# Rolled Biscuit Log (Vanilla and Chocolate)

This recipe provides an easy and quick method to make a perfect rolled biscuit that is ultra-light and melts in your mouth, suitable for children's snacks or a log cake.

- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Preheat the oven to 170° fan.
2. Cover a 30x40 cm baking tray with baking paper.
3. Separate 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.
4. Mix 80g of flour with a level teaspoon (about 2g) of baking powder.
5. Pour 50g of oil into the large salad bowl with the yolks.
6. Add 50g of water to the yolk and oil mixture.
7. Add a teaspoon of vanilla flavoring to the yolk mixture.
8. Whisk the yolk mixture with a hand whisk until perfectly smooth and emulsified.
9. Sift the flour and baking powder mixture over the yolk mixture by tapping the sieve.
10. Mix the sifted flour into the yolk mixture with a whisk until perfectly smooth and no lumps remain.
11. Add a pinch of salt to the egg whites in the medium-sized salad bowl.
12. Start whipping the egg whites at maximum speed with an electric mixer.
13. Once 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.
14. Take a small part of the whipped egg whites and gently incorporate it into the yolk mixture with a spatula to make it more flexible.
15. Add 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.
16. Pour the dough onto the baking sheet covered with parchment paper.
17. Spread the dough evenly into all corners of the baking sheet with an offset spatula, ensuring uniform thickness and a flat surface.
18. Drop the baking sheet several times onto a cloth to expel air bubbles; pierce any large bubbles with a toothpick.
19. Bake the biscuit in the preheated oven for 20 minutes.
20. While the biscuit bakes, take a large sheet of parchment paper and lightly coat it with oil, spreading with your hand for a thin layer.
21. Once the biscuit is golden brown and dry to the touch, place the greased parchment paper (oiled side down) on top of the biscuit.
22. Place another baking sheet on top and flip the biscuit and papers over.
23. Immediately peel off the parchment paper that was used for baking.
24. With a long sponge cake knife, cut the edges of the biscuit at an angle.
25. While the biscuit is still warm, roll it up loosely on itself with the paper to prepare it for its round shape.
26. Let the rolled biscuit cool for about 15 minutes.
27. For the mascarpone cream, pour 150g of mascarpone into a salad bowl.
28. Add 30g of sugar to the mascarpone.
29. Whip the mascarpone and sugar for about 20 seconds at minimum speed to soften.
30. Gradually add 100g of full-fat liquid cream, scraping the edges, and continue whisking at high speed until small peaks form.
31. Unroll the cooled biscuit and spread the mascarpone cream evenly over it, using a tablespoon or small angled spatula.
32. Add strawberries cut into tiny pieces on top of the cream.
33. Roll the cake either from the short side (for thin fillings) or the long side (for thicker creams) as advised.
34. Place the roll on greased baking paper, fold one side over, and use a ruler to tighten the roll for a perfectly round shape.
35. Wrap the roll tightly in parchment paper, closing the sides to prevent drying, and refrigerate for at least an hour.
36. To make a chocolate rolled biscuit, replace 10g of flour with bitter cocoa powder and omit vanilla; the rest of the recipe is identical.
37. To 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.
38. To decorate with chocolate lines, melt chocolate until very liquid and use a small spoon to draw fine lines along the length of the roll.
39. Add crushed hazelnuts on top of the chocolate lines before it sets.
40. To protect decoration when covering, insert toothpicks about 3cm apart along the length of the roll like antennas.

## Equipment

- baking tray (30x40 cm)
- baking paper
- oven
- medium-sized salad bowl
- large salad bowl
- electric mixer
- hand whisk
- sieve
- offset spatula
- pastry cutter
- straightener
- ruler
- toothpick
- silicone mat
- long sponge cake knife
- plastic stencil
- small 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.

## Source

- Original video: https://www.youtube.com/watch?v=cHn5-jTFifE
- Recipe page: https://www.cliprecipe.com/recipe/cea99f8f-c7d8-4fc6-b600-ef2044a98acf
- Extracted: 2025-12-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt