Very tasty filling for a biscuit roll. Sponge roll on egg whites with custard and exotic fruits

Sponge roll With thin dough and delicious cream appeal to all those with a sweet tooth. This dessert is good not only in the store version, but also made with your own hands at home.

Most housewives use their imagination to the fullest and create real culinary masterpieces, making the dessert very beautiful.

Although I admit that even without decorations the sponge roll turns out very appetizing, and its taste will not disappoint anyone.

This article will talk about preparing delicious homemade biscuit with different cream fillings. Let's start right now!

General principles of cooking

For the filling you can use any type of cream - curd, protein, cream, fruit, berry, with the addition of chocolate or even jam, halva, condensed milk.

To add juiciness to the baked goods, sponge cake It is worth soaking in a special syrup.

To make the baked goods aromatic, you can add vanilla, cinnamon or citrus fruits. I advise you to decorate the top of the baked goods at your discretion.

As a rule, it is customary to use cocoa powder for these purposes. powder, coconut shavings, or glaze the baked goods, make fondant.

You can use berries, fruits or chocolate as decoration.

Preparing products for baking sponge rolls with filling

A biscuit dessert recipe should not cause problems for the housewife. The products should be prepared in advance, also preheat the oven and cover a baking sheet with oiled parchment.

The dough can be baked in 15 minutes. Do not leave the stove while baking the biscuit treat. The thing is that baking time will vary depending on individual characteristics. oven.

The sponge cake may brown faster than indicated in the recipe. Ready layer biscuit dough Place it on a kitchen towel and form a roll together with the backing.

Of course, if the recipe does not specify other actions. While the dough is cooling, you need to prepare a cream layer.

And only then you can unwrap the cooled sponge dessert, coat it with a layer and roll it again. Turn out very beautiful and delicious treat like in this photo.

Well, now I offer a selection best recipes on how to prepare a sponge roll at home with a delicious creamy filling.

Quick biscuit roll with condensed milk

You can prepare a very tasty biscuit dessert, and even in a short time. Instead of boiled condensed milk filling, you can use regular condensed milk.

Components for the roll: 5 pcs. chickens eggs; 1 tbsp. sugar and flour; 1 can of boiled condensed milk; 1 tsp soda; half tbsp. vinegar.

Components for decoration: 2-3 tbsp. condensed milk; 100 gr. chocolate and coconut shavings; confectionery powder.

Decoration can be done at your own discretion.

Cooking algorithm with photo:

1. I'm whipping chickens. eggs and sugar. I add the sifted flour, extinguish the soda and add it to the mixture as well.
2. I cover the baking sheet with baking paper and grease it. oil over the entire area. If the parchment is not enough for the width of a large baking sheet (approximately 45x35 cm), lay the paper overlapping.
3. Pour in the dough and bake for 8 minutes at 200 degrees. When the base is ready, divide it into 2 parts and remove it hot from the sheet, grease it with condensed boiled milk and I turn it off. Decorating.

You can make another filling for the roll.

Cream for condensed milk roll

Ingredients: 1 can of condensed milk; 200 gr. sl. butter and 1 pack. van. Sahara.

Cooking algorithm:

1. I mix words. butter and condensed milk with van. sugar.
2. I grease the surface of the dessert with condensed milk, sprinkle coconut shavings on top or cover it with baked milk.

Sponge roll with creamy cream filling

The main feature of the roll will be that the sponge cake will turn out quite simply; it will rise perfectly during baking.

He has one important nuance. You need to brew boiling water and add it to the dough.

You can use whipped cream as a filling. Although I tried smearing a biscuit dessert with jam, and it turned out very tasty.

For baking, you need to find a baking tray at home, approximately 45x40 cm in size.

Components: 5 pcs. chickens eggs; 100 ml boiling water; 10 gr. baking powder; 1 tbsp. flour.

Ingredients for filling: 800 ml heavy cream(from 30%); 2 tbsp. sugar and 4 pack. cream fixer.

