Sponge roll

[ang-kay]

ang-kay, Angela. Yes, no complaints about the roll! He is gorgeous, plump, gentle ... I've never been able to do that!
The plug happened because of the cream !!!
Thank you for clarifying that you don't have to put a lot of filling! I will consider !!!
Yes! And about the omelette smell! I smelled like omelet too. I decided that I had done something wrong, it turns out that others have it too! True, the quality of the biscuit and the taste were not affected at all! Thank you!
Today I want to bake it with a "cake" and grease it with fruit.
Wanted to ask. Can you add cocoa to this biscuit? Well, to make it chocolate? At what stage do you add (if possible)?

I smelled like omelet too.

I don't smell. Most likely, you don't bother a little.

his "cake" and grease with fruit

Add more flour. Otherwise, everything will simply flatten out.

Can you add cocoa to this biscuit?

Can. Replace some of the cocoa flour. Mix flour with it and sift. Here's the recipe

Chocolate sponge roll (ang-kay)

Add more flour. Otherwise, everything will simply flatten out.

How much to add? Spoon, two?

Angela, thanks!

I don't smell. Most likely, you don't bother a little.

The finished roll does not smell, there is a smell only during baking. The sponge cake is baked perfectly. It seemed to me that the smell was due to grease on the paper. I will definitely still have a stove, only without lubrication,.

[Tatyana]

How much to add? Spoon, two?

a couple for sure

only now without lubrication

Tatyana, only then the paper should be of the highest quality. Otherwise, the whole crust will remain on it. And you need to lubricate it with margarine. And there it is the master's business, of course.

Thank you very much for the recipe! A wonderful roll turned out! I baked in two parts, since I have baking trays without sides, small.

[Valentine]

Valentine, great roll! Well done! Peks for health)

[ang-kay]

ang-kay, Angela!
Excuse me, but I once again squandered over your recipe! 🙏🏻
I really wanted chocolate, and from central wheat flour, and with cream, and with fruit ... I decided to combine all the recipes! 🙀
Here's what happened!
I made a cake!
2 cakes are chocolate, 2 - from wheat flour. Interlayer: first-persimmon, feijoa, pineapple, kiwi, banana, drilled with sugar. There are 2 such layers.
The second layer is cream: condensed milk and sour cream. Again, nothing happened to him, he didn't whip up, it flows like milk! 😤
I missed them and spread slices of fresh pineapple on top ... these are also 2 layers. Sprinkled on top with biscuit crumbs (trimmings) with nuts. It turned out very worthy!
Only the cream failed again! I won't do it again!
A very unusual taste (or rather a mixture of everything that is possible! 🤣).
And the biscuit is incomparable!
Thank you very much!!!

[Guzel]

Guzel, experimenter Take your health away) I'm glad that you liked everything and liked it)

cream: condensed milk and sour cream. Again, nothing happened to him, he didn't whip up, it flows like milk! 😤

Sour cream is whipped only with a fat content of 30% and above. In ordinary sour cream, so that it does not flow, you need to add a thickener. It is sold and referred to as a thickener for sour cream or cream.

Ladies, good evening! Gelatin can of course be added. And another of our members of the forum, when sour cream also let her down, right on the go, without preliminary soaking the agar on the go in milk, dissolved and added!

Author. Thank you very much for the recipe. I just cooked it. Just with a bang !!
Happy New Year and Merry Christmas!!!

[Olesya]

Olesya, I'm glad that everything worked out and the roll came to taste. Pieki for health) Merry Christmas!

the recipe is really magical !!! simple, fast and outrageously delicious !!! I've been baking almost weekly for a year now, my family is delighted !!! Yes, and I'm happy - quickly, simply, not stressing! .. Once again I want to thank the author for this MIRACLE !!! for this yummy-lifesaver !!! THANKS ang-kay!




Merry Christmas everyone! and I wish you all the best!

[Irina]

Irina, it is very pleasant to read such a review. Thank you. I am glad that the recipe is my favorite.

[Angela]

Angela, thanks, baked more than once, every time with a bang!

