Quick biscuit roll for tea
2 servings
20 minutes
A quick sponge roll for tea is the embodiment of simplicity and refined taste. It has a delicate and airy texture that pairs wonderfully with a thin layer of warm jam, creating a harmony of sweetness and lightness. This dessert hails from Russian cuisine, where simple yet delicious recipes have always held an important place. It evokes the coziness of home tea gatherings, where hot aromatic tea complements the softness of the sponge roll. Its preparation takes just a few minutes, making it an ideal option for spontaneous treats or quick desserts for family dinners. The rolled cake dusted with powdered sugar looks festive and appetizing, while its rich flavor delights both adults and children.
1
Mix the sifted flour with the baking powder, add sugar and salt. Stir. Now add the eggs to the dry mixture and beat until smooth.
- Wheat flour: 55 g
- Baking powder (raising agent): 2 teaspoons
- Sugar: 55 g
- Salt: pinch
- Chicken egg: 2 pieces
2
Pour the batter onto a baking sheet lined with parchment and greased with oil, spreading it evenly across the surface.
3
Bake the cake layer in an oven preheated to 180 degrees for 6 minutes!
4
Meanwhile, place a metal pot with jam on the fire and slightly heat it. Remove the jam from the heat and take the cake out of the oven. Remove the cake from the parchment and spread warm jam on it. The warm jam is very pliable and easily spreads over the entire surface of the cake. Roll the cake into a roll and sprinkle with powdered sugar.
- Jam: 6 tablespoons
- Icing sugar: to taste
5
Let the roulade cool down a bit.