Cooking algorithm:

1. 2 tbsp. I mix flour with baking powder and sow using a sieve. I sow and add flour separately. I boil the kettle to make some boiling water.
2. I'm laying out a baking tray. parchment paper, lubricate the plant. oil
3. Using a chicken mixer, I beat it. eggs and sugar. I whisk and pour in boiling water, add flour. I make a batch and add flour and baking powder; it’s better to sift them first.
4. I fill the baking tray with dough, the mixture will be thick, and therefore it needs to be leveled over the surface of the mold. I bake for 15 minutes at 180 degrees. temperature.
5. Let it cool and brush the biscuit with filling. I fold the dough. By the way, the filling can be mixed with chopped berries or fruits. For example, pay attention to the combination with strawberries, peaches or kiwi. Here you can rely on your personal preferences.
6. While the biscuit is baking, you need to make the filling. In this case, you need to beat all these components using a mixer.
7. You can even decorate the sponge cake with cream or fruit, grate chocolate or crumble the dough. Here you can give free rein to your culinary imagination!

Sponge roll with cream and strawberries

Components:

80 gr. Sahara; 70 gr. flour; 5 pieces. chickens eggs; 100 gr. strawberries; food coloring(may not be used); 50 gr. sah. powders; 200 ml cream (fat content from 33%); 1 tbsp. starch.

Step-by-step cooking algorithm:

1. I boil water in a bowl. I place a container for kneading dough on top. It needs to be warmed up. I remove it from the stove and make dough in this building.
2. I'm whipping chickens. eggs, add sugar. Continue whisking for about 10 minutes. Here you can look at the freshness of the chickens. eggs The time will depend on them.
3. When a stable foam appears, you need to add sifted flour and starch. Afterwards mix thoroughly. with a spatula, making movements from bottom to top. This is very important; the mass must be processed very carefully.
4. The dough will decrease slightly in volume. You need to take a little and add dye to it. Then line the baking tray with baking paper. You need to pour out the dough and level it using a tablespoon. Now you can color the dough and make splinters from it using a simple toothpick.
5. I bake for 7-10 minutes at 180 degrees.
6. I take it out of the oven. I put the cake in the kitchen. towel and remove the parchment paper. I roll the roll on a towel and let it cool.
7. I whip the cream to make foam. I introduce sah. powder, I don’t stop whisking, I need to achieve stable peaks. I cut strawberries and add them to the cream. I mix the mixture well.
8. I unroll the roll and, not reaching the edges by about 2-3 cm, distribute the filling.
9. I roll the dessert into a roll and decorate it. powder. I put it in the refrigerator for a couple of hours so that the baked goods are thoroughly soaked in the filling.
10. I cut it into portions and invite guests for tea!

Roll Log with chocolate cream

Components:

6 pcs. chickens eggs; 150 gr. Sahara; 60 gr. starch cook. and flour; 400 gr. condensed milk; 300 gr. sl. oils; half st. nuts; You can use confectionery sprinkles for decoration; white tiles chocolate.

Cooking algorithm:

1. Mix flour with starch. See you.
2. I beat only the whites into a stable foam and add sugar.
3. I grind the yolks until they are white; they need to be 2-3 times larger.
4. I introduce the sifted starch-flour mixture. I knead the mixture from bottom to top.
5. I cover a baking sheet with parchment paper, put the dough in and level it out. I bake at 180 degrees. over 180 degrees. The time may vary, so I recommend using the oven yourself. All devices are different, and therefore the roll can be baked much faster or vice versa.
6. I remove the cake from the paper and, while warm, form it into a roll.
7. I fry the nuts over low heat and chop them until crumbly.
8. In the words add 3 tbsp butter. cocoa powder. Mix thoroughly to obtain a homogeneous mass. I add condensed milk and whip the cream.\
9. Part of the cream should be left to decorate the top of the roll, but I mix the second mass with nuts. I knead the cream to form a homogeneous mass.
10. I unfold the sheet and apply the cream. I grease the sides and sprinkle with nut crumbs. I leave the decoration up to your discretion; in my case, I used a variety of confectionery toppings.

