This roll is called the classic Swiss roll for breakfast. The recipe is very simple, and the result is amazing. A delicate, yellow sponge cake made from cornmeal with cardamom and orange aroma, and inside a spiral of blueberry jam.
The secret to making the right roll is speed. Be sure to preheat the oven first, quickly beat the eggs with sugar, mix the dough and bake a thin biscuit for no more than 7-8 minutes, then immediately roll it into a roll so that the biscuit “remembers” how it should look. All actions are described in detail in this recipe.
- Cooking time: 45 minutes
- Servings: 6
Ingredients for biscuit roll with cardamom and blueberry jam
- 50 g of corn flour;
- 50 g wheat flour;
- 3 g of soda or baking powder;
- 5 g vanillin;
- 2 eggs;
- 110 g of fine sugar;
- 200 g of blueberry jam;
- cardamom, orange peel;
- cocoa powder and icing sugar for decoration.
Method of making biscuit roll with cardamom and blueberry jam
Mix dry ingredients for sponge cake. Sift wheat flour, add corn flour, vanillin and baking powder to the dough (you can replace it with a pinch of soda).
If you could not find corn flour, then there is a very simple way out - grind the corn grits in a coffee grinder. The resulting flour is not as finely ground as an industrial equivalent, but the sponge cake is very fluffy.
Two fresh and large chicken eggs are whipped with fine sugar until the weight is three times larger.
Turn on to warm up the oven to 170 degrees Celsius.
Mix dry and liquid biscuit dough ingredients. We knead very carefully, so that the air bubbles that were formed during the beating of eggs remained in the dough.
The grains of cardamom are ground in a mortar very finely, and together with a teaspoon we add orange zest to the biscuit dough. Stir gently again.
We cover the baking tray with oiled parchment. Pour the dough, level it and immediately put in a fully heated oven. We bake 7-8 minutes. If the biscuit to overdo, then it will become brittle and roll it into a roll will be difficult.
Remove the parchment from the hot biscuit, immediately fold it tightly. Biscuit has a “genetic” memory - when the roll cools down, it can be safely turned into a layer, and then rolled up again.
A slightly cooled roll is unrolled and richly lubricated with blueberry jam.
Read about how to make blueberry jam in this recipe.
We again roll the roll, now with jam, put it in the fridge. In the blueberry jam, which I missed the biscuit, there is gelatin, so it must be cooled well.
Carefully cut the edges of the biscuit, sprinkle it with powdered sugar. To make the layer of powdered sugar even, sprinkle the sponge cake through a fine sieve.
Any patterns can be applied to the caster sugar, for this we take edible powder of a contrasting color, for example, cocoa powder. Put the stencil on the roll (I had snowflakes), sprinkle cocoa powder through the sieve.
It turned out delicious and fragrant biscuit roll with cardamom and blueberry jam. Enjoy your meal!
