Certainly! Here’s a simple recipe for a delicious biscuit roll cake:
Ingredients:
For the cake:
- 4 eggs
- 100g (1/2 cup) granulated sugar
- 100g (3/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
For the filling:
- 200ml (3/4 cup) whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 180°C (350°F). Line a baking sheet (about 11×17 inches) with parchment paper and grease it lightly with butter or oil.
- Prepare the cake batter:
- In a large mixing bowl, beat the eggs and sugar together with an electric mixer until pale and fluffy.
- Add the vanilla extract and a pinch of salt, and continue beating until well combined.
- Sift the flour and baking powder over the egg mixture. Gently fold the flour into the eggs using a spatula or whisk, making sure not to deflate the mixture too much.
- Bake the cake:
- Pour the batter onto the prepared baking sheet. Spread it evenly using a spatula to make a thin, even layer.
- Bake in the preheated oven for about 10-12 minutes, or until the cake is lightly golden and springs back when touched.
- Prepare the filling:
- While the cake is baking, whip the whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the roll cake:
- Once the cake is baked, remove it from the oven and let it cool in the pan for a couple of minutes.
- Carefully lift the cake using the parchment paper and transfer it onto a clean kitchen towel sprinkled with powdered sugar. Peel off the parchment paper gently.
- Roll the cake:
- Starting from one end, roll the cake together with the towel into a log shape. Let it cool completely while rolled up to maintain its shape.
- Fill and roll the cake:
- Carefully unroll the cake and spread the whipped cream evenly over the surface, leaving a small border around the edges.
- Gently roll the cake back up, using the towel to help you lift and roll. Place the seam side down on a serving platter.
- Chill and serve:
- Wrap the cake in plastic wrap and refrigerate for at least 1 hour before serving to help it set.
- Optionally, dust the top with powdered sugar before serving. Slice and enjoy!
This biscuit roll cake is light, fluffy, and perfect for any occasion!