Sponge roll with cream and raspberries

If you really want something sweet, I recommend making a homemade roll, which you can stuff sour cream and raspberries.

This berry can lift your spirits and can be used even in winter if you freeze it first.

Although it won’t be difficult to buy it in grocery supermarkets in any city. You need to bake the dessert in the oven.

This roll will be an ideal option for a holiday tea party, or you can simply make it for your loved ones for breakfast.

Based on classic way preparing the roll, cream is also not difficult to make. It turns out that the process itself is not at all complicated.

Ingredients for the dough: 150 gr. Sahara; 120 gr. flour and 4 pcs. chickens eggs

Ingredients for the cream:

300 gr. sour cream; 3 tbsp. Sahara; 200 gr. raspberries; 1 pack van. sugar and a little dark chocolate for decoration, a couple of mint leaves.

The cooking algorithm is described step by step:

1. Separating chickens. eggs into yolks and whites. I beat the latter until fluffy, then add sugar and continue beating. You need to achieve a stable foam.
2. Mix the yolks with sugar and beat until white; the mass should also become larger in size.
3. I mix 2 egg mixtures together. You can add the whites to the yolks or vice versa. There is another option: mix the yolks with sifted flour and only then add the whites. I advise you to add the yolks into the whites and then only the sifted flour. I just mix with a silicone spatula, there is no need to use a mixer at this point.
4. I leave the test batch for a while.
5. I turn on the oven. I cover the baking sheet with parchment paper, grease the mixture. butter, sprinkle with flour. I put the dough on top and level it out.
6. I bake at 180 degrees. for 20 minutes. The fire should be medium. Readiness is determined by the appearance of a golden brown crust on the baked goods. Be aware that it is forbidden to open the oven while baking the biscuit.
7. Ready cake I turn it over onto a towel. I remove the baking sheet and paper and form a roll. I let it cool down.
8. Beat sour cream with sugar and van. sugar. Better to use home product, the sour cream will whip up like cream. You can add a pack of sour cream to store-bought sour cream. thickener I apply the finished cream to the unrolled roll and place raspberries on top.
9. I roll up the dessert and place it on a plate, smearing cream on top. I decorate the cocoa powder with melted chocolate, raspberries and mint.

Of course, I leave the decoration to your personal discretion. It is better to let the sponge roll stand for 50-60 minutes in the refrigerator.

And only then you can start a sweet table. You can definitely eat it in one sitting. Enjoy your tea!

Bake more homemade baked goods. My recipes will help you achieve the desired result with minimal effort and time.

To appear on your table delicious roll with cream, I advise you to follow the recommendations below:

• The dessert will have a piquant taste if you smear it over the entire surface with your favorite essences.
• You can use Rictotto cheese for the filling. But it is quite expensive, and therefore I advise you to make an analogue of it yourself. The curd cream composition will be simply excellent.
• You need to take 1 liter of kefir, previously frozen to ice. I free the rock kefir from the bag and put it in cheesecloth. I hang it up and let the kefir thaw. The whey will go away, and there will be soft cottage cheese in the gauze.
• From 1 liter of kefir you can make 200 grams. delicious curd composition. Try making it and your dessert will be even tastier.
• To prepare homemade desserts, you need to use only fresh ingredients and then everything will turn out tasty, high quality and beautiful.

My video recipe

Hi all!

Today I will tell you a recipe for a wonderful sponge roll with cream.

There are a lot of sponge roll recipes, but all of them require either hot biscuit Roll it up into a roll and let it cool like that, then unroll it, spread it with cream and roll it up again, or the cake needs to be soaked. All this is very impractical in my opinion.

Home distinctive feature What sets this roll apart from the rest is that it rolls up cold and doesn’t break! Yes, you will have to tinker a little at the dough preparation stage. But believe me, it's worth it!

In addition, its preparation will require a modest set of products:

• for test:
• 3 eggs
• 75 g sugar
• 75 g flour
• for cream:
• 125 g butter room temperature
• 100 g powdered sugar (preferably finely ground)
• 50-100 ml milk (boil and cool to room temperature)
• vanillin

In principle, you can use any cream you like - even whipped cream! But I suggest cooking, preparing quickly and from available products, but it turns out incredibly tender and tasty!

