A BISCUIT OR SWISS ROLL OR JELLY CAKE named in different countries even in China, Japan and other countries you can find this roll. Pretty interesting the first roll was found in New York, US 1852....
I always thought as a kid that it was a European thing....but...wiki helpped me to fill this gap...
It is an easy recipe, however, it is very sensitive and you need to pay attention to the process. The second part is to roll the sponge cake after baking. That is the tricky part. Once you have practice and done more than one sponge roll it is simple.
To get a taste of what we are doing this is mine Lemon Creme sponge roll. The Lemon Cream is from Chef Bruno Albouze and it is realllly good!
I always thought as a kid that it was a European thing....but...wiki helpped me to fill this gap...
It is an easy recipe, however, it is very sensitive and you need to pay attention to the process. The second part is to roll the sponge cake after baking. That is the tricky part. Once you have practice and done more than one sponge roll it is simple.
To get a taste of what we are doing this is mine Lemon Creme sponge roll. The Lemon Cream is from Chef Bruno Albouze and it is realllly good!
Here are the ingredients: Bake on 400 F (200 C) 10 -12 mins or until it is done....carefully some oven are to hot and it only takes less then 10 mins.
***
For the sponge:
5 eggs
125 g granulated sugar
1 pck Vanilla sugar
125 g flour
extra sugar for turning the dough upside down
***
For the Filling:
Lemon cream:
2 lemon zest
1/3 cup + 1tbsp. lemon juice
1/3 granulated sugar (70 g)
2 ea eggs
3/4 ( 90 g ) unsalted butter, cubed & chilled
***
Let's start....
Part 1:
Divide egg yolks and egg whites. Add egg yolks in your mixing bowl and add 5 tbsp water, mix. Pour 75 g sugar and vanilla sugar in the bowl and mix until the mixture change its color to white and foamy.
***
Part 2:
Transfer the egg yolk mixture to a clean bowl. Wash you mixing bowl and start beating your egg whites, by adding a pinch of salt and during your mixing add 50g sugar and beat until stiff. Do not over mix!
***
Part 3:
Transfer your meringue to the egg yolk mixture and gently fold it in. Sift you flour on top of your egg yolk/meringue mixture and gently fold it in.
***
Part 4:
Prepare a baking tray with parchment paper and pure your dough mixture on it. Use a spoon to smooth it out and bake it for 10 mins. until golden brown.
***
Part 5:
Use a clean kitchen towel and scatter sugar on top of it then carefully drop your sponge dough on your kitchen towel, remove parchment paper and roll it to a log and let it cool.
Tip:
Should you have difficulty to get rid off the parchment paper use a cold damp kitchen towel and put it shortly on top of your dough.
***
Meanwhile...start on your favor filling or try this great Lemon filling
Lemon filling:
Bring to boil lemon juice, sugar and zest, add eggs and whisk over medium heat. Let cool down a few minutes and add your butter ( need to be chill) for mixing it use your hand mixer (Zauberstab) until everything is blended ....put a plastic wrap over and chill in the fridge...
***
Part 6:
Undo the log carefully it is pretty fragile in breaking. Spread your lemon cream on top and use your towel to roll it back to a log.
***
Part 7:
To decorate I made an italian meringue, but you can make buttercream or if your do not have the time use icing sugar and dust your log with it.
***
For your buttercream:
300 g butter, soft
300 g icing sugar
pinch of salt
1tsp. vanillia extract or bean
Mix all the ingredients together until they all blended in. Done!
***
***
Let's start....
Part 1:
Divide egg yolks and egg whites. Add egg yolks in your mixing bowl and add 5 tbsp water, mix. Pour 75 g sugar and vanilla sugar in the bowl and mix until the mixture change its color to white and foamy.
***
Part 2:
Transfer the egg yolk mixture to a clean bowl. Wash you mixing bowl and start beating your egg whites, by adding a pinch of salt and during your mixing add 50g sugar and beat until stiff. Do not over mix!
***
Part 3:
Transfer your meringue to the egg yolk mixture and gently fold it in. Sift you flour on top of your egg yolk/meringue mixture and gently fold it in.
***
Part 4:
Prepare a baking tray with parchment paper and pure your dough mixture on it. Use a spoon to smooth it out and bake it for 10 mins. until golden brown.
***
Part 5:
Use a clean kitchen towel and scatter sugar on top of it then carefully drop your sponge dough on your kitchen towel, remove parchment paper and roll it to a log and let it cool.
Tip:
Should you have difficulty to get rid off the parchment paper use a cold damp kitchen towel and put it shortly on top of your dough.
***
Meanwhile...start on your favor filling or try this great Lemon filling
Lemon filling:
Bring to boil lemon juice, sugar and zest, add eggs and whisk over medium heat. Let cool down a few minutes and add your butter ( need to be chill) for mixing it use your hand mixer (Zauberstab) until everything is blended ....put a plastic wrap over and chill in the fridge...
***
Part 6:
Undo the log carefully it is pretty fragile in breaking. Spread your lemon cream on top and use your towel to roll it back to a log.
***
Part 7:
To decorate I made an italian meringue, but you can make buttercream or if your do not have the time use icing sugar and dust your log with it.
***
For your buttercream:
300 g butter, soft
300 g icing sugar
pinch of salt
1tsp. vanillia extract or bean
Mix all the ingredients together until they all blended in. Done!
***
Lemon Cream roll on ice!
Delicious to the TASTE!
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