Confectionery roll (in English-speaking countries called “Swiss roll “) is quite easy to prepare, just bake sponge cake, grease with raspberry jam and curl. For the test you will need sugar, flour and eggs. Knead it and bake a thin large sheet biscuit. Cool it by turning it into a roll while the biscuit is still hot and malleable, so it retains its “shape” and does not crack, when you fold it with the filling. Chilled biscuit expand, spread with raspberry jam and roll again. Sprinkle sponge cake with icing sugar, chop thin Slices and serve with tea or coffee. Share with friends: 
Time: one hour. 2 minutes. Difficulty: medium Quantity: 1 roll Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large eggs, room temperature, separate the proteins from yolks
- 30 gr powdered sugar + optionally for sprinkling
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 tbsp. l Sahara
- 90 gr. flour for baking (confectionery flour)
- 145 gr. raspberry jam
Recipes with similar ingredients: eggs, icing sugar, vanilla extract, sugar, confectionery flour, raspberry jam
Recipe preparation:
- Preheat the oven to 175 ° C. Cover with baking paper a form for roll size 37×25 cm.
- Put egg yolks and icing sugar in a large bowl or in a bowl of a stationary mixer equipped with a whipping nozzle, and whisk until the mixture doubles in volume and drain with a whisk tape, about 4 minutes. Stir in the vanilla.
- In a separate bowl, beat the egg whites with salt first on low speed until foam, then increase speed mixer until high and stir in sugar, whisking until medium peaks.
- Sift half the flour into the yolk mixture and mix it whisk, then stir in half the whipped proteins. Similar stir in the remaining flour, and then use the spatula to stir remaining whipped squirrels. Put the dough in the prepared form and distribute it evenly.
- Bake a biscuit for about 12 minutes until it springs with light pressure. Cool it in a mold on a wire rack for 2 minutes, then use a spatula to remove the edges from the mold. Sift the sugar powder over the entire surface of the biscuit and cover with a clean towel. Put the second one on the towel and flip it over quickly a biscuit, having removed the form in which it was baked. Remove the paper and sprinkle the surface of the biscuit with powdered sugar. With a towel roll the cake into the roll on the shorter side and give it cool completely (the biscuit cooled by the roll does not crack when you roll it again with the filling).
- Stir the raspberry jam to make it softer. Expand roll and grease it with an even layer of jam. Roll the roll again and sprinkle with powdered sugar. Cover and keep at room temperature before serving. Roll can be baked in advance and stored 1 day, covered, at room temperature.