Preheat the oven to 180-200 °C and place a saucepan with water for a water bath on the stove, bring to a boil and reduce the heat to low.

IN original recipe It was suggested to use a mold measuring 33x23 cm, but I didn’t have one, so I took 40x30 cm. The cake turned out to be quite thin, if you want the cake to be thicker, either add 1 more egg and 25 g each of sugar and flour, or use a baking sheet slightly less.

Line the baking pan with baking parchment.
Beat the eggs and sugar in a heat-resistant glass bowl until a fluffy, homogeneous mixture is obtained.

Place the bowl over a pan of simmering water and whisk until the mixture is thick and light in color.

Remove the bowl from the pan and continue whisking until the mixture cools and flows when the mixer attachment is raised.

Add the sifted flour and carefully mix the dough with a plastic spatula.

Pour the dough into the mold and bake for 10-12 minutes.

The dough should rise and spring back when pressed.

Take the finished cake out of the oven and sprinkle with refined granulated sugar, cover with parchment paper.

Turn the biscuit onto a sheet without removing it from the mold and leave to cool.

When the cake has cooled, remove the pan and carefully peel off the parchment and trim the edges if necessary.

To prepare the cream, combine all ingredients and beat with a mixer until the mass becomes homogeneous and pearly in color. Approximately 3-5 minutes.

Spread the biscuit with cream and roll it up.

It’s not difficult to prepare such a miracle with your own hands. The main thing is that all recipes for sponge rolls do not allow for accidents - you must follow the instructions to the smallest nuances. If you violate the technology, or do not follow the proportions, the dough will be difficult to wrap: it may break or crumble. But having mastered this simple science, you can then delight your family with wonderful baked goods. By changing the fillings, it is easy to provide variety: every tea party can become original.

The five most commonly used ingredients in recipes are:

Masterpieces with jam, chocolate, condensed milk, cottage cheese, fruit or poppy seeds - such an abundance of options can be a real temptation for those with a sweet tooth. You can pamper yourself with a delicate, lush delicacy even while on a diet. To do this, you need to use dietary variations of recipes. Unlike pastries and cakes, rolls will not require excessive effort from housewives. The thin sponge cake bakes very quickly and rolls immediately after cooking. The dessert does not require additional decoration, but if desired, you can pour glaze over it and decorate it with cream flowers or candied fruits. You can just lightly sprinkle the dish powdered sugar.

Both adults and children love homemade cakes. One of the most simple types biscuit dough.

We offer you several recipes for sponge rolls. Preparing them is not at all difficult even for an inexperienced housewife. A sponge roll will be a great addition to a cup of tea or aromatic coffee. Or you can go visit with homemade cakes. We are sure that the owners will certainly appreciate your gesture.

Sponge roll with condensed milk and nuts

To prepare a roll with condensed milk and nuts you will need

for test:

• 1 cup of sugar
• 1 cup flour
• 4 eggs

syrup for impregnation:

• 4-5 tbsp. boiled condensed milk
• 3-4 tbsp. nuts (walnuts, hazelnuts, etc.)
• powdered sugar

Recipe for roll with condensed milk and nuts

1. Separate the whites from the yolks. Beat the yolks with sugar. Beat the whites into a fluffy foam. Carefully combine the yolks and whites. Gradually add flour in a thin stream.
2. On a prepared baking sheet (lined with baking paper), pour a thin layer onto the baking sheet and spread it evenly over the entire sheet.
3. Bake the biscuit at a temperature of 200-220 °C until golden brown.
4. When the sponge cake has cooled, remove the paper and soak the cakes in syrup. Brush it with boiled condensed milk, sprinkle with nuts, and wrap it in a roll. Sprinkle powdered sugar on top.
5. It is advisable to soak the biscuit in syrup no earlier than 7-8 hours after baking. Otherwise, it may get wet and fall apart.

