Serves 1
Directions
- 1Preheat the oven to 170° fan.
- 2Cover a 30x40 cm baking tray with baking paper.
- 3Separate 5 medium-sized eggs, putting whites in a medium-sized salad bowl and yolks in a large salad bowl, ensuring eggs are at room temperature and no yolk gets into the whites.
- 4Mix 80g of flour with a level teaspoon (about 2g) of baking powder.
- 5Pour 50g of oil into the large salad bowl with the yolks.
- 6Add 50g of water to the yolk and oil mixture.
- 7Add a teaspoon of vanilla flavoring to the yolk mixture.
- 8Whisk the yolk mixture with a hand whisk until perfectly smooth and emulsified.
- 9Sift the flour and baking powder mixture over the yolk mixture by tapping the sieve.
- 10Mix the sifted flour into the yolk mixture with a whisk until perfectly smooth and no lumps remain.
- 11Add a pinch of salt to the egg whites in the medium-sized salad bowl.
- 12Start whipping the egg whites at maximum speed with an electric mixer.
- 13Once the whites start to foam, gradually add 60g of sugar, waiting about 10 seconds between each addition, and continue whipping until 'bird's beak' consistency is achieved.
- 14Take a small part of the whipped egg whites and gently incorporate it into the yolk mixture with a spatula to make it more flexible.
- 15Add the remaining whipped egg whites to the mixture all at once and mix very delicately, folding like a chocolate mousse until everything is perfectly white and ultra-light.
- 16Pour the dough onto the baking sheet covered with parchment paper.
- 17Spread the dough evenly into all corners of the baking sheet with an offset spatula, ensuring uniform thickness and a flat surface.
- 18Drop the baking sheet several times onto a cloth to expel air bubbles; pierce any large bubbles with a toothpick.
- 19Bake the biscuit in the preheated oven for 20 minutes.
- 20While the biscuit bakes, take a large sheet of parchment paper and lightly coat it with oil, spreading with your hand for a thin layer.
- 21Once the biscuit is golden brown and dry to the touch, place the greased parchment paper (oiled side down) on top of the biscuit.
- 22Place another baking sheet on top and flip the biscuit and papers over.
- 23Immediately peel off the parchment paper that was used for baking.
- 24With a long sponge cake knife, cut the edges of the biscuit at an angle.
- 25While the biscuit is still warm, roll it up loosely on itself with the paper to prepare it for its round shape.
- 26Let the rolled biscuit cool for about 15 minutes.
- 27For the mascarpone cream, pour 150g of mascarpone into a salad bowl.
- 28Add 30g of sugar to the mascarpone.
- 29Whip the mascarpone and sugar for about 20 seconds at minimum speed to soften.
- 30Gradually add 100g of full-fat liquid cream, scraping the edges, and continue whisking at high speed until small peaks form.
- 31Unroll the cooled biscuit and spread the mascarpone cream evenly over it, using a tablespoon or small angled spatula.
- 32Add strawberries cut into tiny pieces on top of the cream.
- 33Roll the cake either from the short side (for thin fillings) or the long side (for thicker creams) as advised.
- 34Place the roll on greased baking paper, fold one side over, and use a ruler to tighten the roll for a perfectly round shape.
- 35Wrap the roll tightly in parchment paper, closing the sides to prevent drying, and refrigerate for at least an hour.
- 36To make a chocolate rolled biscuit, replace 10g of flour with bitter cocoa powder and omit vanilla; the rest of the recipe is identical.
- 37To decorate with a stencil, grease a plastic stencil with a little oil, place it on the biscuit greased side down, and sprinkle with icing sugar.
- 38To decorate with chocolate lines, melt chocolate until very liquid and use a small spoon to draw fine lines along the length of the roll.
- 39Add crushed hazelnuts on top of the chocolate lines before it sets.
- 40To protect decoration when covering, insert toothpicks about 3cm apart along the length of the roll like antennas.
Ingredients
- 5 medium-sized eggs
- 50 g water
- 50 g neutral-tasting oil (sunflower, rapeseed, or grapeseed oil)
- 80 g flour
- 1 level teaspoon baking powder
- 60 g sugar
- 1 pinch salt
- 1 teaspoon vanilla flavoring
- 150 g mascarpone
- 30 g sugar
- 100 g full-fat liquid cream (at least 30% fat)
- strawberries, cut into tiny pieces
- 10 g bitter cocoa powder (for chocolate version)
- Nutella
- hazelnuts or crushed pecans
- icing sugar
- chocolate, melted and very liquid
Equipment
baking tray (30x40 cm)baking paperovenmedium-sized salad bowllarge salad bowlelectric mixerhand whisksieveoffset spatulapastry cutterstraightenerrulertoothpicksilicone matlong sponge cake knifeplastic stencilsmall spoon
Tips
- Use room temperature eggs for better whipping of whites.
- Ensure no yolk falls into egg whites when separating.
- Be careful with egg size; smaller eggs can make the biscuit too dense.
- Sift flour with baking powder to prevent lumps.
- Do not overmix the yolk mixture; just emulsify it.
- Add sugar gradually to egg whites while whipping to make them thicker and prevent water release.
- Whip egg whites to a 'bird's beak' consistency.
- Gently incorporate egg whites into the yolk mixture to maintain airiness.
- Tap the baking sheet several times to expel air bubbles and obtain a fine crumb.
- Grease parchment paper lightly with oil to prevent sticking and ensure a smooth surface on the log.
- Cut the edges of the warm biscuit at an angle for a nice rolled shape.
- Roll the warm biscuit loosely to prepare it for its round shape.
- Let the rolled biscuit cool for about 15 minutes before filling.
- To spread thick fillings like Nutella, heat it for 30 seconds in the microwave to soften.
- Roll from the short side for thin fillings like jam or Nutella.
- Roll from the long side for thicker creams like whipped cream or ganache.
- To get a perfectly round roll, use greased baking paper and a ruler to tighten it.
- Refrigerate the rolled biscuit for at least an hour before cutting for neat slices.
- If the biscuit sticks, it may be undercooked, or ungreased paper was used.
- Over-beaten whites become too firm and are harder to incorporate, making the biscuit prone to sticking.
- If the biscuit cracks, it may be overmixed, overcooked, or ungreased paper caused it to stick.
- For a chocolate roll, replace 10g of flour with bitter cocoa powder and omit vanilla.
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