Roulade
Description
It goes perfectly with tea and coffee. Perhaps it’s the fastest Swiss roll I’ve ever made. Don’t leave the sponge in the oven too long—it will dry out and crack when you roll it. It got its name because the ingredients are all fives. The roll turns out quite sweet, so I added a tart touch with fresh apricots, but you can swap them for other fruit or berries.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make the “Pyatyorochka” roll cake. Wash the apricots and pat them dry.
- 2
Step 2
Break the eggs into a deep bowl, and while whisking, add the sugar and beat until the mixture is light and fluffy.
- 3
Step 3
Add the vanilla sugar, pour in the vegetable oil, and mix gently until smooth.
- 4
Step 4
Mix the flour, dry milk, and baking powder, then sift into the egg mixture. Gently fold everything together until you have a smooth, fluffy batter.
- 5
Step 5
Line a baking sheet with parchment paper, pour in the batter, and spread it evenly. Place in a hot oven and bake at 180°C for 5–7 minutes until golden.
- 6
Step 6
Take the baked sponge cake out of the oven and spread it immediately with boiled condensed milk. Cut the apricots into wedges and arrange them on the condensed milk.
- 7
Step 7
Using parchment paper to help you, roll the sponge cake into a roulade, wrap it in parchment after baking, and leave until completely cool. Dust the finished roulade with confectioners’ sugar, decorate, and serve.
- 8
Step 8
Done. Serve at the table.