Sponge roll with lemon cream

This roll is amazingly tender, with zesty lemon notes.

To prepare a sponge roll with lemon cream you will need

For the test:

• 4 eggs
• 1 yolk
• 3-4 tbsp. hot water
• vanilla sugar
• 125 grams sugar
• 25 g starch
• 100 g flour
• a little soda on the tip of a knife

For cream:

• 10 g powdered gelatin
• 400 g cream
• 100 ml lemon juice (squeeze from lemon, strain)
• 100 grams of powdered sugar
• zest of one lemon
• vanilla sugar

Recipe for sponge roll with lemon cream

1. Preheat the oven. Prepare the dough. To do this, beat the eggs and yolk with a mixer, gradually add hot water. Beat the mixture at maximum speed for one minute.
2. After this, add sugar and vanilla sugar in portions. Beat for another 2-3 minutes. The mass should increase in volume.
3. Add sifted flour to the resulting mass, combining it with soda and starch, dividing the flour into 2 portions.
4. Whisk the dough from top to bottom. Place it in a pan lined with baking paper and place in the oven. Bake for 10-15 minutes at 180°C.
5. Meanwhile, prepare a damp kitchen towel. Its size should be larger than the shape itself.
6. Spread the towel on the table and sprinkle it with sugar. Remove the finished biscuit from the oven. Carefully remove the paper from it. And use a towel to roll the dough into a roll. Leave it to cool in a towel.
7. In the meantime, prepare lemon cream. For this
   Soak the gelatin in cold water following the instructions. Lemon juice heat on the stove (do not boil!), dissolve gelatin in it and cool.
8. Whip the cream with powder and lemon zest. Add cooled lemon juice to the cream and beat again.
9. Unwrap the cooled sponge cake, spread it with the prepared cream and wrap it again. Place the finished roll on a flat plate and cool it in the refrigerator (at least 2 hours) before serving. Dust with powdered sugar or decorate to your liking. Bon appetit!

with pink soufflé

Those with a sweet tooth will surely like it sponge roll with pink soufflé. Strawberry soufflé goes well with delicate dough.

To prepare a sponge roll with pink soufflé you will need:

For the biscuit

• 4 eggs
• 120 g sugar
• 2 tbsp. warm water
• 75 g starch
• 75 g flour
• a pinch of salt

For the soufflé:

• 3 squirrels
• vanilla sugar
• 150 g powdered sugar
• 75 g condensed milk
• 50 g sl. oils
• 6 sheets of flavored gelatin
• If desired, you can add fresh strawberries to the souffle

Recipe for sponge roll with pink soufflé

1. Separate the yolks from the whites. Beat the yolks with warm water. Add 2/3 sugar in small portions, beat until thick.
2. Beat the whites separately. Add the remaining salt and sugar, beat until foam forms.
3. Add 1/3 of the beaten whites to the yolks and mix gently. Add the rest of the mixture and mix again.
4. Combine flour with starch. Sift the flour into the egg mixture through a sieve. Stir gently.
5. Preheat the oven to approximately 220°C.
6. Prepare a baking sheet. Ready dough pour onto a baking sheet. Level it out. Bake the roll at 200°C for about 10 minutes.
7. Place the hot biscuit on a towel. Sprinkle the towel with a little sugar first. Remove the paper. And using a towel, roll the biscuit into a roll. Leave it to cool.
8. To prepare the soufflé, beat the whites with vanilla and powdered sugar (1 minute). Place the mass on water bath and, stirring constantly, warm it slightly.
9. Remove the dishes from the bath and beat the mixture with a mixer to form a stable foam. Separately, beat condensed milk and butter.
10. Add condensed milk and butter into the whites. In this case, the mass will become more liquid.
11. Place gelatin in cold water for 10 minutes.
12. Remove the sheets. Dissolve gelatin in a water bath.
13. Then add a few spoons of cream into the gelatin, and then add the rest of the cream.
14. Place the cream in the refrigerator for 10 minutes, the mass should become jelly-like.
15. Unwind the roll and put the towel aside. Place the soufflé filling on the roll and wrap it again. Leave the roll in the refrigerator for a couple of hours so that the cream hardens.
16. This roll will appeal to those who like not wet, but slightly moist filling. Bon appetit!

