Biscuit Roll Cake
Ingredients:
For the sponge cake:
4 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
Pinch of salt
For the filling:
1 cup cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For the flouring (optional):
Powdered sugar
Biscuit Roll Cake
Preparation:
Preheat oven to 350°F (175°C). Grease and line a 25 x 38 cm jelly roll mold with baking paper. Leave an overhang on the long sides to facilitate removal.
In a large mixing bowl, beat the eggs and granulated sugar on high speed with an electric mixer until thick and light, about 5 to 7 minutes. Add vanilla essence and mix.
In a separate bowl, combine flour, cornstarch, baking powder, and salt. Slowly fold the dry ingredients into the egg mixture.
Pour the batter into the prepared pan and spread evenly with a spatula. Tap the pan on the counter to remove any air bubbles.
Bake in the preheated oven for 10 to 12 minutes or until the cake is golden brown and springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel with a generous dusting of powdered sugar.
When the cake is ready, immediately remove it onto the prepared towel. Carefully peel off the parchment paper.
Starting at the short end, carefully roll the cake and towel together into a tight spiral. Place the rolls seam side down on a wire rack to cool completely.
While the cake is cooling, prepare the filling. Combine the cream, powdered sugar, and vanilla extract in a chilled mixing bowl and mix until stiff peaks form.
Carefully roll out the cooled cake and spread the whipped cream filling evenly over the surface. Reroll the cake without using a towel and place it, seam side down, on a platter.
Optionally, dust the top of the cake with powdered sugar before serving.
Slice and serve and enjoy the fluffy and delicious biscuit roll cake with your favorite tea or coffee.
Prep time: 20 minutes
Baking time: 10-12 minutes
Total time: Approximately 1 hour
Servings: 8-10 pieces