A successful biscuit roll is a basic preparation used to make rolled cakes filled with jam or Nutella.
It is important to use eggs at room temperature to obtain a soft and puffy dough.
It is also important to roll the biscuit while it is still warm in a clean tea towel. Cooking of the rolled biscuit must be rapid: 200 for 7-8 minutes.
How to prepare a successful biscuit roll
100 g of sugar
109 g of flour
Grated zest of ½ lemon (or vanilla extract)
1 pinch of salt
In a bowl, beat the eggs with the sugar and the zest of lemon grated with an electric mixer until the mixture is frothy and light (the eggs must be at room temperature).
Add the sifted flour and salt and mix gently with circular movements from bottom to top so as to retain the air incorporated with a spatula.
Pour the mixture onto a baking tray lined with baking paper and spread it out. Bake at 200°C for 7-8 minutes.
Once cooked, turn the biscuit out onto a clean tea towel. Carefully remove the baking paper.
Wrap the biscuit in the tea towel and let it cool completely. Fill the biscuit as desired.