Sponge roll with sour cream

And finally, here is a recipe for another wonderful sponge roll with sour cream cream.

To prepare the biscuit roll you will need

For the test:

• 4-5 eggs (depending on size)
• 4 tbsp. cold water
• 160 g flour
• 160 g sugar
• 0.5 tsp. baking powder

For cream

• 400 g sour cream
• 200 g granular cottage cheese
• sugar to taste
• 1 packet of vanilla
• 2 packets of cream thickener

For impregnation

• Any syrup

Biscuit roll recipe

1. Set the oven to heat (225°C). Prepare the dough. Separate the whites from the yolks. Beat the yolks with sugar, vanilla, the whites with water (you should get a strong foam).
2. Add flour and baking powder to the yolks, beat. Combine the whites with the yolk mixture. Pour the dough onto a baking tray lined with baking paper and smooth it out. Bake the dough for about 8 minutes. At the same time, it should acquire only slightly golden crust. Do not overcook the dough in the oven!
3. Remove the paper and soak the biscuit in syrup. Using a towel, roll it into a tight roll. Leave to cool.
4. Prepare the cream. To do this, beat sour cream with vanilla, sugar and thickener into a strong mass. Add cottage cheese. Grease the cooled roll with cream and wrap again. Tender roll ready! Bon appetit!
5. We hope you try our recipes and have a lot of fun cooking. delicious baked goods, as well as amazing taste. We are sure that your family and guests will be delighted with the biscuit rolls you have prepared, and soon there will be no trace left of them!

The biscuit roll is baked from affordable products that are always in the kitchen. The variety of fillings is also a huge plus. You can coat the baked goods with jam or any cream, and you can also put any fresh or canned fruit in the layer.

The only drawback of this dessert lies not in it, but in the minds of housewives who have never prepared it - what if they won’t be able to roll it up. Selection delicious recipes And detailed description technologies will make biscuit rolls a favorite delicacy in any family and help overcome possible fears.

This baking is simple in terms of the number of products included in the dough. There is no need to cook the layer for a long time. Fruit jam or thick homemade jam. You should not use a component that is too liquid, as it may simply cause the biscuit to become soggy. Then you have to eat dessert with a spoon.

What you will need for a sponge roll with jam or jam:

• 4 eggs;
• 180 g powdered sugar;
• 160 g flour;
• 3 g salt;
• 5 g of soda slaked with vinegar or lemon juice;
• 200-250 g jam (thick jam).

Dessert baking steps:

1. Beat eggs with salt with a mixer. When the mass turns into fluffy foam, slowly add powder without stopping the mixer. Then manually stir in the flour and slaked soda.
2. Pour the dough onto a greased baking sheet and smooth it out. The sponge roll is quick – it will be completely baked in 5 minutes in the oven at 200 degrees.
3. Remove the hot cake from the mold onto a linen towel, brush with jam or marmalade and roll it up. Before serving, the baked goods can be decorated with powder, almond flakes or glaze.

With condensed milk cream

Condensed milk can add a pleasant milky taste to biscuit baked goods. Depending on personal preferences, the milk can be simply condensed or boiled.

For a roll with condensed milk cream you will need:

• 4 eggs;
• 180 g sugar;
• 160 g flour;
• 150 g butter;
• 200 g condensed milk;
• 15-20 ml cognac;
• 3 g vanillin.

