Biscuit roll

Biscuit roll used to produce rolled cakes, the most famous is none other than the famous Christmas log. You can also use the rolled biscuit simply roll topped with jam. I propose you to discover this recipe biscuit roll easy to do …
Category : Sponge cake
Difficulty : Easy
Servings : 10 people
Preparation time : 25 mins
Cooking time : 12 mins
Rest time : 15 mins
Total time : 50 mins
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5 de 1 vote

Biscuit roll

Ingredients
  

  • 4 eggs
  • 150 g caster sugar
  • 100 g cake flour
  • 30 g cornflour

Instructions
 

  • Start by clarifying the eggs, ie separate the yellows and whites.
  • In a mixer beater,mix the yolks with 120 g caster sugar and whisk until the mixture is white. Then pour of the preparation in a container.
  • In a clean bowl, place the egg whites, adding a little of the caster sugar. When they are 3/4 mounted, add the remaining sugar gradually.
  • When the whites are mounted, stop the mixer beater. Sift the flour and cornflour above the yolks, then mix with a whisk.
  • Add a third of the whites, and mix vigorously to relax the mixture.
  • Add the rest of the mounted whites, and mix gently to keep volume.
  • Spread the mixture of biscuit rolled on a baking sheet of 40 x 30 cm covered with a sheet of baking paper using a paddle. Clear the edges of the leaf.
  • Cook the rolled biscuit in an oven at 180 ° C for 10 to 12 minutes.
  • After cooking, let the biscuit cool, then wrap in a slightly wet fabric so that it retains its flexibility.
The video is in French, but you can see the English subtitles.
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