Chocolate Biscuit Roll

Baking and Desserts | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Chocolate Biscuit Roll

Ingredients

Whole egg - 8 pieces
Egg white - 4 pieces
Sugar - 3.5 oz
Salt - a pinch
Vanilla salt - 1 tablespoon
Wheat Flour - 1.8 oz
Cocoa Powder - 1.8 oz
Starch film - 1.8 oz
Liqueur - 1 tablespoon
Cream - 7.1 oz

Step by Step guide

Step 1

Prepare the biscuit mixture. Whisk the yolks with half of the sugar and one tablespoon of vanilla sugar until well combined. Gradually sift in the cocoa, flour, starch, and salt, continuing to mix with a mixer. In a separate non-greased (glass or metal) bowl, whip the egg whites with the remaining sugar until stiff peaks form. Gently fold the egg white mixture into the prepared cocoa mix with a spatula until smooth.

Step 2

Bake the cake layer. Preheat the oven to 437°F. Line a baking tray with parchment paper (or a baking mat). Evenly spread the biscuit mixture onto the tray with a spatula and bake in the oven on the top rack for 8-10 minutes, depending on the height of the cake layer. Do not open the oven for the first 5 minutes! Check for doneness with a toothpick. Remove the cake and, flipping the tray, place it on a table lined with a damp towel. Carefully peel off the baking paper, cover the cake with another damp towel to cool completely.

Step 3

Roll it up. Once the cake has cooled, trim the edges if necessary. Sprinkle it with liqueur. Evenly spread the cream (or whatever filling you desire) over the cake and roll it up.