[Anastasia]

Anastasia, that's how great it is! Thank you!

[ang-kay]

ang-kay, oho-honyushki
Well, it's time to make your roll. Moreover, I have a special rug for rolls, let me, I think, boast about it. Bragging



And it all started great, the eggs were beaten not even three, but all four at least times
She interfered with the flour with a Danish whisk instead of a hand, it was chic to do it, look, the eggs almost did not fall



I barely spread this mountain on a leaf, although it is large, almost for the entire oven.
Somehow she perched it in the oven, although the silicone is dense, it still sways and tries to bend. But I, as a tightrope walker, piled it on a cutting board and then, puffing and sweating from fear of dropping and doughing everything I could, I still managed to unload it.

I unloaded it ... timed the time .. I look, he sulked and looked like a pie, and not at all like a roll cloth. I'm sitting on a stool in front of the oven, thinking okay, let's eat a pie, what now.
Then I was impatient to take a picture of him, but I can't see it through the glass, I opened the oven, and he just sank to the required thickness



Well, here I was glad, and then the time came 10 minutes to get it. Well, I'm already an experienced equilibrist, I got it, although he strove to bend in an incredible way.

Well, now it's time to smear it. Spread it still warm (I couldn't stand it) and let's roll it up. And here I got a shock, the reverse side is all in a hole and not ruddy, it also broke a little in one place



In short, the roll is good, easy to make, but never buy these silicone mats for as much as 10 euros
It would be better if I baked it on a piece of paper, and I had to turn it over, and then smear it, in short, my handles are gold

I went and ate with grief a delicious roll

[Lerele]

Lerele, tell me, were the eggs warm or cold?

[Accomplishment]

Accomplishment, warm, my eggs are always not in the refrigerator.

On the contrary, my eggs are always in the refrigerator. Once they accidentally lay on the table, warmed up, immediately noticed - they whip faster, the foam is fluffier. Therefore, after reading about the increase in volume by 4 times, I asked.
Then somewhere I read that the foam is fluffier, but more unstable than from cold eggs. Maybe this is the reason for the inflation?

[Accomplishment]

Accomplishment, no, there was just a lot for this leaf, it is slightly smaller than a regular leaf. My biscuit also always rises well, I rarely divide the whites and yolks, I always beat the eggs hard and without baking powder is a wonderful biscuit. And it does not fall. And here you can see in vain she opened the stove.

The roll always turned out, regardless of the temperature of the eggs ... I rolled it by hand, without the help of rugs, both warm and already cooled down ... every time I thank the author for the recipe!



yummy!

[Irina St.]

Irina St.oh, how beautiful you are
But I also have delicious

[Lerele]

oho-hunky

Lerele, Ira, Despite your adventures, you made a great biscuit. And I have no doubt that it is delicious.

that I have a special rug

I somehow also "fell for" him. I ordered it on Ali. The girl here in the subject praised, and without lubrication, and everything else, she also baked. Not only did I not have it fried, but also took off in pieces. No more experiments since then. Probably everyone has their "own" roll mat in the experienced arsenal. Only baking paper.

silicone, although dense, but still sways and strives to bend

You had to put this rug on a baking sheet and oven on it.

here and the time 10 minutes came to get it

Ir, well, you also need to look at the time in your oven.Well, I would hold yours for another three minutes, because it is on silicone. And, of course, it was necessary to open it in 8 minutes.

also broke a little in one place

I even do not know why? He's clearly not baked and not chock full of flour. Most likely, somewhere during "unloading" it somehow broke. But I can't say.

and I had to turn it over,

Sometimes I turn it over too if I'm too lazy to grease the paper. Although lately I have very good quality paper. So the crust in places does not slip.

ate

The main thing is that I liked the taste itself. Now you will take everything into account and cook it without any problems. Get your homework Waiting)

Then somewhere I read that the foam is fluffier, but more unstable than from cold eggs.

Everything is exactly the opposite. Eggs should be at room temperature for biscuits, as should protein for meringue. Everything changed in the pastry shop.

always worked out,

Irina, great roll. I'm glad that I always work out and like it)

Everything is exactly the opposite. Eggs should be at room temperature for biscuits, as should protein for meringue. Everything changed in the pastry shop.

