FranceBiscuit Roll
Biscuit roll is made of biscuit dough with starch added, which makes it crumbly. Filled with rich butter cream.
Key Ingredients
What you'll need
Ingredients
- 160 gSee recipes with wheat flour
wheat flour
i - 150 g
- 6
- 1 tablespoonSee recipes with potato starch
potato starch
i - 150 gSee recipes with butter
butter (for cream)
i - 75 gSee recipes with powdered sugar
powdered sugar
i - 60 gSee recipes with condensed milk
condensed milk
i - 1 teaspoonSee recipes with brandy
brandy
i - See recipes with vanilla sugar
vanilla sugar
i
How to make it
Instructions
- 1
Beat the yolks with 3/4 of the sugar until smooth. In a separate clean bowl, beat the whites, then add the remaining 1/4 sugar and whisk to firm peaks.
- 2
Fold 1/3 of the beaten whites into the yolks. Add flour mixed with potato starch, then fold in the rest of the whites until a homogeneous dough forms.
- 3
Spread the batter on greased parchment paper in an 8 mm layer. Bake at 200-220°C for 10-15 minutes until golden and springy.
- 4
Remove from oven, peel off paper and place on a cloth-covered table to cool.
- 5
For the cream: Beat the butter, add vanilla sugar, brandy, powdered sugar and gradually pour in condensed milk while beating.
- 6
Spread the layer with butter cream and roll into a log. Rest for at least 24 hours before slicing.
Frequently Asked Questions
Why does my sponge roll crack when I roll it?
It was overbaked (too dry) or you waited too long before rolling. Roll it immediately while still hot, together with the parchment paper, and leave it to cool in the rolled-up position — it will retain the shape.
How do I get an even, thin sponge layer?
Spread the batter with an offset spatula to an even 5–7 mm thickness. Use a standard baking sheet sized for your oven — if the batter spreads too thin it cracks, too thick it stays spongy.
Which filling works best?
Whipped cream, cream cheese frosting, or sour cream-based fillings hold their shape better than pastry cream, which can seep into the sponge. Jam or Nutella work well as a thin base layer.
Can I make the roll in advance?
Yes — wrapped tightly in plastic wrap it keeps in the refrigerator for up to 2 days. The sponge actually softens slightly overnight, which improves the texture.
Why is my sponge dense instead of light?
The egg whites were not whipped stiff enough, or the flour was folded in too vigorously, deflating the foam. Add flour with a spatula using gentle folding motions from the bottom up.
USA
Italy
Ukraine
Join the conversation
Comments
Loading comments…