediately roll into a roll. Let cool. You can sprinkle with powdered sugar.
Instead of condensed milk, you can use fruit jams and purees.

Roll with walnuts and honey
For the test you will need 2 cups flour, ½ cup sugar, 50-100 g butter or margarine, 1 egg, 4 tbsp. spoons of thick sour cream, ¼ teaspoon of salt, ¼ teaspoon of soda.
For the filling: 1 cup walnuts, ½ cup sugar, 2 tbsp. spoons of honey, 1/8 teaspoon of cinnamon, 1 egg for greasing.
Prepare sweet dough with sour cream and soda. Roll out the finished dough into a layer measuring 20x25 cm. Grease one edge of the layer with egg (this edge of the layer should be slightly thicker than the other), and grease the thinner edge, sprinkle with grated nuts and sugar.
Start rolling the layer into a roll from the thin edge, then place it on a greased baking sheet and brush with egg. To release steam and prevent the roll from bursting, pierce it with a stick in 5-6 places.
Bake the roll in the oven at a temperature of 180-200 degrees.

Rolls with jam
Will be required 320 g flour, 250 g milk, 20 g yeast, 125 g margarine, 2 tbsp. spoons of sugar, 2 eggs, 1/2 teaspoon of salt, 150 g of jam, powdered sugar.
Dissolve the yeast in warm milk, add beaten eggs (leave a little for lubrication), sugar, salt and margarine softened to the consistency of sour cream. Mix well and add flour. Knead a stiff dough. Place it in a warm place to ferment, covered with a towel.
Cut the finished dough into pieces, roll into ropes and cut into small pieces, from which form into flat cakes.
Grease the flatbreads with jam, roll into rolls, place on a greased baking sheet and let rise in a warm place.
Brush the rolls with egg and bake for 10-12 minutes at 230 degrees.
Sprinkle with powdered sugar before serving.

Roll "Inspiration"
Will be required 5-6 eggs, 1 cup sugar, 1/2 cup flour, 150-200 g softened butter, 3-4 tbsp. spoons of cranberry puree.
Separate the raw whites from the yolks and place in. Grind the yolks with sugar until white. Mix the resulting mass with flour, and then carefully fold in the whipped whites into a thick foam. Mix everything until the mass settles. Pour the finished dough onto a baking sheet and place in a heated oven. Bake for 20-25 minutes, avoiding drying out.
Now let's prepare the cream. Rub the cranberries through a colander or sieve and mix the resulting puree with sugar to taste. Beat the softened butter with sugar and, gradually adding cranberry puree to it, continue beating until fluffy.
Spread a thin layer of cream onto the cooled biscuit, roll it tightly and put it in the refrigerator.
The finished roll can be sprinkled with powdered sugar.

Holiday roll
The highlight of this roll is the filling, and the dough can be made according to any roll recipe.
For the filling you will need: 5-6 apples or apple jam, jam, 3 eggs, 1-2 tbsp. spoons of cocoa, 1 glass of nuts, 1 half glass of granulated sugar.
Separate the yolks from the whites, beat together with sugar and add chopped apples or jam, finely chopped toasted nuts. Knead well.
Separately, beat the whites into a stiff foam and carefully pour them into the apple-nut mixture, stir. Place the filling on the dough, roll it up or cover it with a “lattice” of dough.
Brush the top of the product with one beaten egg and bake in a low-heat oven until golden brown.

Jewish Strudel
For the test let's take 50 g flour, 20 g milk, 10 g sugar, 10 g butter, 1-2 eggs, 1 g soda, 0.1 g vanilla powder.
For the filling: 10 g jam, 25 g dried fruit, 5 g sugar, 0.1 g cinnamon.
Sift the flour through a sieve, make a hole in it, pour in eggs, butter, powdered sugar, vanilla powder and soda. Knead the stiff dough. Roll it out 0.3 cm thick, spread the surface of the dough with an even layer of jam and cover with soaked dried fruits. Wrap and place in a warm place to rise. Then brush with egg, sprinkle with a mixture of sugar and cinnamon and bake in the oven.
This is the recipe. It’s clear that you can’t treat a large group with such a strudel, so feel free to increase the proportions and get to work!

Jews have strudel, Slovaks and Czechs have strudel, and all this is nothing more than a roll.

Strudel with cherries
For the test you will need 200 g flour, 65 g butter, 15 ml vegetable oil, salt.
For the filling: 1 kg of cherries, 75 g of sugar, 60 g of breadcrumbs, 25 g of vanillin, cinnamon, powdered sugar.
Knead the dough from flour, butter, water and salt, cover with a napkin and leave for 30 minutes. Roll out into a thin layer, leave for a while to dry, then sprinkle with vegetable oil. To make the filling, mix pitted cherries with sugar, breadcrumbs, add vanillin and cinnamon. Place on the dough and roll into a roll. Place on a baking sheet, lightly grease with vegetable oil and bake in a moderately heated oven.
Sprinkle the cooled roll with powdered sugar.

