Sponge rolls

Step-by-step recipe

Step 1:

Separate four yolks from the whites. Cover the whites with plastic wrap and refrigerate.

Step 2:

Fit a star tip into a large pastry bag, fold the tip over to prevent batter from leaking out, and place the bag into a tall measuring cup.

Step 3:

Line the bottom of a baking pan (approximately 39 x 28 cm) with parchment paper, folding it over the sides.

Step 4:

Pour 40 g of milk and 35 g of vegetable oil into a bowl. Mix well with a whisk.

Step 5:

Sift 55g of cake flour (to make cake flour, mix wheat flour with cornstarch) into a bowl through a sieve and mix until smooth.

Step 6:

Add yolks and salt, mix thoroughly.

Step 7:

Take the egg whites out of the refrigerator, add lemon juice and beat with a mixer.

Step 8:

Add sugar in three stages, continuing to stir.

Step 9:

Check the mixture's readiness by pulling it straight up. Continue whisking until the tip stops curling. Then, mix for 30 seconds on low speed to remove any air bubbles.

Step 10:

Place two full spatulas of the prepared egg white mixture into the first bowl and mix thoroughly with a spatula, scraping in from the bottom.

Step 11:

Add the remaining protein mixture and mix in the same way without whipping.

Step 12:

Pour the batter into a pastry bag, filling it as much as possible.

Step 13:

Squeeze the bag and place the dough in strips along the long side of the lined pan, close to each other.

Step 14:

Tap the pan on the table to help the dough strips stick together.

Step 15:

Place the pan in the oven and bake for 20 minutes at 160 degrees.

Step 16:

Remove the finished cake from the pan, holding the edges of the parchment paper. Turn it over onto a surface, and remove the paper. Cover with plastic wrap and let cool.

Step 17:

Cut the sponge cake crosswise into two equal parts.

Step 18:

Place the sponge cake on baking paper, pour honey over it and smooth out the honey layer.

Step 19:

Press down the free end of the paper with a heavy object and start rolling the roll from the other end using a stick, winding the released paper onto it.

Step 20:

Remove the weights, wrap the roll completely in paper and refrigerate.

Step 21:

Repeat all operations with the second half of the biscuit.

Step 22:

Place both rolls side by side, cut lengthwise into four equal parts to make 8 rolls and serve with tea.

Cooking tips

To get the right kind of reduced-gluten biscuit flour, which isn't available in stores, mix regular flour with cornstarch. Regular flour won't produce the same airy, fluffy dough.

For the biscuit, it is better to take a large bag, a bag about 45 cm in size is best.

For beating the dough, it is better to use unbreakable bowls, for example, metal ones.

A biscuit made of ribbed strips is easier to break apart while eating.

Instead of honey, you can use another filling – jam or whipped cream.

See also: Dessert recipes