How to prepare the roll:

1. Beat the eggs from the refrigerator into a fluffy foam. Continue beating with a mixer, gradually adding sugar. When the volume of the sweet egg mass doubles, add flour. Mix it only with a spatula, not with a mixer, and in one direction.
2. Line a baking sheet with oiled parchment. Spread the dough on it in an even layer, which is then baked in a preheated oven until light golden brown.
3. Roll the hot biscuit and paper into a roll and leave to cool. It is very convenient to use buttered baking paper for baking sponge cake. With it, it will definitely move away from the shape and after preliminary folding it will not stick together.
4. Meanwhile, beat the soft butter until white with a mixer. Next, so as not to overbeat the cream, stir in the condensed milk, cognac and vanilla with a spatula.
5. Unroll the cooled sponge cake, remove the paper from it, generously grease it with cream and roll it again. You can cover it on top chocolate icing and sprinkle with crushed nuts.

With bananas

For those who are afraid that the cake will break when folded, we can recommend starting to learn how to make sponge rolls with this recipe, which is also beautifully called “Elephant’s Tear”.

For the base - chocolate sponge cake you need to prepare:

• 5 eggs;
• 300 g sugar;
• 300 g flour;
• 150 ml water;
• 75 g cocoa powder;
• 7 g baking powder.

For the internal filling of the roll you will need:

• 300 ml milk;
• 250 g butter;
• 150 g boiled condensed milk;
• 50 g flour;
• 30 g starch;
• 2 bananas;
• vanilla and ground nuts to taste.

The top of the baked goods is covered with glaze made from:

• 100 g dark chocolate;
• 100 ml cream;
• 30 g butter.

Bakery:

1. Separate the whites and yolks. Beat the first ones separately with a mixer until foamy, and bring the yolks until white and fluffy together with sugar and water. Carefully combine both masses.
2. Add mixed dry ingredients into the egg mixture. Bake a rectangular cake from chocolate sponge dough. While hot, fold it in half lengthwise, placing a rolling pin inside, and cover with a damp towel. So the cake should sit for an hour.
3. Brew milk with flour and starch, then let cool to room temperature and beat together with boiled condensed milk and soft butter. Add nuts and vanilla to the cream to taste.
4. Peel the bananas and cut them so that they can be laid out in an even row. Grease the cake generously with cream, put bananas in the middle and give the dessert the shape of a tear. Top the roll with fudge made from chocolate and cream melted with butter. Decorate to taste. After a couple of hours in the cold, you can feast on elephant tears.

With custard

A simple sponge roll combined with custard And exotic fruits turns into a delicious dessert. The highlight of the roll also lies in the biscuit dough, which is prepared using egg whites.

The sponge cake is baked from:

• 6 chicken egg whites;
• 200 g powdered sugar;
• 2.5 g citric acid;
• 2.5 g salt;
• 110 g flour;
• 6 g baking powder.

The composition of the layer includes:

• 300 ml milk;
• 2 chicken eggs;
• 160 g sugar;
• 80 g starch;
• 1 g vanillin;
• 140 g of soft cottage cheese, blended with a blender;
• assorted canned exotic fruits (pineapple, mango, etc.).

Prepare the dessert as follows:

1. Beat the whites with a mixer first citric acid, then adding salt, vanilla and small parts of sweet powder. You should get stiff peaks.
2. Gently stir in the flour mixed with baking powder using a spatula. Spread the dough onto greased parchment paper on a baking sheet.
3. Bake for 12-15 minutes. Sprinkle the finished hot sponge cake with powder and roll it into a loose roll, which is secured with thread in several places.
4. Prepare the custard. Grind half the sugar together with starch and eggs. Add the resulting mixture in a thin stream to boiling milk with vanilla and the other half of the sugar. Brew until thickened and cool completely.
5. Mix the custard base with the cottage cheese with a whisk. Cut the fruits into small cubes.
6. Soak the warm sponge cake with canned fruit syrup, cover it with a layer of cream, place the chopped fruit on it and roll it again.
7. Refrigerate the dessert overnight before serving. As a decoration, baked goods can be dusted with sweet powder.

Chocolate sponge roll

The difference with this roll is that it does not need to be rolled first, so the cream and other ingredients must be ready and on hand.

For chocolate honey sponge cake you need to take:

• 3 eggs;
• 100 g sugar;
• 30 g honey;
• 50 g cocoa powder;
• 120 g flour;
• 3 g soda.