Bratislava roll
For the test let's take 500 g flour, 10 g yeast, 20 g sugar, salt, 300 g sour cream, 200 g lard or 250 g butter, 2 yolks and 1 white.
For the nut filling you will need 150 g ground walnut kernels, 200 g sugar for caramel, 80 g breadcrumbs, 50 g raisins, cinnamon, lemon juice, grated lemon zest.
For the poppy seed filling, take the same products as for nuts, only we replace the nuts with poppy seeds, and take 50 g more sugar.
From 50 g of flour, yeast and a pinch of salt, prepare a dough and set it for fermentation. Stir the remaining flour, salt and sugar and grind into the fat. Add the dough, sour cream and knead the dough to medium consistency. Place the finished dough in a cold place for 30 minutes, then divide it into 2 pieces. Roll out each piece into a layer 0.5 cm thick. Cover one layer with nut filling, place the second layer on top and cover it with poppy seed filling.
Roll the layers prepared in this way into a weak roll, place it on a baking sheet greased and sprinkled with flour and place in a cool place for a while. Then bake at moderate temperature.
To prepare the filling, stir 150 g of walnut kernels in caramel sugar syrup, add breadcrumbs, raisins, cinnamon (to taste), lemon juice, grated lemon zest. We will make the poppy seed filling in the same way, replacing the nuts with poppy seeds.

Rolls are one of the main culinary products of holiday tables of different nations, and cinnamon or raisin rolls are loved by many.

Cinnamon roll
For the test let's take 2 cups flour, 3-4 tbsp. spoons of sugar, 2-4 tbsp. spoons of butter or margarine, 1-4 eggs, 10 g of yeast, ¼ cup of milk or water.
For the filling you will need ½ teaspoon ground cinnamon, ½ cup chopped almonds for sprinkling, 3 tbsp. tablespoons melted butter, ½ cup sugar, 1 egg for greasing.
Let's prepare a rich sponge dough. Roll it out into a layer 5 mm thick and 40 cm wide. Grease the surface of the layer with melted, but not hot, butter and sprinkle with sugar mixed with cinnamon. Roll the layer into a roll and place it on a baking sheet, seam side down. Let the roll rise a little, brush it with egg and prick it in several places with a wooden stick. Sprinkle with almonds and bake at 200-220 degrees.

Raisin roll
For the test let's take same ingredients as in the previous recipe.
For the filling: 2 cups raisins, 100 g butter, ½ cup sugar, 1 egg for greasing, 1 tbsp. a spoonful of powdered sugar for sprinkling.
Let's prepare a rich sponge dough, roll it out to a thickness of 4-5 mm and a width of 40 cm. Grease the surface of the layer with egg, sprinkle evenly with raisins and sugar on top. Roll the layer into a roll and place it on a greased baking sheet, seam side down, and press a little. Let the roll stand for 30-40 minutes, grease its surface with oil and make punctures in several places with a wooden stick. Bake for 25-30 minutes at a temperature of 200-220 degrees.
After baking, lightly grease the roll with butter and sprinkle with powdered sugar.

Turkish roll
For the test you will need 500 g flour, ½ teaspoon salt, 1.4 liters warm water, 8 drops vinegar, 1 egg, 1 tbsp. spoon of vegetable oil.
For the filling: ½ l milk, 60 g maize starch, 550 g sugar, 250 g nuts, 1 yolk, 1 tbsp. spoon of vegetable oil, 1 packet of vanilla sugar, 2 lemons, 200 g of butter.
Make a well in the sifted flour, pour in the egg mixed with warm water, vinegar, salt and vegetable oil, and carefully knead the dough. Knead the dough on the board until it begins to lag behind and bubbles appear on the dough. After this, sprinkle the dough with flour and place in a warm place, covering it with an inverted bowl. After 30 minutes, divide the dough on a napkin into several pieces and prepare thin layers from them.
Prepare pudding from milk, maize starch, 100 g of sugar, cool it, then add grated nuts, yolk and juice of 1 lemon. Brush each sheet individually with melted butter and place them one on top of the other. Place the filling on top. Roll into a roll, as tight as possible. Using a sharp knife, cut the roll into portions approximately 3 cm wide and place these pieces on a well-greased baking sheet.
Bake in the oven at medium temperature for 20 minutes. While the roll is baking, prepare a syrup from the remaining sugar and 1 cup of water, adding 1 packet of vanilla sugar and sliced ​​lemon. Pour syrup over the pieces of roll that have not yet cooled down.
Then fold them beautifully and serve.

Chocolate roll
For the test you will need 1 cup flour, ¾ cup sugar, ½ teaspoon cocoa powder, 7 eggs.
For cream: 300 g butter, 1 ¼ cups milk, 3 tbsp. spoons of sugar, 2 tbsp. tablespoons starch, ½ teaspoon cocoa powder, 30 g rum, 100 g.
Prepare biscuit dough without heating by adding cocoa powder.
For the cream, dissolve the starch in ¼ cup of milk. Boil the rest of the milk with sugar and brew with starch. Cool the brew to 20-25 degrees, add butter and rum and, while cooling, beat the cream with a spatula until fluffy.
Cover the sponge cake with a layer of cream and roll it into a roll. Glaze the surface of the roll with loose chocolate, make wavy lines on the surface with a pastry comb. After cooling in the refrigerator for 24 hours, cut the roll into portions.

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 sponge cake 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, 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 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 the 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)
• 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
• 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.

Enjoy your tea! 🙂

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

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 a container of whipped egg whites upside down 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. Trim a little around 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 where 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!

Step 1: prepare the flour.

Step 2: prepare the milk.

Step 3: prepare the yeast.

Step 4: prepare margarine.

Step 5: prepare the dough for the rolls.

Step 6: Serve the roll dough.

You can check the readiness of the roll dough in the oven using a toothpick. If it fits easily into the roll, and there are no lumps of dough or moisture left on its surface, then the baked goods are ready and you can turn off the oven.

From this dough you can form not only rolls, but also make buns, braids and pies.

To prepare dough for rolls, you can use butter instead of margarine.

One of the prerequisites for preparing such a dough is that all ingredients must be at room temperature.