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Housewives, have you been planning for a long time to bake a delicious sweet roulade, but don’t feel like doing it because of poor rolling? Yes, roulades very often crack when being rolled, but believe that with our recipe you can make a delicious and tender roulade that will be gone in no time.
Prepare
- Baking pan 30 x 40 cm
- Flour 100 g
- Flour 40 g
- Vegetable oil 110 g
- Sugar 140 g
- Milk 170 g
- Eggs, size M
- Oil 10 g
- Cornstarch 18 g
- Cocoa 25 g
- Vanilla to taste
Preparation method
Separate the whites and yolks from all the eggs – place them separately into a bowl. Put the starch and 100 grams of plain flour into another bowl. Now pour the warm milk into 110 g of oil and mix. While stirring constantly, add one yolk to the oil and milk, add the flour with the starch, and beat until smooth. The batter will be thin and you should divide it into two halves. Into one bowl with the batter add 10 grams of oil and the cocoa. Mix everything well and set aside. Then add 40 grams of flour, vanilla and mix thoroughly – then set aside as well. It’s time to whisk the egg whites into a stiff meringue, gradually add the sugar and then divide the beaten whites in half. Add half of the whites to each batter – fold in gently. Line the pan with baking paper and pour the light batter onto it and next to it the cocoa batter. Be careful, the batters should not mix together yet. Use a skewer to make spiral patterns. The batter is now ready for baking at 165 °C for 20 – 30 °C. After baking place on a rack and let cool for 5-7 minutes. Fill with cream and slowly roll up using the baking paper, gradually into a log. Leave to set in the paper for two hours.
Roulade 2
- Baking pan 30 x 40 cm
- Eggs 4 pcs
- Sugar 4 tablespoons
- Plain flour 4 tablespoons
- Cocoa 1 teaspoon
First separate the yolks from the whites. Whip the egg whites into a stiff meringue, remembering to add the sugar gradually. Beat one yolk and add the flour and the stiff whites – stir. Remove approximately four tablespoons of batter and add a teaspoon of cocoa. Pour the light batter into the pan and put the dark batter into a piping bag. Then, along the edges, create spirals using the batter. Take a toothpick and enlarge the spirals. Bake in a preheated oven at 180 °C for 15 minutes. After removing, roll the roulade up using the baking paper and let it cool. Once cooled, unroll again and spread with the cream, for which you will need: half a liter of milk, sugar, two vanilla pudding mixes and one whole stick of butter. Cook the puddings in the milk and after cooling beat together with the butter.