The world will never be the same (S.)!
I’m never a pastry chef! I saw the heated biscuits, but did not delve into them. somewhere in the backyard of my consciousness I made a note that it would be necessary to be curious somehow, what's what!
And I didn't urge you to beat cold eggs, nope! I just mentioned the properties of the foam in connection with the temperature. But it seems to me that the biscuit is baked so quickly that foam stability is not particularly important here!
P.s. Angel, do you have a reference about this very heating - so that with an explanation of why exactly this is and what processes are going on? I would love to read it, since we are talking about it!

[Elena]

Elena, I did not write anything about heating. I don't know how the processes are going. I wrote about eggs at room temperature)

[ang-kay]

ang-kay,

Of course you didn't write! Today this tongue-tied language has seized me, I write one thing, it turns out another.

[Elena]

Elena, look at Selyanin on YouTube. She makes meringue there and explains the processes by squirrel. This also applies to biscuit dough)

They put rolls here, you have to bake!

Haven't baked for a long time? Disorder!

The eggs were purchased in huge quantities!



Here you go




And today the chocolate is already twisted
Thank you, Anzhik, for your wonderful rolls!

[Nata]

Nata, they are a work of art) And you put the fillings in moderation. Glad you're using the recipe.

[Angela]

Angela, I am with a report and gratitude

I have not yet had such lush ones, however, it turned out ruddy, but I fell behind the paper well (I smeared it with margarine)), I put less fillings, I was reinsured, I used plum and pear jam, but the only drawback was that there were a few scanty lumps of flour left, it’s true, the humidity is too high ... the height of the biscuit is 15-18 mm, after all, not the ideal level at the stove is baked in a conventional gas oven at 180 * C. I feel, he registered. as an attendant

[Catherine]

Catherine, just a wonderful roll turned out. And it comes out very well in a gas oven) And you can figure it out with flour. It happens that a lump or two remains. Not scary. You can also crush when you pour the dough onto a baking sheet)

Here is such a roll went with my mom to work on Tatyana's day.

The roll is just wonderful, easy to perform, it always works!
Angela, thanks again ещё)

[IRINA]

IRINA, lovely rolls! She also decorated it. I'm glad that baked goods have taken root.

I want to thank the author for the recipe! The result is excellent. The taste is excellent.
Here is the report

[Raspberry Zemlyanikina]

Raspberry Zemlyanikina, the result is gorgeous. I'm glad it worked out)

[Angela]

Angela, thanks for the roll.
It is very quick and easy to do.

[Nataliya]

Nataliya, nice to receive reports with such excellent results)

[Angela]

Angela, thank you for such unspoiled recipes
I will definitely bake it more than once.

My favorite "urgent" dessert! Wash the fruit faster
Every time I remember you with a kind word, thank you, Angela!

So nice girls.

And me with a roll. I will carry it to my friends Angela I remember with a kind word

[orange]

orange, an exemplary roll! Rovnenky

[Tanya-Fanya]

Tanya-Fanya, And then. : girl-yes: I'm already a professional

[orange]

And me with a roll. I will carry it to my friends

orange, Svetlana, shikardos! Just like from an expensive pastry shop) I'm glad that this roll lives in your house

[orange]

orangewhat a roll! These pictures are just inspiring, learn, go and bake. And mere mortals should succeed, I mean myself. I have always dreamed of learning how to bake such rolls.
Angela, thanks for the recipes!

[Angela]

Angela, it seemed to me that I know how to bake rolls) like I never had any problems)
I decided to try your recipe. I baked it last night, spread it with homemade apple jam, sprinkled it with powdered sugar on top. Today I went on a visit with this roll, everyone liked it sooo! I came home and made another one quickly, for myself, I had already eaten half of mine) Thank you for the recipe Fast and tasty!

[Marusya]

Marusya, you've got a gorgeous roll. And I could not help you! ... This is such a lifesaver, when something is needed quickly, and to treat "cheap and cheerful", as they say)