The roll is one of the fastest and easiest desserts to prepare. The biscuit base for the roll without the addition of oil turns out to be very airy, tender and tasty.
It is necessary
- Eggs 2 pcs
- Sugar 50 g
- Flour 50 g
- Cocoa 15 g
- Baking powder 1 tsp
- Potato starch 10 g
- Vanillin to taste
- A pinch of salt
- Filling (jam, jam, cream, cottage cheese)
- Powdered sugar (or icing) for decoration
Instructions
Step 1
We put the oven to heat up to 180 degrees. Beat the eggs at low speed, gradually increasing the speed and pouring in a thin stream of sugar. The mixture should increase in volume several times and acquire a delicate creamy color. No need to beat until whiteness.
Step 2
Mix flour, cocoa, baking powder, starch, vanillin and salt in a separate bowl. Gradually sift the resulting dry mixture into the egg mixture, gently stirring with a spatula.
Step 3
Cover the form with baking parchment and grease it with oil. Pour the dough onto the parchment and spread it evenly with a spatula. I have a mold measuring 25 cm by 32 cm and the dough is distributed in a very thin layer, about half a centimeter, but in the oven it increases 2-3 times. We bake the cake for 7-8 minutes, checking the readiness with a wooden skewer or a toothpick.
Step 4
We take out the cake from the oven. We cover it on top with another parchment and quickly turn it over onto it. Carefully remove the first sheet of parchment. Until the cake has cooled down (and it literally cools down in 5 minutes), grease it with the filling and roll it up. If the cake is no longer hot during rolling, it will begin to crack. This, of course, will not spoil the taste, it will not look so beautiful.
Step 5
Sprinkle the finished roll with powdered sugar through a sieve, wrap it in foil and put it in the refrigerator for about an hour.
