Sponge cake for a roll
Description
Homemade pastry for tea. This is a simple and classic sponge cake recipe for a roll. If you'd like to vary it, feel free to use cocoa, chopped nuts, and other additions. As for the cream, you can experiment almost endlessly: dulce de leche, custard or chocolate cream, various jams or preserves, etc. The pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
1. Carefully separate the egg whites from the yolks and place them into separate bowls. Start beating the whites at medium speed, gradually adding about half of the sugar. Beat until you get a thick mixture with stiff peaks. Meanwhile, preheat the oven.
- 2
Step 2
2. Separately beat the yolks with the remaining sugar until pale. Add the beaten egg whites to the yolks. Gently mix. Gradually add the previously sifted flour and starch. The mixture should be smooth and free of lumps. Yes, the recipe for a Swiss roll sponge cake is quite standard.
- 3
Step 3
3. Prepare a baking sheet and line it with parchment paper. In this case, simply greasing with oil is not enough—the paper is absolutely necessary! Place the dough neatly onto the sheet and smooth it out. Put the baking sheet into the preheated oven.
- 4
Step 4
4. The sponge cake for the roll is baked at home for an average of about 15 minutes. You can check readiness with a toothpick, but it will also be obvious by its golden color.
- 5
Step 5
5. Immediately while still warm, roll the sponge cake together with the parchment paper and let it cool in this form. Then carefully unroll it, spread with jam or cream, and roll it up again.