The roll layer will be made of butter cream and cherries:

• 125 ml water;
• 100 g sugar;
• 30 g flour;
• 100 g butter;
• 200 g fresh or frozen pitted cherries;
• 60-75 ml of cherry juice for soaking the biscuit.

How to prepare a roll step by step:

1. Beat eggs, honey and sugar for five minutes at minimum mixer speed. Then add the bulk ingredients and also mix them with a mixer.
2. Pour the dough and spread it with a spoon on the oiled parchment. Bake chocolate cake 7-12 minutes, depending on the characteristics of your particular oven.
3. For the cream, boil boiling syrup from water and sugar with flour. When the mixture has cooled, beat it with a mixer along with soft butter.
4. Ready chocolate sponge cake lightly soak in cherry juice, spread generously with cream, distribute cherries on top and roll up. You can decorate the top of the baked goods with melted chocolate and a few cherries.

With poppy seeds

How to cook sponge roll with poppy seeds? You can add the seeds directly to the dough, or you can cook delicious cream from ground poppy seeds and boiled condensed milk, it will turn out very beautiful and unusually delicate in taste.

For a roll with a poppy seed layer you need to take:

• 5 chicken eggs;
• 250 g fine sugar;
• 250 g flour;
• 400 g boiled condensed milk;
• 100 g butter;
• 50 g poppy seeds;
• 40 g hazelnuts.

We bake as follows:

1. For the sponge cake, beat the yolks with half the recipe amount of sugar and flour. Separately, beat the whites with the second half of the sugar into a stable foam. Very carefully combine the white foam and the yolk batter.
2. From the received batter bake a rectangular cake. The baking temperature should be 200 degrees, and the time will depend on the oven. The main thing is not to dry out the biscuit so that it can be rolled.
3. For the cream, simply beat butter, condensed milk, ground poppy seeds and chopped hazelnuts with a mixer into a fluffy, homogeneous mass.
4. Roll up the hot cake, and after cooling, carefully unroll it, coat it with cream and return it to its original roll state.

With curd cream

You can prepare a sponge roll in a new way every day, combining the most successful dough recipe in your opinion with a new filling (cream and fruit). One of the creams that goes well with sponge cake is cottage cheese.

For a simple and inexpensive roll with this filling you need to take:

• 4 eggs;
• 100 g sugar;
• 160 g flour;
• 5 g baking powder;
• 3 g vanilla powder;
• 200 g of tender non-grain cottage cheese;
• 120 g condensed milk.

Baking method:

1. Add vanilla flour and baking powder into the foam of eggs beaten with sugar, carefully so that the air bubbles do not burst.
2. Bake a rectangular cake from the resulting biscuit dough on oiled parchment. Roll it up hot with baking paper and cover with a towel.
3. While the cake cools slightly, beat the cottage cheese and condensed milk with a mixer into a delicate curd cream.
4. Unwrap the biscuit, coat it with cream and, carefully removing the parchment, roll it again. After an hour in the refrigerator, the baked goods are ready.

Sponge roll with butter cream

This roll can be called a classic. Is it a combination of biscuit and butter cream with a subtle alcoholic note isn't it? Of course, if those with a sweet tooth under 18 years of age are enjoying this pastry, alcohol should not be added to the layer.

Ingredient composition of dough and cream:

• 4 eggs;
• 360 g sugar (half for dough and half for cream);
• 200 g flour;
• 200 g butter;
• 80 ml water;
• 15-30 ml cognac.

Biscuit roll recipe step by step:

1. Knead eggs, sugar and flour biscuit dough. The kneading algorithm is the same as in the recipe for rolls with condensed milk. Roll the hot rectangular sponge cake into a roll.
2. For the cream, make syrup from sugar and water. All sweet crystals should dissolve and the mixture should boil.
3. Soft butter beat with a mixer, pouring in the cooled syrup a tablespoon at a time. At the end of whipping, add cognac.
4. Next, the algorithm of actions is similar to the previous recipes: unroll the cake, grease it with cream, roll it up and keep it in the cold for several hours so that the roll sets.